If you knew me in person, you would know I’m naturally not really accurate in the kitchen. When asked how to cook a certain dish, I’ve given many of my friends lame advices like ‘bake at medium heat until it’s brown’, when of course all they wanted was to hear the exact oven temperature and time. And ‘add some flour’ isn’t helping either when you’re baking a cake, you probably want something to weigh on a scale.

But don’t worry, for you guys I cook with a notebook on the counter, to write down exactly what I’m doing and can test them a second time.

Beef Rendang

Beef Rendang

If you’re a bit like me, this dish is made for you. Because even if you don’t follow my recipe to the letter and skip an ingredient (except the beef itself of course…) you hardly can go wrong. The list of ingredients and preparation time is long, but don’t let that discourage you, it’s actually really easy to prepare. Trust me!

Beef Rendang
Serves: 3-4
  • 600 gr (20 oz) of beef for stews (at room temperature), cut into not too big pieces
  • 2 tbsp of oil (a neutral one, like peanut or canola oil)
  • Juice of 1 lime
  • ½ de-seeded* chili pepper in small rings
  • 3 cm of fresh ginger, chopped
  • 2 cloves of garlic, chopped
  • 1 shallot or onion, chopped
  • 1 cube of beef bouillon stock
  • 1 tsp of ground coriander seeds (ketoembar)
  • 1 tsp of ground cumin (djintan)
  • 1 tsp of chili paste (sambal)
  • 1 tsp of whole peppercorns
  • 1 tsp of ground galangal (laos)
  • 1 tsp of ground ginger (djahé)
  • 500 ml of hot water
  • 250 ml of coconut milk
  • 1 tbsp of brown sugar
  • fresh coriander, to garnish
  1. Take a big and high pan, suitable for stews (there will be a lot in the pan by the time you're done)
  2. Heat 1 tbsp of oil and sear the meat in several portions
  3. Take the meat out of the pan and add another tbsp of oil
  4. Add the dried spices and bake them on low heat for a few minutes
  5. Add the garlic, onion, fresh ginger, chili pepper, chili paste and lime juice
  6. Bake for a few minutes
  7. Add the meat, the beef stock and the water
  8. Make sure the meat is fully covered in liquid
  9. Let simmer for at least 5 hours, don't let it boil, it should simmer on low heat to get really tender
  10. After about 5 hours, you'll find that the meat falls apart
  11. Add the coconut milk and the sugar
  12. Turn the heat up and let it reduce until you have an thick sauce (stay near the stew at this point, or you'll risk burning the stew)
  13. Serve with rice and the fresh coriander
*De-seeding a chili pepper is easy when you cut the top off and roll the pepper top down between your hands. This loosens the seeds, so they will fall right out.

Bon appétit!

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