Rendang (spicy beef stew)
Rendang (spicy beef stew)
Savor this quick and easy spicy beef stew recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
  • Difficulty Level Easy
  • Technique Stewing
  • Preparation Time 60 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 300 grams Beef Tenderloin
  • Seasoning:
  • ½ to 1 cup Vegetable Oil
  • 4 Lime Leaves
  • 1 piece Asam Kandis (Indonesian Sour Mangosteen)
  • 500 millilitres Coconut Milk
  • 1 Turmeric Leaf
  • 3 sticks Lemongrass
  • 2 pieces Daun Salam (Indonesian Bay Leaves), roughly shredded
  • 2 Star Anise
  • 7 Candlenuts
  • 5cm Galangal
  • 3cm Ginger
  • 100 grams Chillies
  • 15 Shallots
  • 7 cloves Garlic
  • Salt
  • Black pepper
  • Sugar
  • Garnish:
  • Large Red Chillies, cut into long thin strips
  • Spring Onions, cut into long thin strips
  • Fried Shallots
  • Serundeng (Sweet Spicy Coconut Floss)
  • Steamed white rice
  1. Remove the stalk and the knobby end of the lemongrass. Slice the lemongrass into halves, peel off the outer layer to get to the tender part of the inner core
  2. Blitz the inner part of the lemongrass, candlenuts, Chillies, shallots, garlic and oil to a smooth paste.
  3. Heat up a wide pan or wok and without adding oil, sauté the paste until it is fragrant
  4. Marinate the meat with 2 tablespoons of the paste and set aside before cooking. Alternatively, place the marinated meat in the refrigerator to cool overnight if there is sufficient time
  5. Cook the remainder of the paste and add salt and sugar. Slowly add the coconut milk bit by bit so that it does not become too thick and stir continuously until it forms a sauce
  6. Add the tumeric leaf, daun salam (indonesian bay leaves), kaffir lime leaves, star anise, and the asam kandis (indonesian sour mangosteen) into the sauce. Season with black pepper, 2 pinches of salt and 2 pinches of sugar
  7. Remove the marinated beef tenderloin from the refrigerator an hour before cooking. Heat a grill pan with just a little oil. Grill the marinated tenderloin, 6 minutes each side. Rest the grilled meat for 5 minutes before seasoning with salt and black pepper
  8. Slice the beef, arrange it on a plate and cover with the finished sauce. Garnish with long thin strips of spring onions, red Chilli, fried shallots and Serundeng. Serve with cooked white rice

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