Argentinian-style Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked with coconut milk, our Argentinian-style Rendang incorporates elements of Argentinian cuisine by using red wine and beef stock as the base. This adaptation adds a depth of flavor and richness to the dish, making it a perfect fit for the Argentinian palate. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef chuck, cut into cubes 1 kg (2.2 lbs) beef chuck, cut into cubes
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 cups (480 ml) beef stock 2 cups (480 ml) beef stock
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon oregano 1 tablespoon oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the tomato paste, paprika, cumin, oregano, and chili powder. Cook for a minute to release the flavors.
4. 4.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Add the diced tomatoes, red bell peppers, and beef stock to the pot. Season with salt and pepper.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Beef chuck — Choose a well-marbled cut of beef chuck for maximum tenderness in the stew.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• Let the stew rest for a while before serving to allow the flavors to develop even further.
• Serve the Argentinian-style Rendang with a side of crusty bread or steamed rice to soak up the delicious sauce.

Serving advice

Serve the Argentinian-style Rendang hot in deep bowls, garnished with fresh cilantro leaves. Accompany it with a side of crusty bread or steamed rice.

Presentation advice

To enhance the presentation, sprinkle some paprika and oregano on top of the stew before serving. Place a sprig of fresh oregano or a slice of red bell pepper on each bowl for an added touch of color.