Moroccan-style Rendang

Ingredients

While the original Indonesian Rendang is known for its intense spiciness and coconut milk base, this Moroccan adaptation incorporates the warm and fragrant spices commonly found in Moroccan cuisine. The use of spices like cumin, coriander, and cinnamon adds a unique twist to the dish, infusing it with the exotic flavors of Morocco. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into cubes 1 kg (2.2 lbs) beef, cut into cubes
• 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 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• 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 they turn golden brown.
2. 2.
   Add the beef cubes to the pot and cook until they are browned on all sides.
3. 3.
   In a small bowl, mix together the cumin, coriander, turmeric, cinnamon, paprika, and chili powder. Sprinkle this spice mixture over the beef and stir well to coat.
4. 4.
   Pour in the beef broth, tomato paste, and honey. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Moroccan-style Rendang hot with steamed rice or couscous.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this dish. Trim any excess fat before cutting into cubes.

Tips & Tricks

• For an extra burst of flavor, toast the whole spices (cumin, coriander, and cinnamon) in a dry pan before grinding them.
• Adjust the amount of chili powder according to your spice preference. Add more for a spicier rendang or reduce it for a milder version.
• Let the stew simmer on low heat for a longer time to allow the flavors to develop and the beef to become tender.

Serving advice

Garnish the Moroccan-style Rendang with fresh cilantro leaves and serve it with a side of warm flatbread or couscous for a complete Moroccan experience.

Presentation advice

Serve the Moroccan-style Rendang in a deep bowl, allowing the rich and aromatic stew to take center stage. Sprinkle some paprika or ground cinnamon on top for an added visual appeal.