New Mexican Rendang

Ingredients

While the original Indonesian Rendang is known for its complex blend of spices and slow-cooked beef, our New Mexican adaptation infuses the dish with the bold flavors of the Southwest. We incorporate ingredients like green chilies, cumin, and cilantro to give the Rendang a distinct New Mexican flair. The result is a fusion of Indonesian and Southwestern cuisines that is both comforting and exciting. 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
• 2 green chilies, seeded and chopped 2 green chilies, seeded and chopped
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 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
• 1 cup (240ml) canned diced tomatoes 1 cup (240ml) canned diced tomatoes
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1/4 cup (60ml) chopped fresh cilantro 1/4 cup (60ml) chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• 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 onion, garlic, and green chilies. Sauté until the onion is translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, paprika, dried oregano, salt, and black pepper. Sprinkle the spice mixture over the beef and stir well to coat.
4. 4.
   Pour in the beef broth, diced tomatoes, apple cider vinegar, 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.
   Remove the lid and continue to simmer for an additional 30 minutes to thicken the sauce.
7. 7.
   Stir in the chopped cilantro just before serving.

Treat your ingredients with care...

• Beef chuck — For the most tender results, choose well-marbled beef chuck and cut it into evenly sized cubes.
• Green chilies — Adjust the amount of green chilies according to your desired level of spiciness. You can also substitute with milder peppers if preferred.
• Cilantro — Fresh cilantro adds a vibrant flavor to the dish. Add it just before serving to preserve its freshness.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of chipotle pepper or smoked paprika to the spice mixture.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the simmering stew.
• Serve the New Mexican Rendang with warm tortillas or fluffy rice to soak up the delicious sauce.

Serving advice

Serve the New Mexican Rendang hot, garnished with fresh cilantro leaves. Accompany it with warm tortillas or fluffy rice for a complete and satisfying meal.

Presentation advice

Present the New Mexican Rendang in a deep bowl, allowing the rich sauce to envelop the tender beef. Garnish with a sprinkle of chopped cilantro for a pop of color.