Best 2 Sumatran Beef Rendang Recipes

**Indulge in the Richness of Sumatran Beef Rendang: A Culinary Journey to Indonesia**

Embark on a culinary adventure to the heart of Sumatra, Indonesia, where flavors dance and spices ignite the senses. Discover the art of preparing Sumatran beef rendang, a dish that has captivated taste buds for generations. This slow-cooked beef stew embodies the essence of Indonesian cuisine, boasting a symphony of bold flavors and aromatic spices. As you delve into the recipes presented in this article, you'll learn how to create this iconic dish using traditional methods and readily available ingredients. From selecting the perfect cut of beef to mastering the art of slow cooking, each step is meticulously explained to ensure your rendang reaches perfection. Explore variations of this beloved dish, including rendang ayam (chicken rendang) and rendang paru (lung rendang), each offering a unique twist on the classic recipe. Experience the magic of rendang and let its rich flavors transport you to the vibrant culinary landscape of Indonesia.

Let's cook with our recipes!

SUMATRAN-STYLE BEEF RENDANG

Sumatran-Style Beef Rendang image

Rendang is a spicy, time-consuming dish to prepare with a huge number of ingredients but it is well worth the effort. It is served with rice or bread and a vegetable dish and is an event in itself. It is a widely popular dish in Indonesia, Malaysia, Singapore, and the surrounding area. The next day it will be even better than the day it is made. You may have to look for some ingredients in a South East Asian or Indian store.

Provided by Linda Watkins

Categories World Cuisine Recipes Asian Indonesian

Time 4h20m

Yield 8

Number Of Ingredients 17

Ingredients

1 whole nutmeg, smashed open
4 whole cloves
2 onions, coarsely chopped
10 Thai chile peppers, stemmed and coarsely chopped, or to taste
7 macadamia nuts
4 cloves garlic, coarsely chopped
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
1 (2 inch) piece galangal, peeled and sliced thinly across the grain
1 (2 inch) piece turmeric root, peeled and sliced thinly across the grain
1 tablespoon water, or as needed
2 ½ pounds beef rump, cut into bite-size pieces
2 ½ cups unsweetened light coconut milk
4 stalks lemongrass - trimmed, flattened, and tied into knots
1 (4 inch) cinnamon stick
8 kaffir lime leaves
4 cardamom pods
1 whole star anise

Steps:

Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes. Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric; blend into a smooth paste, thinning slightly with water if needed.
Place beef in a 12-inch skillet or wok. Mix in paste and coat beef thoroughly. Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce.
Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour. Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours.
Remove from heat, cover, and let stand, about 30 minutes. Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 18.7 g, Cholesterol 62.7 mg, Fat 18.5 g, Fiber 3.8 g, Protein 27.7 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 5.5 g

SUMATRAN BEEF RENDANG

Sumatran Beef Rendang image

Number Of Ingredients 19

Ingredients

170 g Red Chilli
90 g Thai Shallots
40 g Garlic
4 stalks Bruised Lemon Grass
12 g Candlenuts
12 g Galangal
12 g Salt
8 g Turmeric Powder
2 tablespoons Tamarind
4 pieces Lime Leaf
1 teaspoon palm sugar
1 teaspoon ground coriander
1 teaspoon toasted cumin seeds (ground)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 pieces cardamom pods
1/2 teaspoon ground fennel
1.6 kg Shin or Braising Steak cut into 2cm cubes
1600 milliliters coconut milk

Steps:

Blend all the ingredients into a paste except the palm sugar, lime leaf, lemon grass and cardamom. You may need to add a little water to the blender.
Put the paste into a wide based pan and fry the paste gently in 1 tbsp of oil
Add the coconut milk, lemon grass stalks, lime leaves and cardamom, and bring to the boil continuing to stir from time to time
Add the beef and simmer uncovered until the coconut milk has significantly reduced and thickened. The oils should start to separate
Add the palm sugar and continue to cook until the coconut milk has almost gone.
Season to taste and serve with steamed white rice.

Tips:

Choose the right cut of beef: Chuck roast or short ribs are the best cuts of beef for rendang because they have a lot of connective tissue, which breaks down during cooking and makes the meat tender.
Marinate the beef overnight: This helps to tenderize the meat and infuse it with flavor.
Use a heavy pot: A heavy pot will help to distribute the heat evenly and prevent the rendang from burning.
Cook the rendang over low heat: This will allow the meat to cook slowly and develop a rich flavor.
Stir the rendang frequently: This will help to prevent the rendang from sticking to the pot and burning.
Serve the rendang with rice or noodles: Rendang is a delicious and versatile dish that can be served with a variety of sides.

Conclusion:

Sumatran beef rendang is a delicious and flavorful dish that is sure to impress your friends and family. With its rich and complex flavor, rendang is a perfect dish for a special occasion or a casual weeknight meal. So next time you're looking for a new and exciting dish to try, be sure to give Sumatran beef rendang a try.