Croatian-style Rendang

Ingredients

While the original Indonesian Rendang is typically made with beef, coconut milk, and a variety of aromatic spices, this Croatian adaptation incorporates local Croatian spices and ingredients to create a distinct flavor profile. The Croatian-style Rendang also uses different cooking techniques to infuse the dish with Croatian culinary traditions. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 bay leaves 2 bay leaves
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 8g (total), 4g (sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the beef slices to the pot and cook until browned on all sides.
4. 4.
   In a separate bowl, mix together the paprika, thyme, rosemary, oregano, cumin, coriander, salt, and black pepper.
5. 5.
   Sprinkle the spice mixture over the beef and stir well to coat.
6. 6.
   Pour in the coconut milk and add the bay leaves, tomato paste, vinegar, and honey.
7. 7.
   Stir everything together and bring the mixture to a simmer.
8. 8.
   Reduce the heat to low, cover the pot, and let the Rendang simmer for 2-3 hours, stirring occasionally.
9. 9.
   Once the beef is tender and the sauce has thickened, remove the bay leaves and serve hot.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, and slice it thinly against the grain for maximum tenderness.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the Rendang.
• Croatian spices — If you can't find Croatian spices, you can substitute them with similar Mediterranean spices like thyme, rosemary, and oregano.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in the spice mixture overnight before cooking.
• If the sauce is too thin, remove the lid and simmer uncovered for the last 30 minutes to thicken it.
• Serve the Croatian-style Rendang with steamed rice or crusty bread to soak up the delicious sauce.

Serving advice

Serve the Croatian-style Rendang hot, garnished with fresh herbs like parsley or cilantro. Accompany it with a side of steamed rice or crusty bread.

Presentation advice

Present the Croatian-style Rendang in a deep serving dish, allowing the rich sauce to envelop the tender beef slices. Garnish with a sprinkle of paprika and a sprig of fresh herbs for an enticing visual appeal.