Beef rendang

mains beef

Beef rendang is a spicy, rich and creamy Malaysian/Indonesian stew made with beef, spices and coconut milk. This is my combination from several recipes. Beef rendang is definitely one of those dishes that tastes better the next day!

Serves: 4

Components

  • Beef rendang bumbu

  • Sweet pickled cucumber

Ingredients

  • 1 kg beef chuck roast or brisket, in 4 cm cubes

  • 2 stalks of lemongrass (Sereh)

  • 400 ml coconut milk

  • 4 bay leaves

  • Rice

Directions

  • Prepare the bumbu

  • In a big saucepan, add some oil and the bumbu. Cook on medium heat for 5 minutes

  • Add the meat, baking it until it has browned.

  • Add half the coconut milk, stir well and set heat to low.

  • Remove a centimeter of the bottom of the lemongrass stalks, and 10 cm of the top. Remove the outer layer.

  • Crush the lemongrass using a knife, and add it to the pan

  • After 1.5 hours, add the rest of the coconut milk

  • Let it simmer for 2-3 hours

  • Serve with rice and sweet pickled cucumber

↓ This is a component-based recipe. ↓

Beef rendang bumbu

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Ingredients

  • 2 onions

  • 4 lomboks (or red peppers)

  • 5 cloves of garlic

  • 5 candlenuts

  • 2 tsp cumin

  • 2 tsp coriander seed (ketoembar)

  • 2 tsp turmeric

  • 1/2 tbsp extract of fish

  • 1 cm fresh galangal root or powder (laos root)

  • 1 cm fresh ginger root or powder

  • 1 tbsp Terasi (shrimp paste)

Directions

  • Combine all ingredients in a food processor, until it forms a smooth paste.

Sweet pickled cucumber

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Ingredients

  • 1 tbsp granulated sugar

  • 1 tsp salt

  • 1 cucumber, sliced

  • 2 tbsp (rice) vinegar

Directions

  • Mix ingredients together in a bowl

  • Cover and leave in the fridge to soak. Stir occasionally