Indonesian-style Beef Rendang

Ingredients

While Tržiške bržole is traditionally prepared with Slovenian spices and flavors, Indonesian-style Beef Rendang incorporates the vibrant and aromatic spices commonly found in Indonesian cuisine. The use of ingredients such as lemongrass, galangal, and Indonesian chili peppers gives the dish its distinct Indonesian flavor profile. Additionally, the slow-cooking process in coconut milk creates a rich and creamy sauce that is characteristic of Indonesian rendang. We alse have the original recipe for Tržiške bržole, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 3 cm (1.2 inch) galangal, sliced 3 cm (1.2 inch) galangal, sliced
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chili peppers, sliced 2 red chili peppers, 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
• 1 tsp salt 1 tsp salt
• 1 tsp sugar 1 tsp sugar
• 2 tbsp vegetable oil 2 tbsp vegetable oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the shallots, garlic, and red chili peppers. Sauté until fragrant.
3. 3.
   Add the beef slices and cook until browned.
4. 4.
   Stir in the turmeric powder, coriander powder, cumin powder, and salt. Mix well.
5. 5.
   Pour in the coconut milk and add the lemongrass, kaffir lime leaves, and galangal.
6. 6.
   Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
7. 7.
   Stir in the sugar and adjust the seasoning if needed.
8. 8.
   Serve the Indonesian-style Beef Rendang hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Galangal — If you can't find fresh galangal, you can substitute it with galangal powder or ginger.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones, but reduce the quantity to 2 leaves.

Tips & Tricks

• For an extra spicy kick, add more red chili peppers or Indonesian chili paste.
• To enhance the flavor, marinate the beef slices with the spices for 1 hour before cooking.
• If the sauce is too thin, simmer uncovered for a longer time to thicken it.
• Leftover rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Indonesian-style Beef Rendang with steamed rice and garnish with fresh cilantro leaves. The fragrant and spicy rendang pairs perfectly with the fluffy rice, creating a satisfying and comforting meal.

Presentation advice

Present the Indonesian-style Beef Rendang in a shallow bowl, allowing the rich sauce to surround the tender beef slices. Garnish with a sprinkle of sliced red chili peppers and a few kaffir lime leaves for an attractive and vibrant presentation.