Mediterranean Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked with beef, coconut milk, and a blend of Southeast Asian spices, the Mediterranean adaptation incorporates Mediterranean spices, such as oregano and thyme, along with olives and sun-dried tomatoes. This fusion creates a harmonious balance between the bold flavors of Rendang and the vibrant Mediterranean ingredients. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 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
• 10 Kalamata olives, pitted and halved 10 Kalamata olives, pitted and halved
• 4 sun-dried tomatoes, chopped 4 sun-dried tomatoes, chopped
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic. Sauté until golden brown.
3. 3.
   Add the sliced beef and cook until browned on all sides.
4. 4.
   Stir in the red bell pepper, olives, and sun-dried tomatoes. Cook for 2 minutes.
5. 5.
   In a small bowl, mix together the tomato paste, oregano, thyme, paprika, cumin, coriander, turmeric, salt, and black pepper.
6. 6.
   Add the spice mixture to the pan and stir well to coat the beef and vegetables.
7. 7.
   Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover, and let it cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Serve the Mediterranean Rendang over steamed rice or couscous. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef — For a more tender result, choose cuts like chuck or brisket and slice them thinly against the grain.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them before chopping.
• Olives — Opt for Kalamata olives for their distinct Mediterranean flavor.

Tips & Tricks

• To intensify the flavors, marinate the beef in the spice mixture overnight before cooking.
• Adjust the spiciness by adding chili flakes or fresh chili peppers.
• For a creamier texture, you can add a splash of coconut milk to the dish.

Serving advice

Serve the Mediterranean Rendang with a side of steamed rice or couscous. The fragrant and tender beef pairs perfectly with the fluffy grains, allowing you to savor the fusion of Mediterranean and Indonesian flavors.

Presentation advice

Garnish the Mediterranean Rendang with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant ingredients to shine through.