Nouvelle Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked for hours to achieve its tender texture, our Nouvelle Rendang takes a more refined approach. We reduce the cooking time and focus on enhancing the flavors through precise seasoning and artistic plating. The result is a dish that preserves the essence of Rendang while offering a visually stunning and sophisticated dining experience. 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 shallots, finely chopped 2 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1-inch ginger, grated 1-inch ginger, grated
• 1-inch galangal, grated 1-inch galangal, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 tsp cumin powder 1 tsp cumin powder
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat. Sauté the shallots, garlic, lemongrass, kaffir lime leaves, ginger, galangal, and red chilies until fragrant.
2. 2.
   Add the beef slices and cook until browned.
3. 3.
   Sprinkle turmeric powder, coriander powder, and cumin powder over the beef. Stir well to coat the meat evenly.
4. 4.
   Pour in the coconut milk and bring to a simmer. Reduce the heat to low and let it cook for 30 minutes, stirring occasionally.
5. 5.
   Continue cooking until the sauce thickens and coats the beef slices. This should take approximately 15-20 minutes.
6. 6.
   Season with salt to taste.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, and slice it thinly against the grain for optimal tenderness.

Tips & Tricks

• For a more intense flavor, marinate the beef in the spice mixture for a few hours before cooking.
• If you prefer a spicier rendang, add more red chilies or include a small amount of chili paste.
• To achieve a thicker sauce, simmer the rendang uncovered for the last 10 minutes of cooking.
• Serve the Nouvelle Rendang with a side of steamed jasmine rice to complement the flavors.
• Garnish with fresh cilantro leaves and a sprinkle of toasted coconut for an added touch of elegance.

Serving advice

Serve the Nouvelle Rendang as the centerpiece of a beautifully plated dish. Arrange the tender beef slices on a white porcelain plate, drizzle the thickened sauce around it, and garnish with a sprig of fresh herbs. This visually stunning presentation will impress your guests and elevate their dining experience.

Presentation advice

To create an artistic presentation, use a circular mold to shape the steamed jasmine rice into a neat mound. Place the Nouvelle Rendang alongside the rice, and delicately arrange some microgreens or edible flowers on top for a pop of color. The combination of textures and vibrant hues will make this dish a feast for the eyes.