Arab-style Rendang

Ingredients

While the original Indonesian Rendang is known for its bold and spicy flavors, this Arab-style adaptation incorporates a unique blend of Middle Eastern spices, adding a distinct aromatic profile to the dish. The use of traditional Arab ingredients and cooking techniques gives this rendition a delightful twist, making it a perfect fusion of two vibrant culinary traditions. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons honey 2 tablespoons honey
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot. Sauté until the onions are translucent.
3. 3.
   Add the beef chunks to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, combine the ground cumin, coriander, turmeric, cinnamon, cardamom, cloves, and nutmeg. Mix well.
5. 5.
   Sprinkle the spice mixture over the beef and stir to coat evenly.
6. 6.
   Pour in the coconut milk and beef broth. Stir in the tamarind paste and honey.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this slow-cooked dish.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra depth of flavor, marinate the beef chunks in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes of cooking.
• Serve the Arab-style Rendang with warm Arabic bread or fragrant basmati rice for a complete meal.

Serving advice

Serve the Arab-style Rendang hot, garnished with fresh cilantro. Accompany it with Arabic bread or basmati rice to soak up the flavorful sauce.

Presentation advice

Present the Arab-style Rendang in a deep serving dish, allowing the rich, aromatic sauce to take center stage. Sprinkle some chopped cilantro on top for a pop of color.