Italian-style Rendang

Ingredients

While the original Indonesian Rendang is traditionally made with coconut milk and Asian spices, this Italian adaptation replaces those ingredients with Italian spices and herbs. The dish retains the slow-cooking method to achieve tender beef, but the flavor profile is transformed to reflect the essence of Italian cuisine. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (optional for heat) 1 teaspoon chili flakes (optional for heat)
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic. Sauté until fragrant and translucent.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the dried oregano, dried basil, dried thyme, paprika, and chili flakes (if using). Cook for a minute to release the flavors.
5. 5.
   Add the sliced red bell pepper and tomato paste. Stir well to coat the beef and vegetables.
6. 6.
   Pour in the beef broth and season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Serve the Italian-style Rendang hot with your choice of side dishes.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this slow-cooked dish.
• Dried herbs — If you prefer, you can use fresh herbs instead of dried. Use three times the amount of fresh herbs as the recipe calls for dried.
• Tomato paste — Look for high-quality tomato paste to enhance the flavor of the dish.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in the dried herbs and spices overnight before cooking.
• If you prefer a spicier Rendang, increase the amount of chili flakes or add fresh chili peppers.
• Serve the Italian-style Rendang with a side of creamy polenta or crusty Italian bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Italian-style Rendang hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese for an Italian touch. Accompany it with a side of polenta or crusty bread to complete the meal.

Presentation advice

Present the Italian-style Rendang in a shallow bowl, allowing the rich sauce to surround the tender beef. Garnish with a sprig of fresh thyme or a drizzle of olive oil for an elegant touch.