Cuban-style Rendang

Ingredients

While the original Indonesian Rendang is known for its intense spiciness and coconut milk base, our Cuban-style Rendang incorporates Cuban flavors by infusing the dish with hints of citrus and a touch of smokiness. We also add a splash of rum to enhance the depth of flavors, giving it a distinct Cuban twist. We alse have the original recipe for Rendang, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons rum 2 tablespoons rum
• 2 tablespoons orange juice 2 tablespoons orange juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant.
2. 2.
   Add beef chunks to the pot and brown them on all sides.
3. 3.
   Stir in the red bell peppers and diced tomatoes, cook for a few minutes until softened.
4. 4.
   In a small bowl, combine rum, orange juice, lime juice, tomato paste, brown sugar, smoked paprika, ground cumin, dried oregano, salt, black pepper, chili powder, ground cinnamon, ground cloves, and ground nutmeg. Mix well.
5. 5.
   Pour the spice mixture over the beef and vegetables in the pot. Stir to coat everything evenly.
6. 6.
   Add beef broth to the pot, cover, and simmer over low heat for 3-4 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Cuban-style Rendang hot with rice or Cuban bread.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• To intensify the smoky flavor, you can add a small amount of liquid smoke to the dish.
• If you prefer a spicier Rendang, increase the amount of chili powder or add some diced jalapenos.
• For a richer sauce, you can add a splash of coconut milk towards the end of the cooking process.
• Leftover Cuban-style Rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Cuban-style Rendang with a side of white rice or traditional Cuban bread. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Present the Cuban-style Rendang in a deep serving dish, allowing the rich sauce to envelop the tender beef. Sprinkle some chopped fresh parsley on top for a pop of color.