Best 3 Sumatran Style Beef Rendang Recipes

**Rendang:** A Culinary Symphony from Sumatra

Rendang, a dish originating from the Minangkabau region of West Sumatra, Indonesia, is a testament to the harmonious union of rich flavors, cultural heritage, and culinary expertise. Slow-cooked to perfection, this delectable beef stew boasts a mesmerizing interplay of spices that ignite the senses. The foundation of this culinary masterpiece lies in the careful selection of premium beef, meticulously trimmed and sliced against the grain to ensure utmost tenderness. This symphony of flavors is further enhanced by an aromatic blend of spices, including turmeric, galangal, lemongrass, ginger, garlic, shallots, and a fiery touch of chili peppers. Coconut milk, the heart of Sumatran cuisine, adds a velvety texture and a subtle hint of sweetness, while kaffir lime leaves and pandan leaves lend their distinctive, enchanting aromas.

This article presents a collection of rendang recipes, each offering a unique culinary adventure. The first recipe, "Classic Sumatran Beef Rendang," takes you on a journey to the heart of Minangkabau, showcasing the authentic flavors of this beloved dish. The following variation, "Rendang Ayam," introduces a delightful twist by using chicken as the primary protein, catering to those who prefer a lighter yet equally flavorful rendition. For those seeking a vegetarian option, the "Tempe Rendang" recipe offers a satisfying meatless alternative, featuring hearty tempeh simmered in the aromatic rendang sauce.

In addition to these three recipes, the article also includes a guide to making "Rendang Paste," an essential ingredient that forms the flavor base for this iconic dish. This versatile paste can be easily prepared in advance and stored, making it a convenient way to infuse your culinary creations with the magic of rendang. Whether you're a seasoned cook or a curious explorer of new culinary horizons, this collection of rendang recipes promises an unforgettable gastronomic experience that will transport your taste buds to the vibrant heart of Sumatra.

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

INDONESIAN BEEF RENDANG

Indonesian Beef Rendang image

Beef rendang is Indonesian beef curry cooked in spiced coconut milk until all the liquid evaporates leaving the meat tastes rich and delicious.

Provided by Devy Dar

Categories Dinner

Time 2h15m

Number Of Ingredients 12

Ingredients

800 grams/ 28.2 oz of boneless beef, cut in chunks.
2 medium-sized onions, finely chopped.
2 teaspoons of ground cumin.
2 teaspoons of ground coriander.
½ Inch of galangal.
1 inch of ginger.
1 ½ teaspoons of chilli powder, or 10-15 fresh red chillies (see the note)
1 Lemongrass.
½ turmeric leaf (optional).
5 Kaffir lime leaves.
2 Cans of good quality coconut milk (2 x 400 ml.).
1-2 teaspoons of salt, according to taste.

Steps:

Using pestle and mortar, pound and grind the onions, galangal, ginger, and fresh chillies (if using) into a paste. You can also use a food processor to make this paste. Just put the onion, galangal, ginger, and chillies in the food processor. Then give it a blitz until all the become a thick paste.
Put the meat in a big wok, add in the spices and herbs paste, the cumin, coriander, lemongrass, turmeric leaf, kaffir lime leaves, and salt.
Stir until all the meat pieces are covered with spices. Put the lid on and cook at medium heat. Keep checking and stirring every now and again.
After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium heat until the milk reaches boiling point, then turn the heat to low. Don't forget to always keep checking and stirring.
Rendang should be ready within a few hours. But at this point, the rendang will have quite a bit of gravy. You can enjoy it if you want to.
If you like to have a proper Rendang Hitam (black rendang), you have to cook longer for at least another hour. Cook the rendang until all the gravy evaporates. Take care not to let it stick to the wok, or worse, to burn. Keep checking and stirring.
When all the sauce is gone, and the rendang turns dark brown, you can switch the heat off. Your black rendang/ rendang hitam is ready.

Nutrition Facts : Calories 390 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 538 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

INDONESIAN RENDANG

Indonesian Rendang image

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and now commonly served across the country. Rendang is one of the famous dish among 30 Indonesian Culinary Icons.One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions.Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is NOTHING LIKE A CURRY. In Malay classical literacture, rendang is mentioned in Hikayat Amir Hamzah.(from year 1550).Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3-4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month. (Source: Wikipedia).Anyway before I forget....thx and all credit goes to Filma, my friend as well as ex colleague who taught me first how to cook authentic rendang properly ;-)

Provided by admin

Categories Main Course

Number Of Ingredients 12

Ingredients

1 kg beef, topside or silverside, diced about 3 cm on a side
2 stem lemon grass, bruished, cut into two pieces
1 pc fresh turmeric leaf (if any)
2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water
5 pc kaffir-lime leaves
2 l thick coconut milk
2 tsp salt or to taste
250 g large red chillies, de-seeded, chopped
10 pc shallots, chopped
5 gloves garlic, chopped
25 g galangale, peeled and chopped
25 g ginger, peeled, chopped

Steps:

Put all ingredients for the paste in a blender or food processor.
Add 50 ml coconut milk to help the blending process and blend until smooth.
Put the beef and spice paste into a Wok or a large saucepan (minimum capacity 4 liters).
Pour in the coconut milk, add the lemon grass, kaffir lime leaves and turmeric leaves. Stir to mix.
Cook over medium-high heat until the coconut milk get boiled.
Adjust the heat into medium and simmer for 1.5 hours uncovered until the coconut milk becomes thicker and oily. Stirring occasionally.
Add the tamarind water and salt to taste. (Note: If you like to eat it with sauce you can stop the cooking now. This dish is called: Kalio /Wet Rendang)
If you like to eat it as rendang then continue cooking on low heat for about 30 minutes.
Cook until the coconut milk is driven off and the beef and sauce becomes brown and almost dry. (At this stage you will probably need to stir all the time to prevent burning)
Serve hot with rice and "Minangkabau Green Sambal".
Many Indonesians prefer a black colour rendang. To get this kind of rendang you need to add roasted grated coconut which's smoothly blended.
I personally prefer to stop the cooking earlier to reserve it's thick delicates sauce as you see in the pic :-)

RENDANG DAGING (BEEF RENDANG)

Rendang Daging (Beef Rendang) image

Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.

Provided by Kayla Stewart

Categories dinner, casseroles, meat, soups and stews, main course

Time 3h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

7 long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat
6 shallots, preferably Thai, or 3 small banana shallots, peeled and sliced
5 garlic cloves, peeled and sliced
1 (3-inch) piece fresh ginger, peeled and sliced
1 (3-inch) piece fresh galangal (optional), woody stem removed then thinly sliced
1 (1-inch) piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 1/4 pounds braising beef, such as shin or brisket
3 1/3 cups full-fat coconut milk
2 fresh lemongrass stalks, bruised and tied in a knot
5 fresh makrut lime leaves (optional)
3 fresh or dried bay leaves
1 teaspoon sea salt

Steps:

Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.

Tips:

Choose the right cut of beef: Chuck roast or short ribs are ideal for rendang as they have a good amount of fat and connective tissue, which will break down and tenderize during the long cooking process.
Use a heavy pot: A Dutch oven or heavy-bottomed pot is best for rendang as it will distribute the heat evenly and prevent the beef from burning.
Cook the beef low and slow: Rendang is a dish that takes time, so be patient and let the beef cook for at least 3 hours, or until it is very tender.
Use a good quality coconut milk: The coconut milk is a key ingredient in rendang, so make sure to use a good quality brand.
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 the spices listed in the recipe, or even add your own favorites.
Serve rendang with rice or noodles: Rendang is traditionally served with rice, but it can also be served with noodles or even vegetables.

Conclusion:

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