- Beef1.5 Kilogram(s)
- Stalks of Lemongrass3 Piece(s)
- Galangal1 Piece(s)5 cm
- Ginger1 Piece(s)3cm long
- Shallots10 Piece(s)
- Cloves of Garlic11 Piece(s)
- Turmeric Roots1 Piece(s)(or turmeric powder)
- Kaffir Lime6 Leaffresh kaffir lime leaves (or dried kaffir lime leaves )
- Red Peppers10 Piece(s)more or less strong according to your taste for spiciness
- Coconut Milk1 Liter(s)
- Tamarind2 Tablespoon(s)pure tamarind extract
- Cumin1 Tablespoon(s)
- Fennel1 Tablespoon(s)
- Coriander2 Tablespoon(s)
- Star Anise3 Piece(s)
- Cinnamon of Cylon1 Piece(s)
Beef Rendang is an essential dish of the island of Sumatra and especially in its western province. This dish is made of pieces of beef marinated in various spices and which have simmered about 2 hours before being served. Like many dishes in sauce, it is accompanied with white rice or ketupat , a pressed rice cake, or lemang , glutinous rice, and savored especially during the festivities!
Prepare ingredients and Rendang spices
Cut the piece of beef into cubes. Chop the stems of lemongrass and kaffir lime leaves. Peel the shallots and garlic.
Heat a dry frying pan on high and put the fennel, cumin and coriander seeds on the grill for 1 or 2 minutes until fragrant. Then reduce these 3 powdered spices to the mixer or pestle for the bravest! Remove the pips from the peppers.
Put the lemongrass, galangal, ginger, shallots, turmeric, kaffir lime, garlic and chillies in the bowl of your blender and mix to obtain a spicy paste.
Pour a large drizzle of olive oil in a pan. Heat the cinnamon sticks, star anise and cardamom for 3 to 4 minutes, stirring constantly. Then add the spice paste and mix well together. Let it come back about 15 to 20 min until the oil begins to separate from the spices.
Then sprinkle the mixture of grilled and ground spices (fennel, coriander and cumin) and mix with the dough. Let fry for 5 minutes without grilling either. This characteristic Rendang spice blend is called pemasak.
Cooking the beef
Remove the dough and put the beef to fry with a drizzle of olive oil for 2 min.
Then pour the coconut milk, put the dough, mix, and when it starts to boil turn on very soft fire.
Simmer very slowly for about 3 hours, it is necessary that the meat is well cooked and that the sauce is enormously reduced, the Rendang must be quite dry. Then add the tamarind, the keresik if you have and simmer again for another 20 min. It’s ready !