{"id":28451,"title":"Authentic Indonesian Beef Rendang","modified":"2025-02-06T11:01:51+01:00","plain":"A delicious Indonesian beef rendang recipe to take you on a journey to Bali from your kitchen\n\n\n\nWhat is beef rendang?\n\n\n\nBeef Rendang is an Indonesian curry (from Sumatra) and is considered by many as the king of all curries! To say it's extravagantly delicious is an understatement. There are very few curries in this world with such incredibly complex flavors as this one  \n\n\n\nOriginating from Indonesia, the sauce of this curry is made with aromatic spices like cinnamon, cardamom, and star anise, as well as fresh aromatics including lemongrass, garlic, ginger, and galangal.\n\n\n\nNasi goreng is another Indonesian classic\n\n\n\nUnlike many curries, beef rendang is what's called a dry curry, which means there isn't much sauce. \n\n\n\nHowever, the meat is ultra-tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at the touch, it mixes with the rice, flavoring it just as much as saucy curries like Thai green curry.\n\n\n\nIf you love Southeast Asian curries, Beef rendang is undoubtedly one of the best!\n\n\n\nThe secret coconut-based ingredient\n\n\n\nHave you wondered why online recipes or restaurant dishes don't taste at all like during your trip to Indonesia? The answer lies in a coconut.  \n\n\n\nTo make the best Rendang, you need the secret ingredient which is kerisik, or toasted coconut paste.\n\n\n\nIt's grated coconut, then toasted and then blended to get a sort of paste. It's a fundamental element if you want to have an authentic tasting beef rendang \n\n\n\nIndonesian toasted coconut paste made in a mortar\n\n\n\nA dish that improves with time\n\n\n\nThe next day and the day after, the flavors of this Indonesian beef curry develop and intensify. Reheated in a pot over medium heat, it's simply divine. \n\n\n\nWhich cut of beef to use for beef rendang?\n\n\n\nAny cut known as \"slow-cooking\", so: chuck, boiling beef, stewing beef, brisket, ... Depending on your region, it will have different names but tell yourself that if it's used in broths and stewed dishes in your region, it will be suitable for making a delicious beef rendang \n\n\n\nThe main ingredients of beef rendang\n\n\n\n\n\n\n\nCoconut: To make the kerisik. Use fresh or dry grated coconut, if dry then you need to add a little coconut oil in the blender \n\n\n\nFish sauce: Optional seasoning, brings a nice saltiness\n\n\n\nStar anise: The badiane brings an anise flavor, unsurprisingly\n\n\n\nGalangal: Cousin of ginger, you can substitute it with ginger but you'll lose a bit of flavor\n\n\n\nLemongrass: be sure to read my instructions on how to peel lemongrass\n\n\n\nKaffir lime leaves: Aromatic, bring a lemony scent and a slight bitterness.\n\n\n\n\n\n\tAuthentic Indonesian Beef Rendang\n\t\t\n\t\tA delicious Indonesian beef rendang recipe to take you on a journey to Bali from your kitchen\t\n\t\n\t\t\t\n\t\n\t\t700 g beef (stewing beef (chuck, brisket, beef for bourguignon, carbonnade))500 ml coconut milk2 tablespoons tamarind concentrate1 teaspoon salt100 g grated coconut (for the kerisik)6 leaves kaffir (torn into pieces)Fish sauce (to season a little, optional)Rendang paste10 g chili peppers (dried)6 cloves garlic4 shallots (minced)1 stalk lemongrass (finely chopped)5 cm of galangal (chopped)5 cm of ginger (chopped)8 cloves5 cloves green cardamom2 teaspoons ground cinnamon1 star anise\t\n\t\n\t\tFor the kerisikToast the coconut in a pan over medium heat without fat, stirring constantly, until dark brown.Grind the toasted coconut with a mortar and pestle or in a blender until you get an oily paste. If needed, add a little coconut oil For the pasteGrind the dried chili peppers and spices in a blender until very fine.Add the galangal, ginger, lemongrass, shallots, and garlic.Blend until smooth, adding a tiny bit of water if necessary.For the curryBring the coconut milk to a boil in a large potAdd the Rendang paste and cook over medium heat, stirring constantly, until the paste thickens and the coconut oil begins to separate from the paste.Add the beef and mix with the paste.Add the remaining coconut milk and scrape any bits of curry paste stuck to the bottom of the pot.Incorporate the kerisik, tamarind concentrate, and salt.Bring to a boil, then reduce heat to low and simmer covered for 2 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.Add the kaffir lime leaves and simmer for another 10 minutes.Taste and adjust seasoning with salt, pepper, and fish sauce if necessary.Serve with white rice or sticky rice.\t\n\t\n\t\tThe next day and the day after, the flavors of this Indonesian beef curry develop and intensify. Reheated in a pot over medium heat, it's simply divine. \n\t\n\t\n\t\tMain courseIndonesianBoeuf, Sans sucre, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28451"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28451\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/25047"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}