A dish of the Minangkabau ethnic group from Sumatra (Indonesia), rendang was traditionally cooked to preserve the meat during long trips thanks to its prolonged cooking, considered by CNN to be one of the most delicious dishes in the world.
Asian
Rendang
Authentic Indonesian Rendang - Beef Braised in Coconut Milk and Spices, Traditional Recipe Step by Step.
- Indonesia
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 32 g
- Carbohydrates 10 g
- Fat 34 g
Story behind the dish
Preparation
Rendang is an Indonesian preparation with medium difficulty. Reserve about 180 minutes in total (30 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of diced beef blood sausage.
- Have ready: 800 ml of coconut milk.
- Have ready: 4 shallots.
- Have ready: 6 cloves of garlic.
- Have ready: 4 red chilies.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Crush shallots
Grind shallots, garlic, chillies, galangal and ginger into a fine paste (bumbu). Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the pasta in a little oil until it releases an intense aroma
Sauté the pasta in a little oil until it releases an intense aroma. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the meat and seal, stirring so that it is well coated with the pasta.
Add the meat and seal, stirring so that it is well coated with the pasta. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add coconut milk
Add coconut milk, lemongrass, kaffir lime leaves and cinnamon. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over very low heat
Cook over very low heat, uncovered, stirring occasionally, for 2-2.5 hours. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Continue cooking until the sauce is almost completely reduced…
Continue cooking until the sauce is almost completely reduced and becomes dark and concentrated, enveloping the meat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Cooking long and slow until almost all the sauce is reduced is what defines an authentic rendang (it is not a soupy curry).
- It's even better reheated the next day, when the flavors settle more.
Variations
- Chicken Rendang (shorter cooking)
- Vegetarian Rendang with Jackfruit
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