Rendang Daging Cincang
Rendang Daging Cincang
Get this quick and easy Indonesian minced beef dish recipe by Will Meyrick from Back to the Streets: Jakarta.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 30 minutes
  • Cooking Time 5 hours
  • Yield 4 servings
  • Minced Beef
  • 800 grams Beef wagyu rump
  • 5 tablespoons Coconut gongseng (see pantry recipe)
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 whole Nutmeg, grated
  • Salt to taste
  • Spiced Coconut Braising Liquid
  • 5 whole Coconuts for making fresh coconut milk
  • 3 litres Water
  • 1 knob Ginger, approx 5 cm, peeled and make into fine paste
  • 2 knob Galangal, approx 2 x 5 cm, peeled and make into fine paste
  • 10 cloves Garlic, peeled and make into fine paste
  • 50 grams Red curly chilli, deseeded and make into fine paste
  • 1 fresh Turmeric leaf
  • 5 fresh Lime leaves
  • 2 fresh Salam leaves [Bay Leaves]
  • 1 Lemongrass stalk, bruised
  • 10 Cardamom pods (kapulaga jawa)
  • 25 grams Shallot, sliced
  • 2 tablespoons Coconut gongseng
  • Pinch of Salt
  • Pinch of Sugar
  1. Minced Beef:
  2. Either ask your butcher to mince the beef rump for you, which is definitely the easiest way to do it, or prepare by chopping it very finely with a large, sharp knife
  3. Combine the mince with the coconut, garlic, ginger and nutmeg and pound it all together in mortar and pestle. Don’t use a food processor, as you want to create a rough, textured mix, not a smooth paste
  4. Sometimes this recipe is done by rolling this mixture into meatballs - changing it to Rendang Daging Tumbuak, which is another delicious way of trying it - but for this recipe we’re going to keep it as mince. Set it aside to let all the flavours penetrate the meat while you get into the rest of the recipe
  1. Spiced Coconut Braising Liquid
  2. Grate the whole coconuts and squeeze through a fine muslin cloth to get the first press of coconut milk
  3. Set that coconut milk aside for later use. Mix the squeezed coconut flesh with 3 litres of water then squeeze to get the second press
  4. Place the second press of coconut milk in a large pot and keeping it on a low heat, bring it to a gentle boil and simmer until it starts to thicken
  5. Add in all of the ginger, galangal, garlic and chilli pastes. Stir thoroughly while it continues to thicken and then pop in all the fresh leaves, bruised lemongrass and cardamom pods.
  6. Whilst continually stirring so that it doesn’t stick or burn on the bottom, let it cook and slowly thicken
  7. Once it’s nice and creamy, add in the first press of coconut milk you set aside earlier, along with the sliced shallots and marinated mince mixture (or meatballs, if you want to try it a different way)
  8. Let it gently simmer on a very low heat for about 4 hours, stirring and checking on it regularly so that it doesn’t burn or boil
  9. When you can see that the liquid has started to really reduce, towards the end, add in the coconut gongseng and season with a pinch of salt and sugar to taste
  10. Keep stirring until the liquid has completely evaporated and you’ve achieved a fairly and crumbly mince dish, but one which still has plenty of moisture and succulence.
  11. Serve with steamed rice

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