Previous   Up   Next
Chapter:Beef Recipes [Meat: Beef]
Section:Stew: Stove Top
Recipe:Indonesian Beef Rendang
Switch to Chapter View

cardfile icon 

Indonesian Beef Rendang
-----------------------
4 fresh banana peppers, seeded and chopped
4 shallots, chopped
5 cloves garlic, chopped
2 teaspoons salt
1 teaspoon ground red pepper
2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes
1 (1/2 inch) piece galangal, thinly sliced
3 stalks lemon grass, chopped
6 lime leaves
1 teaspoon ground turmeric
3 (15 ounce) cans coconut milk

Place the banana peppers, shallots, garlic, salt, and ground red pepper in
a blender, and pulse until the mixture is a paste.

Place the beef tenderloin cubes in a skillet over medium heat with the
pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the
beef with the seasonings,stirring occasionally, until the meat is no longer
pink inside and the meat juices have mostly evaporated, about 15 minutes.

Pour the coconut milk into the skillet, bring to a boil, reduce the heat,
and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and
let the coconut milk continue to simmer until thickened, about 30 minutes.
Return the beef to the coconut sauce, reduce the heat to low, and barely
simmer the beef and sauce until the sauce turns brown and the oil has
separated from the coconut milk, about 2 1/2 hours. Stir frequently as the
sauce thickens.

Comments:
- I am from Northern Sumatra, Indonesia which is where this recipe comes
  from. I have done this recipe several times in the past, using Indonesian
  recipe book. I think what is missing here are some ingredients: 1.
  coriander powder 2. turmeric leaves (hard to get outside indonesia) 3.
  black peppercorn. Also, the authentic preparation is much longer. More
  like 6-8 hours. The Minangkabau rendang (Minangkabau is the region in
  Sumatra where this dish come from) tends to be dry, with all the liquid
  evaporated in the slow cooking. The meat is very dark, almost black. To
  achieve this dark color, put the rendang in oven at 220F for 1/2 hour.

- I didn't find banana peppers, so I used 3 red pepper and I used only
  2 1/2 cans coconut milk, I think, it was enough, because the sauce wasn't
  very thick. I put the half of the paste into a pan and added the coconut
  milk, lemon grass and lime leaves, boiled for about 20 min., then added
  the meat mixture with the other half of the paste.

From: AllRecipes
Previous   Up   Next
picture
AllRecipes