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Beef rendang style (braised with coconut milk) |

Beef

Originaly from Sumatra, beef rendang is one of the best braised beef dishes of all time!

Note

Salam leaves are the Indonesian equivalent of Bay leaves, if you cannot find Salam leaves, feel free to replace with Bay leaves.

Ingredients

Recipe for 4 servings

Rendang spice mix

2 Gr

Long pepper

2 Gr

White pepper

1 Gr

Ground cloves

2 Gr

Black cardamom

2 Gr

Black cumin

1 Gr

Wild andaliman pepper

1 Gr

Coriander seeds

0.50 Stick(s)

Cinnamon

3 Unit(s)

Bird's eye chili

Rendang aromatic ingredients

4 Unit(s)

Kefir lime leaves

0.50 Stick(s)

Lemongrass

3 Unit(s)

Salam leaves

White curry paste

125 Gr

White curry paste

Rendang Beef

600 Gr

Beef top blade

400 Ml

Coconut milk

400 Ml

Beef broth

Garnishes

2 Unit(s)

Green onion

4 Sprig(s)

Coriander

50 Gr

Fried oignons

Preparation time: 60 min

Rendang spice mix

Combine all the spices and roast for 3-5 minutes then blend in a spice grinder or coffee grinder. Set aside.
Beef Rendang

In a large stock pot with a drizzle of vegetable oil, sweat the white curry paste and spice mix for 3-5 minutes. Add the aromatic ingredients and cook for another minute. Deglaze with the coconut milk and beef broth. Add the beef cubes, bring back to a boil and then transfer to the oven at 300F for 3-5 hours or until the beef is falling apart.
Plating and garnishes

Slice the green onions diagonally and finely slice the cillantro.

In a bowl, make a bed of rice and then top with the rendang beef. Finish by sprinkling with green onion, cillantro and fried onions.