Beef Rendang Recipe - Villa Tokay
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Beef Rendang Recipe

INGREDIENTS:

Beef Terderloin 1.000GR

Masoy Stick 5GR

Coconut Cream 200ML

Cloves 1GR

Red Chilli 200GR

Annise Seed 2GR

Shallot 100GR

Annse Star 2GR

Garlic 50GR

Nutmeg 2GR

Candle Nut 20GR

Palm Sugar 50GR

Turmeric 5GR

Salt 10GR

Galangal 50GR

White Pepper 5GR

Ginger 50GR

Sugar 10GR

Lemon Grass 2PCS

Totolle Powder 10GR

Salam / Bay leave 2PCS

Kaffir Lime Leave 4PCS

Turmeric Leave 2PCS

Cumin Seed 2GR

Caraway Seed 2GR

Black Pepper Corn 2GR

Cardamon Pod 2GR

Local Cardamon 2GR

Corriander Seed 10GR

Cinnamoon Stick 2GR

BEEF RENDANG HISTORY :

  • Minangkabau Roots: Rendang is believed to have originated with the Minangkabau ethnic group in West Sumatra.

 

  • The Name: The name “rendang” comes from the Indonesian or Minangkabau word merandang or randang, which means “slowly”, referring to the long, patient cooking process until the liquid evaporates, and the meat is coated in a thick, rich, caramelized spice paste.

 

Cultural Significance and Spread

  • Food for Endurance: Traditionally, Rendang was not designed for quick indulgence but for endurance and longevity. The slow cooking, combined with coconut milk and a blend of aromatic spices like turmeric, ginger, galangal, and chili, acts as a natural preservative.

 

  • The Merantau Culture: This long shelf life made Rendang the perfect travel food for the Minangkabau people’s Merantau culture (the tradition of young men leaving their hometowns to seek experience and fortune elsewhere). They packed Rendang for their long journeys, such as voyages to the Strait of Malacca and Singapore, which could take a month or more. This facilitated its spread across Southeast Asia.

 

  • Festive and Ceremonial Meal: Rendang is traditionally associated with festive occasions and ceremonial meals like weddings, Hari Raya (Eid al-Fitr and Eid al-Adha), and harvest festivals, symbolizing kinship, respect, and sustenance.

 

  • Philosophical Meaning: In Minangkabau culture, the main ingredients of rendang are often seen as embodying philosophical values:
    • Meat (main ingredient) symbolizes the elders/leaders (Niniak Mamak).
    • Coconut milk symbolizes wisdom/intellectuals (Cadiak Pandai).
    • Chili symbolizes courage (Bundo Kanduang/mother figure).
    • Spices (the blend) symbolize the whole Minangkabau community.

 

BEEF RENDANG COOKING METHODS :

Beef Rendang is a rich, slow-cooked Indonesian dry curry known for its tender meat and intense aromatic flavors.

Phase 1: Preparation (The Ingredients)

  1. Prepare the Beef: Cut about 1 kg (2 lbs) of slow-cooking beef cuts (like chuck steak or short ribs) into large 4-5 cm (about 2-inch) cubes. Avoid cutting them too small, as they will shrink and might fall apart during the long cooking process.
  2. Make the Spice Paste (Bumbu): This is the heart of the dish.
    • Gather all the fresh spices (shallots, garlic, chilies, ginger, galangal, turmeric) and blend them using a food processor or blender until you get a smooth, thick paste.
    • Some recipes also require toasting whole dry spices (like coriander, cumin, fennel, nutmeg) before grinding them and mixing them into the paste.
  3. Prepare Aromatics: Bruise the lemongrass stalks and tear the kaffir lime leaves (and turmeric leaves, if using) to release their aroma.
  4. Make Kerisik (Toasted Coconut Paste – Optional but Recommended): Toast grated/desiccated coconut in a dry pan over low heat, stirring continuously until it turns golden brown. Grind the toasted coconut to a paste. This adds a rich nutty flavor and thickens the rendang.

Phase 2: Cooking (Slow and Steady)

  1. Sauté the Paste: Heat cooking oil in a large, heavy-based pot or wok over medium heat. Add the spice paste and cook it, stirring frequently, for about 5-10 minutes until it darkens and becomes very fragrant, and the oil starts to separate.
  2. Add Whole Spices and Aromatics: Stir in the whole spices (cinnamon stick, star anise, cloves, cardamom) and the prepared aromatics (bruised lemongrass, kaffir lime leaves, etc.). Sauté for another minute until everything is fragrant.
  3. Brown the Beef: Add the beef pieces to the pot. Stir and cook for a few minutes until the beef is lightly browned and coated well with the spice paste.
  4. Introduce Liquids and Seasoning: Pour in the thick coconut milk (or coconut cream). Add water (if needed), tamarind paste, salt, and palm sugar (or brown sugar).
  5. Initial Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to very low (the lowest setting possible). The rendang should be simmering gently, not rapidly boiling.
  6. The Slow Cook: Let it simmer, uncovered or loosely covered, for the next 1-2 hours. Stir occasionally (every 15-20 minutes initially) to prevent the bottom from sticking or burning. The sauce will gradually reduce and thicken, and the beef will start to become tender.

Phase 3: Reduction and Finish

  1. Add Kerisik: After the first few hours, when the sauce has significantly reduced and thickened, stir in the kerisik (toasted coconut paste).
  2. Final Reduction (The ‘Rendang’ Stage): This is the crucial stage where patience is key. Continue to simmer on low heat, but now you must stir more frequently (every 5-10 minutes) as the liquid reduces further and the mixture becomes thick.
  3. Achieving Tenderness: Continue cooking until the liquid is almost completely absorbed, leaving a dark, rich, oily coating of spices clinging to the incredibly tender beef. This final reduction can take another 1 to 2 hours, making the total cooking time around 3 to 4 hours (or more).
  4. Taste and Adjust: Taste the rendang and adjust the seasoning with more salt or sugar if necessary. The beef should be falling apart, and the color should be dark brown.

Phase 4: Serving

Serve: Serve the Beef Rendang hot, traditionally with steamed white rice, ketupat (rice dumplings), or compressed rice (lontong).