"Traditional Indonesian dish often served with coconut rice and can be found at large events such as weddings, graduations, and other ceremonies."Serves 6 | Prep Time 1 hour | Cook Time 105 minutes
Why I Love This Recipe
Origins of Rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia. This dish is known to have enriched flavors once it has been cook and left overnight. Take the dish from the fridge and let it reach room temperature. With the stove set on low- add little bits of oil as needed. The slow simmering of the dish will bring out all of the natural flavors from the added ingredients. This dish can last and maintain its flavor up to 10 days!
Submitted by: "Cathline Yahya"
Ingredients You'll Need
1 1/2 lbs. boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk, coconut cream
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons toasted coconut
1 tablespoon sugar or palm sugar to taste
salt to taste
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded
1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
3. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
4. To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.