Dutch-Style Rendang

Ingredients

While the original Indonesian Rendang is typically spicier and uses a variety of local spices, this Dutch-style rendition incorporates milder flavors and Dutch ingredients to suit the Dutch palate. The use of Dutch spices and a longer cooking time enhances the depth of flavors, resulting in a hearty and comforting dish. 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
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 2 tbsp Dutch curry powder 2 tbsp Dutch curry powder
• 1 tbsp ground coriander 1 tbsp ground coriander
• 1 tbsp ground cumin 1 tbsp ground cumin
• 1 tsp ground nutmeg 1 tsp ground nutmeg
• 1 tsp ground cloves 1 tsp ground cloves
• 2 bay leaves 2 bay leaves
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 400 ml (1 ¾ cups) coconut milk 400 ml (1 ¾ cups) coconut milk
• 200 ml (¾ cup) beef broth 200 ml (¾ cup) beef broth
• 2 tbsp tamarind paste 2 tbsp tamarind paste
• 2 tbsp brown sugar 2 tbsp brown sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic, and sauté until golden brown.
3. 3.
   Add the beef chunks to the pot and brown them on all sides.
4. 4.
   Sprinkle the Dutch curry powder, ground coriander, ground cumin, ground nutmeg, and ground cloves over the beef. Stir well to coat the meat with the spices.
5. 5.
   Add the bay leaves, bruised lemongrass stalks, coconut milk, beef broth, tamarind paste, and brown sugar to the pot. Stir to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 3-4 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Stir occasionally and add salt to taste.
8. 8.
   Once the beef is tender, remove the lid and continue to simmer uncovered for another 30 minutes, or until the sauce has thickened.
9. 9.
   Serve the Dutch-Style Rendang hot with steamed rice.

Treat your ingredients with care...

• Dutch curry powder — Use a high-quality Dutch curry powder for the best flavor.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a richer flavor, marinate the beef in the spice mixture overnight before cooking.
• If the sauce is too thin, remove the lid and simmer uncovered for a longer time to thicken it.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Dutch-Style Rendang with steamed rice and garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Present the Dutch-Style Rendang in a deep serving dish, allowing the rich sauce to envelop the tender beef. Garnish with a sprinkle of Dutch curry powder and a lemongrass stalk for an elegant touch.