Puerto Rican Rendang

Ingredients

While the original Indonesian Rendang is known for its intense spiciness and use of Asian spices like lemongrass and galangal, our Puerto Rican adaptation incorporates the vibrant flavors of the Caribbean. We replace some of the traditional spices with Puerto Rican staples such as sofrito, adobo seasoning, and a hint of tropical fruitiness. The result is a unique blend of Indonesian and Puerto Rican culinary traditions. 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
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tablespoons sofrito 2 tablespoons sofrito
• 2 tablespoons adobo seasoning 2 tablespoons adobo seasoning
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugars: 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 become translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the sofrito, adobo seasoning, cumin, coriander, oregano, and paprika. Cook for 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour in the coconut milk, beef broth, and tomato paste. Stir well to combine.
5. 5.
   Add the sliced bell peppers, brown sugar, and lime juice. Season with salt and pepper to taste.
6. 6.
   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.
7. 7.
   Serve the Puerto Rican Rendang hot with steamed rice or plantains.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef like chuck for the best results. Trim any excess fat before cutting into cubes.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together onions, garlic, bell peppers, cilantro, and culantro (if available).
• Adobo seasoning — Look for a store-bought adobo seasoning blend or make your own by combining garlic powder, onion powder, oregano, salt, and black pepper.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well mixed.
• Lime juice — Freshly squeezed lime juice adds a bright and tangy flavor to the dish.

Tips & Tricks

• For an extra kick of heat, add a diced Scotch bonnet pepper or a few dashes of hot sauce to the stew.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Puerto Rican Rendang with a side of steamed white rice or traditional Puerto Rican plantains. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

To elevate the presentation, place the Puerto Rican Rendang in a shallow serving dish and sprinkle some toasted coconut flakes on top. Serve with a wedge of lime on the side for squeezing over the stew.