Latin American Rendang

Ingredients

While the original Indonesian Rendang is known for its intense spiciness and complex flavors, this Latin American adaptation adds a unique twist by incorporating Latin American spices and ingredients. The use of cumin, paprika, and cilantro gives the dish a distinct Latin American flair, while still maintaining the slow-cooked tenderness and richness of the original Rendang. We alse have the original recipe for Rendang, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) beef broth 1 cup (235ml) beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the ground cumin, paprika, turmeric, chili powder, salt, and black pepper. Sprinkle the spice mixture over the beef and stir well to coat.
4. 4.
   Pour in the coconut milk, beef broth, soy sauce, and brown sugar. Stir to combine.
5. 5.
   Bring the mixture to a boil, then 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.
6. 6.
   Stir in the lime juice and chopped cilantro just before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut like beef chuck for the best results. Trim any excess fat before cutting into cubes.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Cilantro — Add the chopped cilantro just before serving to preserve its fresh flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the dish.
• If you prefer a thicker sauce, simmer the Rendang uncovered for the last 30 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Latin American Rendang is traditionally served with steamed rice or corn tortillas. Garnish with additional chopped cilantro for a fresh touch.

Presentation advice

Serve the Latin American Rendang in a deep bowl, allowing the rich sauce to surround the tender beef. Sprinkle some paprika and cilantro on top for an attractive presentation.