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The Best Beef Rendang Recipe Ever!

The best beef Rendang ever - From Bawah Reserve, Indonesia

Apart from its spectacular beaches and verdant forests, the siren call of Indonesia’s fantastic food heritage is another major attraction for holidaymakers. Redolent with fragrant herbs and spices such as ginger, lemongrass, galangal, chilli, garlic, and turmeric, many of its local dishes become
firm favourites of global travellers – and are just one of the many reasons they keep returning to these beautiful islands.

chef_teaching_cutting_red_chilli_fresh_ingredients_prepared_pestle_mortar_on_table_cooking_class

The most iconic dishes of Indonesia include nasi goreng (fried rice), kalio curry and beef Rendang
– all featuring quintessential Indonesian ingredients, but each with its own distinct flavour profile.

IMG_6820

We serve all three of these tasty dishes at Bawah Reserve and our chefs kindly agreed to share the secrets of how they prepare our most popular dishes, so you can recreate the tastes of Indonesia in the comfort of your own home.

beef_rendang_and_spices_curry_on_mortar_served_with_white_rice_treetops (1)

So, here’s their recipe for what may be the most beloved Indonesian dish of all – beef Rendang.
Known to locals as rendang daging, this explosively flavourful chart-topper is a rich stew of beef
simmered with spices in creamy coconut milk until tender and succulent. Thought to have
originated in Sumatra, it is today rightly famous throughout Indonesia, Malaysia and Singapore.
Beef is traditionally used, but you can substitute lamb or chicken if you like. Once tasted, never
forgotten!

copper_fork_on_top_of_beef_rendang_with_sliced_chillies_treetops


Beef Rendang Recipe

Serves four

Ingredients
2 tablespoons oil
 500 grams of cubed beef, preferably tenderloin
 2 salam (bay) leaves
 3 lime leaves
 3 stalks lemongrass, smashed with the back of a knife and cut into half
 2 cups unsweetened coconut milk
 1 cup water
 Salt and pepper to taste
 Deep-fried shallots and toasted coconut flakes to garnish
 Steamed rice for serving

Bumbu paste (can be made ahead)
 8-10 shallots, peeled and chopped
 6 cloves garlic, peeled and chopped
 5 long red chillies, seeded and chopped
 4 small chillies, seeded and chopped (or more for extra spiciness)
 5cm (about 2 tbsp) each of galangal, turmeric, and ginger, peeled and chopped
 1 tbsp coriander seeds
 5 candlenuts (can substitute hazelnut or macadamia)
 1 tsp white peppercorns
 1 pinch freshly grated nutmeg
 2 cloves
 1 tsp belacan (shrimp paste)
 
Method

1. Blend the bumbu paste ingredients in a mortar and pestle, or in a food processor. A traditional
paste would be roughly blended, but if you prefer it smooth you can add a little water or coconut
oil. Set aside for at least an hour.
2. Heat the oil in a heavy stockpot. Add the bumbu paste and fry gently over low heat for two
minutes until fragrant.
3. Stir in the beef cubes, lemongrass, and salam leaves until well coated with the paste.
4. Add the coconut milk and water and bring to a simmer over low heat, stirring frequently.
5. Cover with a lid and allow to simmer for one to two hours, until the meat is tender and the
liquid has reduced to a thick sauce.
6. Remove the leaves and the lemongrass, and season with salt and pepper to taste.
7. Garnish with fried shallots and toasted coconut flakes, and serve with steamed rice.
 


Remember, Indonesian food is all about the mighty sambal – a chilli-based condiment that graces every Indonesian meal. Here are the recipes for our favourite 3 Sambals.

 

sambal


Have fun in the kitchen! – and please do share photos of your creations with us on Instagram @bawahreserve

SEE MORE BAWAH RECIPES

 

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