Best 5 Beef Rendang Curry Recipes
Beef rendang curry, a hearty and flavorful dish, is a popular culinary delight that originates from Indonesia. This richly seasoned curry, often served during special occasions and celebrations, showcases the perfect balance of aromatic spices, succulent beef, and creamy coconut milk. With its origins deeply rooted in the Minangkabau culture of West Sumatra, beef rendang curry has gained international recognition for its unique blend of flavors and exquisite taste. Prepare to embark on a culinary journey as we explore the secrets of creating an unforgettable beef rendang curry, taking you through the selection of choice ingredients, the art of combining aromatic spices, and the cooking techniques that transform simple ingredients into a masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
RENDANG (SPICY BEEF INDONESIAN CURRY)
Steps:
- Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.
RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)
This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.
Provided by Chandra M
Categories Curries
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put the beef in the slow cooker.
- In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
- Puree until smooth, then pour over the beef.
- Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
- The beef will be tender and the sauce will be dark brown.
- Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
- Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
- Stir in the sugar and season with salt to taste.
- Serve over steamed rice.
INDONESIAN RENDANG BEEF CURRY
This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.
Provided by Member 610488
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
- Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
- Add spice mixture and stir-fry until lightly browned and fragrant.
- Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
- Add coconut milk, lime juice and sugar. Stir to blend.
- Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
- Serve over steamed rice.
BEEF RENDANG CURRY
A subtly-spiced Indonesian beef rendang curry that you can make from scratch without the need for ready-made curry paste or packaged sauces. Serve with lime wedges, white rice, and green vegetables.
Provided by Arine
Categories World Cuisine Recipes Asian
Time 3h45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste.
- Season beef with salt and pepper.
- Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.
- Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.
Nutrition Facts : Calories 895.4 calories, Carbohydrate 15.7 g, Cholesterol 172.5 mg, Fat 67.5 g, Fiber 2.8 g, Protein 58 g, SaturatedFat 37.3 g, Sodium 430.3 mg, Sugar 3.3 g
SPECIAL BEEF RENDANG CURRY
This is a special beef recipe from my country which is really tasty and there is a special technique which softens the beef until the texture is like chicken. The dried shrimp is an added flavor and modification I made to the original dish. This recipe is easy to make, and will be a hit at family gatherings. Tastes really good with steamed or spiced rice.
Provided by THANISLIM
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
- Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
- Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.
Nutrition Facts : Calories 289 calories, Carbohydrate 9.4 g, Cholesterol 51.3 mg, Fat 30.2 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 13.4 g, Sodium 343.2 mg, Sugar 1.6 g
Tips:
- Choose the right cut of beef: Chuck roast, brisket, or short ribs are good choices for rendang, as they have a lot of connective tissue that will break down and become tender during the long cooking process.
- Marinate the beef overnight: This will help to tenderize the meat and infuse it with flavor.
- Use a heavy pot or Dutch oven: This will help to distribute the heat evenly and prevent the rendang from burning.
- Cook the rendang over low heat: This will allow the flavors to develop and the meat to become tender.
- Stir the rendang frequently: This will help to prevent it from sticking to the bottom of the pot.
- Add the coconut milk towards the end of cooking: This will help to prevent it from curdling.
- Serve the rendang with rice or your favorite side dish: It is also delicious served over noodles or vegetables.
Conclusion:
Rendang is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it can also be made ahead of time and reheated. If you are looking for a new and exciting way to cook beef, give rendang a try. You won't be disappointed!
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