Beef Rendang (Rendang Daging)

Beef Rendang (Rendang Daging)

Rendang, a dish where the meat is simmered in spices and coconut milk until it is absolutely tender, is very popular in Indonesia, Malaysia, and Singapore. Typically, each family has its own recipes. Rendang comes from the Indonesian word ‘merandang’ or ‘randang’, which means “slowly” in reference to the long cooking process.

In 2011, approximately 35,000 readers of the online magazine GO CNN, voted Rendang as the No 1. Most delicious dish in the world. So if you are a foodie, you must try this Rendang recipe!

In Beef Rendang (Rendang Daging), the meat is cooked slowly with a mixture of fresh ground ingredients, spices, and coconut milk. The cooking process over low heat serves to add flavour to the meat, tenderize it, while also preserving it. Rendang tastes better the next day, and in the olden days, didn’t require refrigeration after this long slow cooking process.

The stages of cooking rendang include preparing the fresh past or ‘Rempah’ which is cooked in oil to make the ‘ Gulai’, or wet gravy. The meat is cooked(braised)until it absorbs all the gravy. And finally ‘Kerisik’ or the buttery-smoky dry roasted coconut paste is painstakingly prepared to add to the rendang during the final stage of cooking.

Scroll down for the Complete Recipe AND VIDEO.

Beef Rendang (Rendang Daging)

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Watch the Video or click to read Complete Recipe – Below. 

How to make Beef Rendang (Rendang Daging) Recipe at a glance:

• Prepare fresh spice paste.
• Fry the paste in oil . Add whole and powdered spices.
•  Add beef. Slow cook in coconut milk.
• Prepare Kerisik or dry roasted coconut paste.
• Add coconut milk a second and third time, cooking slowly each time till gravy is reduced.
• The last round of cooking includes the kerisik paste and fresh hebs.

What do you serve with Beef Rendang?

• Rendang is usually served with Coconut Rice or Turmeric Rice. White rice – Thai Jasmine or fragrant rice is usually used. You may also use brown rice, if you prefer.  Serve with sliced cucumber on the side. Cucumber and Pineapple salad is also a good side dish. Or Mango Kerabu Salad.

Some vital points to make good Beef Rendang?

• Making tender and juicy braised meat requires the use of a well-marbled cut. Best cut of beef is Rendang beef or topside. Choose beef with some marbling of fat. Some cuts of beef may require less cooking time, like chuck roast. In Singapore we are lucky to find Rendang Beef. Cut into even-sized cubes to ensure uniform cooking.
• All ingredients for the spice paste must be fresh. It makes a huge dfference.
• Use a liquidizer, small mixer jar or wet grinder to make the paste, unless you opt to pound it by hand. The paste must be as silky smooth as possible, like in my video.
• Never leave the stove during the making of the Kerisik(ground roasted coconut paste). If you do and, it goes black. start over . Don’t use it! If available, you can save time by using store-bought Kerisik.
• Keep the cooking on a low simmer, with occasional but unconditional stirring. This ensures caramelized flavor, develops, and the meat will  be tender and juicy. You need to remember to open and stir, constantly to prevent it from burning. You also want to evaporate as much liquid as you can without scorching the meat.(nothing tastes worse).  Keep in mind some amount of oil will remain after the cooking process and if you like you can remove it before serving.

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Ingredients used in Rendang:

Ingredients:

• 1 kg Rendang Beef/ Topside/ Stewing beef, cut inot cubes
• 250 gms fresh grated coconut(to make the kerisik dry roasted coconut paste)
• 3 cups coconut milk – see notes
• 1/2 cup oil(sunflower oil /vegetable oil)
• 1 star anise
• 1 small stick cinnamon
• 2 green cardamom pods, bruised to expose the seed
• 5 cloves
• 1/2 tsp fennel seeds
• 3 tsp coriander powder
• 1 1/2 tsp fennel seed powder
• 1/2-1 tsp chilli powder
• 1/2 tsp turmeric powder
• Salt to taste(1 tsp)
• 2 tsp tamarind pulp

For Spice Paste:

• 10 dried red chillies (use mild dried chillies or remove the seeds if they are the hot variety)
• 12 shallots or 2 red onions instead
• 6 large cloves garlic
• 1 Thumb sized piece Ginger
• 1 Thumb sized piece Galangal
• 2 fresh red chillies (mild long red chilli)
• 2 stalks of lemongrass (the tender stalk portions)

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Beef, Coconut Milk, Oil, Shallots/onion, garlic, red chilies, ginger, lemongrass, galangal, star anise, cardamom, cloves, cinnamon, fennel seeds, coriander, turmeric, chili powder, kaffir lime leaves, bay leaves and turmeric leaves, Salt.

EAT AND TELL!!! Let us know if you tried – Beef Rendang (Rendang Daging)