Best 6 Sumatran Style Beef Rendang Recipes

Are you craving a culinary adventure that takes you to the heart of Indonesian cuisine? Look no further than Sumatran-style beef rendang, a dish that embodies the rich flavors and traditions of Sumatra. With its tender beef simmered in a symphony of spices and coconut milk, beef rendang is an exquisite dish that is sure to tantalize your taste buds. This article will guide you through the steps of creating an authentic Sumatran-style beef rendang, ensuring that you capture the essence of this iconic dish.

Here are our top 6 tried and tested recipes!

BEEF RENDANG RECIPE

Beef Rendang Recipe image

Authentic Indonesian dry rendang.

Provided by KP Kwan

Categories Main

Time 3h30m

Number Of Ingredients 20

Ingredients

1 kg beef
600 ml coconut cream
100 ml vegetable oil
4 candlenuts
12 cloves chopped garlic
300 g red chili, , (Serrano chili/pepper)
250 g onions
50 g ginger
50 g galangal
25 g ground turmeric, or 50g of fresh turmeric
1½ tsp ground coriander
1 tbsp salt
1 tsp sugar
4 green cardamom pods
11/2 tsp cumin seeds
10 cloves
4 stalks lemongrass, , bashed
3 pieces kaffir lime leaves
1 piece asam keping
2 turmeric leaves, ,tied up

Steps:

Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
Blend all the ingredients in (B), set the blend aside.
Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
Add the beef and cook over medium heat. Bring the coconut milk to a boil.
Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
Served with rice or bread.

Nutrition Facts : Calories 1533 calories, Carbohydrate 125 grams carbohydrates, Cholesterol 187 milligrams cholesterol, Fat 90 grams fat, Fiber 9 grams fiber, Protein 64 grams protein, SaturatedFat 43 grams saturated fat, ServingSize 1, Sodium 1863 milligrams sodium, Sugar 83 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 39 grams unsaturated fat

INDONESIAN RENDANG

Indonesian Rendang image

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and now commonly served across the country. Rendang is one of the famous dish among 30 Indonesian Culinary Icons.One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions.Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is NOTHING LIKE A CURRY. In Malay classical literacture, rendang is mentioned in Hikayat Amir Hamzah.(from year 1550).Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3-4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month. (Source: Wikipedia).Anyway before I forget....thx and all credit goes to Filma, my friend as well as ex colleague who taught me first how to cook authentic rendang properly ;-)

Provided by admin

Categories Main Course

Number Of Ingredients 12

Ingredients

1 kg beef, topside or silverside, diced about 3 cm on a side
2 stem lemon grass, bruished, cut into two pieces
1 pc fresh turmeric leaf (if any)
2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water
5 pc kaffir-lime leaves
2 l thick coconut milk
2 tsp salt or to taste
250 g large red chillies, de-seeded, chopped
10 pc shallots, chopped
5 gloves garlic, chopped
25 g galangale, peeled and chopped
25 g ginger, peeled, chopped

Steps:

Put all ingredients for the paste in a blender or food processor.
Add 50 ml coconut milk to help the blending process and blend until smooth.
Put the beef and spice paste into a Wok or a large saucepan (minimum capacity 4 liters).
Pour in the coconut milk, add the lemon grass, kaffir lime leaves and turmeric leaves. Stir to mix.
Cook over medium-high heat until the coconut milk get boiled.
Adjust the heat into medium and simmer for 1.5 hours uncovered until the coconut milk becomes thicker and oily. Stirring occasionally.
Add the tamarind water and salt to taste. (Note: If you like to eat it with sauce you can stop the cooking now. This dish is called: Kalio /Wet Rendang)
If you like to eat it as rendang then continue cooking on low heat for about 30 minutes.
Cook until the coconut milk is driven off and the beef and sauce becomes brown and almost dry. (At this stage you will probably need to stir all the time to prevent burning)
Serve hot with rice and "Minangkabau Green Sambal".
Many Indonesians prefer a black colour rendang. To get this kind of rendang you need to add roasted grated coconut which's smoothly blended.
I personally prefer to stop the cooking earlier to reserve it's thick delicates sauce as you see in the pic :-)

MALAYSIAN BEEF RENDANG

Malaysian Beef Rendang image

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Provided by Trevor Hobson

Categories World Cuisine Recipes Asian Malaysian

Time 2h

Yield 6

Number Of Ingredients 18

Ingredients

⅜ pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 ¼ pounds beef stew meat, cut into 1 inch cubes
1 ½ tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 ⅔ cups coconut milk
⅞ cup water
salt to taste

Steps:

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g

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 Indonesian Recipes

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 makrut 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

INDONESIAN BEEF RENDANG (RENDANG SAPI)

Indonesian Beef Rendang (Rendang Sapi) image

Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. Padang is known by their delicious meals made from coconut milk. You can make it spicy or mild, depend how you like it.I like it because the taste is really strong and aromatic. However, it takes a bit longer time to cook so that the beef will be soft and tender. But it is definately worth to try =^_^=

Provided by IndoFoody

Categories Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

500 g beef
4 cups coconut milk (made from 1 coconut if using freshly granted coconut)
2 bay leaves (Indonesian usually use Salam leaves)
2 kaffir lime leaves
3 cardamom pods, bruised
1 stalk lemongrass
2 fresh turmeric, leaves (optional)
4 cm cinnamon sticks
4 red chilies, sliced (you can add more if you wish)
1/2 teaspoon salt
1/2 teaspoon sugar or 1/2 teaspoon brown sugar
8 shallots, peeled and sliced
6 garlic cloves, peeled and sliced
3 cm ginger
3 cm galangal, peeled and sliced (laos)
1/2 teaspoon black peppercorns, crushed
2 cm turmeric

Steps:

Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
Cut the beef into small but thick slices square.
Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
Serve with warm Basmati or Jasmine plain rice.

Nutrition Facts : Calories 687.5, Fat 68, SaturatedFat 50.9, Cholesterol 27.3, Sodium 336.9, Carbohydrate 19.3, Fiber 0.9, Sugar 3, Protein 9

RENDANG DAGING (BEEF RENDANG)

Rendang Daging (Beef Rendang) image

Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.

Provided by Kayla Stewart

Categories dinner, casseroles, meat, soups and stews, main course

Time 3h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

7 long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat
6 shallots, preferably Thai, or 3 small banana shallots, peeled and sliced
5 garlic cloves, peeled and sliced
1 (3-inch) piece fresh ginger, peeled and sliced
1 (3-inch) piece fresh galangal (optional), woody stem removed then thinly sliced
1 (1-inch) piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 1/4 pounds braising beef, such as shin or brisket
3 1/3 cups full-fat coconut milk
2 fresh lemongrass stalks, bruised and tied in a knot
5 fresh makrut lime leaves (optional)
3 fresh or dried bay leaves
1 teaspoon sea salt

Steps:

Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.

Tips:

Choose the right cut of beef: Chuck roast or short ribs are ideal for rendang, as they have a good amount of fat and connective tissue that will break down during the long cooking process and make the meat tender.
Use a heavy pot: A Dutch oven or other heavy pot with a tight-fitting lid is essential for making rendang. The pot will help to distribute the heat evenly and prevent the meat from burning.
Cook the rendang low and slow: Rendang is a dish that takes time to cook, so be patient. The meat should be cooked over low heat for at least 3 hours, or until it is fall-apart tender.
Don't be afraid to add spices: Rendang is a spicy dish, so don't be afraid to add a generous amount of spices. Some common spices used in rendang include lemongrass, galangal, ginger, turmeric, cumin, and coriander.
Use coconut milk: Coconut milk is an important ingredient in rendang, as it helps to add richness and flavor to the dish. Be sure to use full-fat coconut milk for the best results.
Serve rendang with rice: Rendang is traditionally served with rice, but it can also be served with other dishes such as noodles or vegetables.

Conclusion:

Rendang is a delicious and flavorful Indonesian dish that is sure to impress your family and friends. With its tender meat, rich coconut milk broth, and aromatic spices, 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.