Beef Rendang

Beef Rendang
 
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by GrowinKitchen

 
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Ingredients

Ingredients
Method
 
  • 200 g beef filet mignon (or substitute with regular tenderloin)
  • 4 tablespoon olive oil
  • a pinch of salt and pepper, or to taste
  • 50 g garlic
  • 40 g shallot
  • 100 g chili
  • ½ cm ginger
  • 2 cm galangal
  • 1 tsp coriander seed (toasted)
  • ½ tsp cumin (toasted)
  • a pinch of salt
  • 2 rods lime-grass (bruised)
  • 5 lime leaves
  • 1 turmeric leaf (chopped)
  • 1 teaspoon tamarind
  • 1 star anise
  • 3 tablespoons of kerisik (toasted shredded coconut)
  • 400 ml thick coconut milk
  • 400 ml beef stock
  • 200 g small potatoes
  • 1 teaspoon onion (chopped)
  • 1 teaspoon spring onion (chopped)
1. Cut beef into two big chunks and marinate with salt, pepper and olive oil.
2. Refine all garlic, shallot, chili, ginger, galangal, coriander, cumin and salt.
3. Boil the refined ingredients with coconut milk, beef stock, lime-grass, lime leaves, turmeric leaf, tamarind, star anise and kerisik. Stir well.
4. Continue to boil until become concentrated oily paste. Take off heat, take off tamarind remnants, then blend it with food processor.
5. Boil potatoes until cooked through, sauté with onion and spring onion.
6. On a grill, put in the beef (smear a little sauce gradually if you like). If your chunk is 2 cm thick or less, cook 5 minutes each side, but if it is thicker then put a little longer until the surface is dark-colored.
7. Serve steak with sauce and potatoes.

Yield 2 serves.

Note: Original version use light coconut milk and young coconut water, instead of beef stock. If you want to cook it the old fashioned way, bring light coconut milk and coconut water to boil together with turmeric leaf, lime leaves, star anise and refined ingredients. When liquid half evaporate, pull in the beef and thick coconut milk and cook until the sauce is dry and dark-colored. Serve with rice. This dried style rendang can be stored up to three months.

Beef Rendang

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This recipe was uploaded by GrowinKitchen

 
 
Rendang is a delicate legacy of Minangkabau ethnic (also known as Minang or Padang). They are the indigenous of West Sumatran highlands. This spicy meat dish is served with rice or ketupat to honor guests, notably in ceremonial occasions, and has been become a prima donna in Indonesian cuisine.

On this recipe, some alteration have been made. Especially the methods. But excluding this changes, the composition of basic ingredients remain the same so the result still have core taste of original rendang. However, the traditional methods are attached at bottom.

Method


1. Cut beef into two big chunks and marinate with salt, pepper and olive oil.
2. Refine all garlic, shallot, chili, ginger, galangal, coriander, cumin and salt.
3. Boil the refined ingredients with coconut milk, beef stock, lime-grass, lime leaves, turmeric leaf, tamarind, star anise and kerisik. Stir well.
4. Continue to boil until become concentrated oily paste. Take off heat, take off tamarind remnants, then blend it with food processor.
5. Boil potatoes until cooked through, sauté with onion and spring onion.
6. On a grill, put in the beef (smear a little sauce gradually if you like). If your chunk is 2 cm thick or less, cook 5 minutes each side, but if it is thicker then put a little longer until the surface is dark-colored.
7. Serve steak with sauce and potatoes.

Yield 2 serves.

Note: Original version use light coconut milk and young coconut water, instead of beef stock. If you want to cook it the old fashioned way, bring light coconut milk and coconut water to boil together with turmeric leaf, lime leaves, star anise and refined ingredients. When liquid half evaporate, pull in the beef and thick coconut milk and cook until the sauce is dry and dark-colored. Serve with rice. This dried style rendang can be stored up to three months.
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