New Nordic Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked with a variety of spices and coconut milk, this New Nordic adaptation incorporates Nordic ingredients and cooking techniques. The dish maintains the deep flavors and tenderness of the meat, but introduces a lighter and more vibrant profile by using local herbs, root vegetables, and a touch of acidity. 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 bay leaves 2 bay leaves
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 400ml (1 2/3 cups) beef or vegetable broth 400ml (1 2/3 cups) beef or vegetable broth
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 12g (Sugars: 4g)
• Protein: 35g
• Fiber: 3g
• 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 fragrant and the onion is translucent.
2. 2.
   Add the sliced beef to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground coriander, cumin, cardamom, turmeric, and chili flakes. Sprinkle the spice mixture over the beef and stir well to coat.
4. 4.
   Add the bay leaves, sliced carrots, and parsnips to the pot. Pour in the beef or vegetable broth and apple cider vinegar. Season with salt to taste.
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.
   Serve the New Nordic Rendang hot, garnished with fresh cilantro. It pairs well with steamed grains or root vegetable mash.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, and slice it thinly against the grain for maximum tenderness.
• Ginger — Use fresh ginger for its aromatic and zesty flavor. Grate it finely to ensure it blends well with the other ingredients.
• Coriander — For the best flavor, toast whole coriander seeds in a dry pan until fragrant, then grind them into a powder.

Tips & Tricks

• For a Nordic twist, consider adding a handful of lingonberries or cloudberries to the dish for a touch of tartness.
• If you prefer a spicier rendition, increase the amount of chili flakes or add a fresh chili pepper to the pot.
• To save time, you can use a slow cooker instead of simmering on the stovetop. Cook on low for 6-8 hours or on high for 3-4 hours.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Experiment with different root vegetables like turnips or rutabagas to add variety to the dish.

Serving advice

Serve the New Nordic Rendang with a side of steamed grains, such as barley or quinoa, to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the New Nordic Rendang in a shallow bowl, allowing the vibrant colors of the dish to shine. Drizzle a little extra sauce over the meat and vegetables for an appetizing presentation.