![Dutch-Style Rendang](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/rendang--dutch-cuisine--c8586b0c-3999-4279-bc69-0a5c7f0b4d8c.png)
Recipe
Dutch-Style Rendang
Dutch-Inspired Slow-Cooked Beef Rendang
4.8 out of 5
In the context of Dutch cuisine, this Dutch-Style Rendang is a delightful adaptation of the traditional Indonesian dish. Slow-cooked to perfection, this rich and aromatic beef stew is infused with Dutch flavors, creating a fusion of culinary traditions that will tantalize your taste buds.
Metadata
Preparation time
20 minutes
Cooking time
4 hours
Total time
4 hours and 20 minutes
Yields
4-6 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free, Dairy-free, Nut-free, Low-carb
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
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.
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1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
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2 onions, finely chopped 2 onions, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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2 tbsp vegetable oil 2 tbsp vegetable oil
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2 tbsp Dutch curry powder 2 tbsp Dutch curry powder
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1 tbsp ground coriander 1 tbsp ground coriander
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1 tbsp ground cumin 1 tbsp ground cumin
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1 tsp ground nutmeg 1 tsp ground nutmeg
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1 tsp ground cloves 1 tsp ground cloves
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2 bay leaves 2 bay leaves
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2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
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400 ml (1 ¾ cups) coconut milk 400 ml (1 ¾ cups) coconut milk
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200 ml (¾ cup) beef broth 200 ml (¾ cup) beef broth
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2 tbsp tamarind paste 2 tbsp tamarind paste
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2 tbsp brown sugar 2 tbsp brown sugar
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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
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1.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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2.Add the chopped onions and minced garlic, and sauté until golden brown.
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3.Add the beef chunks to the pot and brown them on all sides.
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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.
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5.Add the bay leaves, bruised lemongrass stalks, coconut milk, beef broth, tamarind paste, and brown sugar to the pot. Stir to combine.
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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.
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7.Stir occasionally and add salt to taste.
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8.Once the beef is tender, remove the lid and continue to simmer uncovered for another 30 minutes, or until the sauce has thickened.
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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.
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