Spanish-style Rendang

Ingredients

While the original Indonesian Rendang is typically made with beef, coconut milk, and Indonesian spices, this Spanish adaptation incorporates Spanish spices such as paprika, saffron, and cumin. The coconut milk is replaced with a combination of tomato sauce and beef broth, resulting in a unique fusion of flavors that pays homage to both cuisines. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 cinnamon stick 1 cinnamon stick
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the sliced red bell pepper and diced tomatoes. Cook for a few minutes until the vegetables soften.
4. 4.
   In a small bowl, mix together the tomato paste, beef broth, paprika, cumin, saffron threads, cinnamon stick, bay leaves, salt, and pepper. Pour this mixture into the pot.
5. 5.
   Reduce the heat to low, cover the pot, and let the Rendang simmer for about 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Stir occasionally and add more beef broth if needed to maintain a thick sauce consistency.
7. 7.
   Once the Rendang is cooked, remove the cinnamon stick and bay leaves.
8. 8.
   Serve the Spanish-style Rendang hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this slow-cooked dish.
• Paprika — Opt for smoked paprika to add a delightful smoky flavor to the Rendang.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish to enhance their flavor and color.
• Cinnamon stick — Use a whole cinnamon stick instead of ground cinnamon for a subtle and aromatic taste.
• Bay leaves — Gently crush the bay leaves before adding them to release their fragrance.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in a mixture of Spanish spices and olive oil for a few hours before cooking.
• If you prefer a spicier Rendang, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• To save time, you can also prepare this dish in a slow cooker. Simply follow the same steps and cook on low heat for 6-8 hours.
• Leftover Spanish-style Rendang tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.
• Serve the Rendang with a side of Spanish rice, roasted potatoes, or a fresh green salad for a complete meal.

Serving advice

Garnish the Spanish-style Rendang with fresh cilantro leaves and serve it with a squeeze of lemon juice for a vibrant and zesty touch. The acidity of the lemon complements the rich flavors of the dish beautifully.

Presentation advice

Present the Spanish-style Rendang in a deep serving dish, allowing the thick sauce to envelop the tender beef cubes. Sprinkle some paprika and saffron threads on top for an elegant and colorful presentation.