Latvian-style Beef Rendang

Ingredients

While the original Indonesian Rendang is known for its spicy and coconut-based flavors, this Latvian-style adaptation incorporates a unique blend of Latvian spices to create a distinct taste. The use of local ingredients and cooking techniques gives this dish a Latvian twist while still maintaining the essence of the original Rendang. 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 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Latvian spice blend (a mix of caraway seeds, dill seeds, and juniper berries) 2 tablespoons Latvian spice blend (a mix of caraway seeds, dill seeds, and juniper berries)
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons honey 2 tablespoons honey

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the beef chunks to the pot and cook until browned on all sides.
3. 3.
   In a separate pan, toast the Latvian spice blend, paprika, black pepper, and salt for a few minutes until fragrant.
4. 4.
   Add the toasted spices to the pot with the beef and stir well to coat the meat.
5. 5.
   Pour in the beef broth, apple cider vinegar, and honey. Stir to combine.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the beef is tender and the sauce has thickened.
7. 7.
   Serve the Latvian-style Beef Rendang hot with steamed rice or mashed potatoes.

Treat your ingredients with care...

• Latvian spice blend — If you can't find a pre-made blend, you can make your own by combining equal parts caraway seeds, dill seeds, and crushed juniper berries.

Tips & Tricks

• For a richer flavor, marinate the beef in the spice blend overnight before cooking.
• If the sauce is too thin, remove the lid during the last hour of cooking to allow it to thicken.
• Adjust the amount of spice blend according to your preference for spiciness.

Serving advice

Serve the Latvian-style Beef Rendang with a side of steamed vegetables or a fresh salad to balance the richness of the dish.

Presentation advice

Garnish the dish with a sprinkle of fresh dill or parsley for a pop of color and added freshness.