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Indonesia - Beef Rendang Recipe

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This recipe for Indonesia - Beef Rendang, by , is from San Diego Diplomacy Council Around The World Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Visna Vulovik, Wahid Foundation, Jakarta, Indonesia


12 dried chilies, rehydrated in boiling water, or 12 large fresh
1 small onion, finely chopped
5 cloves garlic, minced
3 lemongrass stalks, inner white part only, sliced
1 tbsp fresh galangal or ginger, finely chopped
1 tbsp fresh ginger, minced
2 tbsp oil (vegetable, canola or peanut oil)
2 lb/1 kg chuck steak, or other slow cooking beef, cut into 1.6"/4cm cubes
1 tbsp oil (vegetable, peanut, canola)
1 cinnamon stick
tsp clove powder
3 star anise
tsp cardamon powder
1 lemongrass stick, bottom half of the stick only and smashed
14 oz coconut milk/400ml (1 standard can)
2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed
4 large kaffir lime leaves (or 6 small) , very finely sliced
⅓ cup desiccated coconut (finely shredded coconut)
1 tbsp brown sugar or grated palm sugar
1 tsp salt

Place Spice Paste ingredients in a small food processor and blend until fine. (NOTE: If using dried chili and your food processor is not that powerful, chop the chili first.) Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef. Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens. Add remaining Curry ingredients and beef. Stir to combine. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. Cover the pot and leave to simmer for 1-1/4 hours. Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If falling apart already, remove the beef from the pot before proceeding.Turn up heat to medium and cook to reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or coconut rice. *Recipe adapted from:

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3-1/2 hours total
Personal Notes:
Personal Notes:
(Visna visited San Diego in 2018) "My favourite and many tourists from around the world who visit our country taste this food." The secret to the recipe is the slow cooking which caramelizes and infuses the spices into the beef. Rendang is signature dish of the Minangkabau (West Sumatra) culture and is traditionally served at ceremonial occasions to honor guests during festive events; such as wedding feasts and Eid al-Fitr.




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