Best 2 Sumatran Beef Rendang Recipes

Hailing from the vibrant culinary traditions of Indonesia, Sumatran Beef Rendang is a dish that has captured the hearts and palates of food enthusiasts worldwide. This aromatic and flavorful dish boasts a rich blend of spices, tender beef, and an unforgettable umami taste. With its origins in the Minangkabau region of West Sumatra, Rendang has become a national treasure, reflecting the culinary heritage and cultural identity of Indonesia. Whether you're a seasoned foodie or just starting your culinary journey, this article will guide you through the tantalizing world of Sumatran Beef Rendang, providing you with the best recipe and essential tips to ensure a delicious and authentic rendition of this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

SUMATRAN-STYLE BEEF RENDANG

Sumatran-Style Beef Rendang image

Rendang is a spicy, time-consuming dish to prepare with a huge number of ingredients but it is well worth the effort. It is served with rice or bread and a vegetable dish and is an event in itself. It is a widely popular dish in Indonesia, Malaysia, Singapore, and the surrounding area. The next day it will be even better than the day it is made. You may have to look for some ingredients in a South East Asian or Indian store.

Provided by Linda Watkins

Categories World Cuisine Recipes Asian Indonesian

Time 4h20m

Yield 8

Number Of Ingredients 17

Ingredients

1 whole nutmeg, smashed open
4 whole cloves
2 onions, coarsely chopped
10 Thai chile peppers, stemmed and coarsely chopped, or to taste
7 macadamia nuts
4 cloves garlic, coarsely chopped
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
1 (2 inch) piece galangal, peeled and sliced thinly across the grain
1 (2 inch) piece turmeric root, peeled and sliced thinly across the grain
1 tablespoon water, or as needed
2 ½ pounds beef rump, cut into bite-size pieces
2 ½ cups unsweetened light coconut milk
4 stalks lemongrass - trimmed, flattened, and tied into knots
1 (4 inch) cinnamon stick
8 kaffir lime leaves
4 cardamom pods
1 whole star anise

Steps:

Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes. Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric; blend into a smooth paste, thinning slightly with water if needed.
Place beef in a 12-inch skillet or wok. Mix in paste and coat beef thoroughly. Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce.
Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour. Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours.
Remove from heat, cover, and let stand, about 30 minutes. Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 18.7 g, Cholesterol 62.7 mg, Fat 18.5 g, Fiber 3.8 g, Protein 27.7 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 5.5 g

SUMATRAN BEEF RENDANG

Sumatran Beef Rendang image

Number Of Ingredients 19

Ingredients

170 g Red Chilli
90 g Thai Shallots
40 g Garlic
4 stalks Bruised Lemon Grass
12 g Candlenuts
12 g Galangal
12 g Salt
8 g Turmeric Powder
2 tablespoons Tamarind
4 pieces Lime Leaf
1 teaspoon palm sugar
1 teaspoon ground coriander
1 teaspoon toasted cumin seeds (ground)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 pieces cardamom pods
1/2 teaspoon ground fennel
1.6 kg Shin or Braising Steak cut into 2cm cubes
1600 milliliters coconut milk

Steps:

Blend all the ingredients into a paste except the palm sugar, lime leaf, lemon grass and cardamom. You may need to add a little water to the blender.
Put the paste into a wide based pan and fry the paste gently in 1 tbsp of oil
Add the coconut milk, lemon grass stalks, lime leaves and cardamom, and bring to the boil continuing to stir from time to time
Add the beef and simmer uncovered until the coconut milk has significantly reduced and thickened. The oils should start to separate
Add the palm sugar and continue to cook until the coconut milk has almost gone.
Season to taste and serve with steamed white rice.

Tips:

Choose the right cut of beef. Chuck roast, brisket, or short ribs are all good choices for rendang. These cuts are tough and have a lot of connective tissue, which will break down and become tender during the long cooking process.
Use a heavy pot or Dutch oven. A heavy pot 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 slowly and deeply.
Don't be afraid to experiment with different spices. Rendang is a versatile dish that can be customized to your own taste. Try adding different types of chili peppers, lemongrass, or ginger.
Serve rendang with rice or your favorite side dish. Rendang is a delicious and hearty dish that can be enjoyed on its own or with a variety of sides.

Conclusion:

Rendang is a delicious and complex Indonesian dish that is sure to impress your friends and family. With its rich, spicy, and flavorful sauce, rendang is a dish that is sure to become a favorite. So next time you're looking for a new and exciting recipe to try, give rendang a try!