Best 5 Special Beef Rendang Curry Recipes

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**Discover the Exquisite Flavors of Special Beef Rendang Curry: A Culinary Journey Through Indonesia's Rich Heritage**

Embark on a tantalizing culinary adventure as we delve into the world of Special Beef Rendang Curry, a dish that embodies the essence of Indonesian cuisine. Originating from the Minangkabau region of West Sumatra, this delectable dish has captivated taste buds for generations with its unique blend of aromatic spices, tender beef, and rich coconut milk. As you embark on this culinary journey, you'll uncover not just one, but a collection of carefully curated recipes that showcase the diverse culinary traditions of Indonesia. From the classic rendang recipe passed down through generations to innovative rendang variations that incorporate modern culinary techniques, this article is your guide to creating this iconic dish in your own kitchen. Whether you're a seasoned cook or a novice in the culinary arts, these recipes will empower you to recreate this exquisite dish, bringing the vibrant flavors of Indonesia to your dinner table.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF RENDANG (THE BEST!)



Beef Rendang (The Best!) image

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 1h45m

Number Of Ingredients 20

1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk, coconut cream
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons kerisik, toasted coconut
1 tablespoon sugar or palm sugar to taste
salt to taste
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded

Steps:

  • Chop the spice paste ingredients and then blend it in a food processor until fine.
  • Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
  • Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

Nutrition Facts : Calories 416 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 People, Sodium 132 milligrams sodium, Sugar 9 grams sugar

BEEF RENDANG



Beef Rendang image

RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

Provided by Nagi | RecipeTin Eats

Categories     Curry     Slow cooking

Time 3h20m

Number Of Ingredients 20

12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
1 small onion, finely chopped (Note 1b)
5 cloves garlic, minced
3 lemongrass stalks, white part only, sliced (Note 2)
1 1/2 tbsp fresh galangal, finely chopped (Note 3)
1 1/2 tbsp fresh ginger, minced
2 tbsp oil (vegetable, canola or peanut oil)
2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)
1 tbsp oil (vegetable, peanut, canola)
1 cinnamon stick
1/4 tsp clove powder
3 star anise
1/2 tsp cardamon powder
1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
400ml / 14 oz coconut milk (1 standard can)
2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
1/3 cup desiccated coconut (finely shredded coconut)
1 tbsp brown sugar or grated palm sugar
1 1/2 tsp salt

Steps:

  • Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
  • Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
  • Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
  • Add remaining Curry ingredients and beef. Stir to combine.
  • Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
  • Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
  • Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
  • Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)
  • The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

Nutrition Facts : ServingSize 323 g, Calories 675 kcal, Carbohydrate 10.9 g, Protein 63.4 g, Fat 42.1 g, SaturatedFat 24.7 g, Cholesterol 179 mg, Sodium 847 mg, Fiber 3.1 g, Sugar 5.4 g, UnsaturatedFat 17.4 g

RENDANG (SPICY BEEF INDONESIAN CURRY)



Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

  • Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

SPECIAL BEEF RENDANG CURRY



Special Beef Rendang Curry image

This is a special beef recipe from my country which is really tasty and there is a special technique which softens the beef until the texture is like chicken. The dried shrimp is an added flavor and modification I made to the original dish. This recipe is easy to make, and will be a hit at family gatherings. Tastes really good with steamed or spiced rice.

Provided by THANISLIM

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 8

Number Of Ingredients 11

1 pound beef round, diced
2 tablespoons cooking oil
¾ cup dried shrimp, minced
1 clove garlic, minced
1 tablespoon chopped lemon grass
2 onions, chopped
1 ¾ cups coconut milk
½ cup red curry paste, or to taste
3 tablespoons turmeric powder
1 fresh red chile pepper, finely chopped
1 bunch fresh cilantro, chopped

Steps:

  • This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
  • Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
  • Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

Nutrition Facts : Calories 289 calories, Carbohydrate 9.4 g, Cholesterol 51.3 mg, Fat 30.2 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 13.4 g, Sodium 343.2 mg, Sugar 1.6 g

RENDANG CURRY



Rendang Curry image

Rendang curry is a rich, fragrant and mildly spicy blend of aromatic ingredients including chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric. It is most commonly used to make Rendang Beef, a signature slow-cooked curry dish popular throughout Southeast Asia.

Provided by McCormick Gourmet

Categories     Sauces, Marinades, and Rubs,

Yield 20

Number Of Ingredients 13

6 green onions trimmed of root ends
3 stalks fresh lemongrass removed of outer layers and trimmed to white fleshy part
2 red bell peppers stemmed and seeded
2 heads of garlic all cloves peeled
3 1/2 oz fresh ginger peeled
1/3 cup coconut sugar
3 tbsps tamarind concentrate (paste)
2 tsps McCormick Gourmet™ Organic Cinnamon, Ground Saigon
1 1/2 tsps McCormick Gourmet™ Organic Red Pepper, Crushed
1 1/2 tsps McCormick Gourmet™ Turmeric, Ground
1 tsp McCormick Gourmet™ Organic Coriander, Ground
1 tsp sea salt grinder
1/2 tsp McCormick Gourmet™ Organic Cloves, Ground

Steps:

  • Place all ingredients in food processor; cover. Process until almost smooth.
  • Store in clean, tightly covered container in refrigerator up to 1 week.

Nutrition Facts : Calories 32 Calories

Tips:

  • Choose the right cut of beef. The best cuts of beef for rendang are those that are tough and have a lot of connective tissue, such as chuck roast, brisket, or short ribs. These cuts will become tender and flavorful when cooked slowly in the rendang sauce.
  • Use a good quality coconut milk. Coconut milk is a key ingredient in rendang, so it's important to use a good quality brand. Look for coconut milk that is thick and creamy, with a high fat content.
  • Don't be afraid to experiment with spices. Rendang is a versatile dish that can be customized to your own taste. Feel free to add more or less of any of the spices called for in the recipe, or to add other spices that you like.
  • Cook the rendang slowly and low. Rendang is a dish that takes time to cook, so be patient. The longer you cook it, the more tender the beef will become and the more flavorful the sauce will be.
  • Serve rendang with rice or roti. Rendang is traditionally served with rice or roti, a type of flatbread. It can also be served with other sides, such as vegetables or salad.

Conclusion:

Rendang is a delicious and flavorful dish that is sure to impress your friends and family. With its tender beef, rich coconut sauce, and aromatic spices, rendang is a dish that is sure to become a favorite. So next time you're looking for a new and exciting dish to try, give rendang a try. You won't be disappointed.

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