Rendang

Ingredients

In this French adaptation of Rendang, we incorporate classic French cooking techniques to elevate the dish. The original slow-cooked Indonesian beef is transformed into a succulent, melt-in-your-mouth beef stew, infused with the traditional Rendang flavors. The French twist adds a touch of sophistication to this beloved Indonesian dish. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 bay leaves 2 bay leaves
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 4 cardamom pods 4 cardamom pods
• 2 star anise 2 star anise
• 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 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 20g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large Dutch oven over medium heat.
2. 2.
   Add the onions, garlic, and ginger. Sauté until fragrant and golden brown.
3. 3.
   Add the beef chunks and brown them on all sides.
4. 4.
   Stir in the lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, and star anise.
5. 5.
   Pour in the coconut milk and beef broth. Season with salt to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the beef is tender and the sauce has thickened.
7. 7.
   Remove the lid and continue cooking for another 30 minutes to allow the sauce to further reduce and intensify in flavor.
8. 8.
   Serve the Rendang hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for maximum flavor.
• Kaffir lime leaves — Tear the leaves slightly before adding them to release their aromatic oils.
• Cinnamon sticks — Use high-quality cinnamon for a more refined taste.
• Coconut milk — Use full-fat coconut milk for a creamier texture.

Tips & Tricks

• For a richer flavor, marinate the beef in the spice mixture overnight before cooking.
• Adjust the level of spiciness by adding more or less chili according to your preference.
• Allow the Rendang to rest for a few hours or overnight before serving to allow the flavors to meld together.

Serving advice

Serve the Rendang with a side of steamed rice and garnish with fresh cilantro leaves. The fragrant aroma and tender meat will be a delight to your senses.

Presentation advice

Present the Rendang in a deep serving dish, allowing the rich sauce to envelop the beef. Garnish with a sprinkle of chopped cilantro for a pop of color.