Beef Rendang is a flavorful West Sumatran dry caralamized curry that’s made with beef, that’s cooked together with a spice paste and coconut milk until fork-tender. It’s then fried together with the remaining braising liquid until the liquid caramelises around the beef, coating it with an insane amount of flavors.
Finally, after 4-5hours my Beef Rendang is done! I am doing the re-cook from Om William Wongso’s recipe from his book “Cita Rasa Kuliner” or in English version is Flavors of Indonesia ( I attach the link if you want to get his book from Amazon). But from this recipe I did a little bit twist and add few more spices just like my Mom’s recipe 🙂
Om William Wongso has mentoring Gordon Ramsay how to cook Beef Rendang on his National Geographic series Uncharted 2
Btw, I fried the potatoes first and put in later when the rendang is done. I dunno why I do love fried potatoes in my rendang just like how my Mom served it for us ❤️
Thank you Om William Wongso for mentoring via dm.. got your tips.. “Don’t put water on your rendang!”
So here is here is the original recipe from Om William Wongso’s book.
I N G R E D I E N T S
- 500 gr beef, cut into 2 inch cubes, about 50 gr each
- 1 pc turmeric leaf or 2 bay leaves
- 15 gr tamarind paste
- 750 ml coconut milk
- 2 stalks lemon grass
- 4 sheets kaffir lime leaves or regular lime leaves
S P I C E P A S T E
- 120 gr shallot (about 20-24 cloves), roughly chopped
- 20 gr garlic (about 4 cloves), roughly chopped
- 125 gr large red chillis, de-seeded, roughly chopped
- 10 gr ginger, roughly chopped
- 30 gr galangal, roughly chopped
- 20 gr candlenut, ground
H O W T O P R E P A R E
- Grind all the spice paste ingredients in a blender or food processor until smooth.
- Add kaffir lime leaves, lemongrass, and tamarind.
- Add coconut mil.
- Sauté until the oil from coconut milk starts to separate out and color turn brownish.
- Add the cubed beef.
- Set oven to 120° C.
- Put all ingredients in a stock pot without lid in the oven.
- Slow cook beef for 1 ½ – 2 hours to make sure beef almost tender.
- Transfer beef and coconut spices to a wok.
- Slow cook over medium heat while stirring until the meat changes color into dark brown, caramelized, and tender.
- Served with warm rice and maybe fresh salad!
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