Indonesian
Beef Randang (Rendeng)
This Beef Rendang is a Maranao style version on the Indonesian 'Beef Randang' spicy meat dish originating from Minangkabau region in West Sumatra Indonesia.
- Time
- 1 hr 30 mins
- Serves
- 6
- Steps
- 7
- Ingredients
- 14
Method
- 01
Tenderized beef cubes then set aside.
- 02
In a casserole, saute finely chopped and crushed garlic, onions, ginger, and chillies in butter (you may opt to blenderized the spices prior to saute, if not better crushed it using mortar and pestle)
- 03
Once the spices look cooked, add then the tenderized beef, oyster sauce, turmeric powder, salt, and pepper. Mix then simmer for 3-5minutes in low to medium fire.
- 04
Dissolve coconut gata mix powder and curry powder in hot water then add to the mixture in the casserole.
- 05
Add sugar and bell peppers.
- 06
Cook slowly until the mixture reduces and turns brown and the oil separates.
- 07
Garnish with spring onion. Best serve with rice.
Cooking Tips
- Keep the heat low and give it the full time. Rendang is finished when the sauce has cooked down and the oil separates out, not when the beef is merely tender.
- Stir regularly in the last half hour - the coconut solids catch and burn quickly once the liquid goes.
Ingredient Substitutions
- Beef chuck or shank both work; avoid lean cuts, which dry out over the long cook.
- Galangal can be replaced with extra ginger, though the flavour is sharper and less piney.
What to Serve With It
- Serve with plain steamed rice and something sharp alongside, such as sliced cucumber.
Storage and Reheating
- Genuinely better on day two. Keeps 4 days in the fridge.
- Freezes very well for up to 3 months.
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