Easiest Way to Cook Perfect Beef Rendang

Beef Rendang. Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia. It's often served at ceremonial occasions and to honor guests. I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate.

Also, palm sugar is preferred to white sugar. Otherwise, the recipe is quite authentic.. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. You can cook Beef Rendang using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Beef Rendang

1. You need 1 kg of rump steak.
2. It's 2 of onion, chopped.
3. You need 4 cloves of garlic, chopped.
4. Prepare 1 tbsp of ginger, chopped.
5. Prepare 4 of small red chillies, chopped.
6. Prepare 1/2 cup of water.
7. It's 2 tsp of ground coriander.
8. It's 2 tbsp of tamarind sauce.
9. Prepare 1 tsp of ground turmeric.
10. You need 10 of curry leaves.
11. It's 1 of stem lemon grass.
12. You need 4 cups of coconut milk.

Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. It is served at special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with a myriad of herbs and spices cooking for a few hours until all the liquids have been completely absorbed by the meat.

Beef Rendang step by step

1. In a food processor, combine onion, garlic, ginger, chillies and water until smooth..
2. In a pot, add the mixture to steak. Add the coriander, tamarind sauce, turmeric, curry leaves and lemon grass. Add the coconut milk. Stir until well combined..
3. Bring to boil then reduce heat to medium. Simmer uncovered for 1 hour stirring occasionally..
4. Reduce heat to very low and simmer for another 30 minutes until meat is tender. Stir frequently so that it doesn’t stick to the pot or burn..
5. Once the the meat is very tender, turn off heat and remove the lemon grass..

Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice. Perhaps one of the most popular beef dishes in Malaysia, Indonesia and Singapore, traditional beef rendang is a fragrant concoction of fresh lemongrass, kaffir lime leaves, galangal, ginger and chilli cooked in coconut milk with a variety of spices and a slow-cooking cut of beef like chuck steak or shin. Occasionally, lamb or chicken may be used instead. Add the cumin, coriander and turmeric and cook for two minutes.