This is a accurate beef rendang recipe I learned to make in Indonesia! Spicy, rich and flossy Malaysian/Indonesian beef stew fabricated with beefiness, spices and coconut milk.

If you've ever wandered the aisles of a Southeast Asian night market, where purveyors of spice and seasonings reign and foodies are welcome to run wild, you've likely been entranced past the symphony of it all. Truly, the spectacle of colors and sounds is a mesmerizing display of the many cultures that came together to grade mod life in the region. And at the eye of this extravaganza isthe food. Nutrient is the go-to dearest language in these streets.

We're transporting ourselves to these flavorful aisles of thepasar malam – or, really, the spice aisles of our favorite supermarket – to collect the ingredients for traditional beef rendang. This is Malaysia'south reply to comfort food, perfect for Dominicus suppers, like pot roast, but with much more than spice. Think coriander, ginger, nutmeg, turmeric, cumin, garlic, lemongrass and on and on. This dish brings the rut and warms the soul, beautifully cooled and complemented past Chef Jon Ashton'south coconut cilantro rice.

What is Rendang?

Rendang is a rich and tender coconut beef stew which is extremely flavorful and beef rendang is the most popular rendang, there are variations such as craven rendang and lamb rendang.

Information technology's probably the most famous beef recipe in Malaysia, Republic of indonesia, and Singapore.

Origins of Rendang

Beef rendang is of Indonesian origin, a delicious batter from theMinangkabau,Sumatraethnic grouping of Indonesia.

Information technology's ofttimes served at ceremonial occasions such every bit weddings and to honor guests.

What cut of beef for rendang?

Inexpensive cuts, such every bit chuck or stewing meat. The beefiness will become tender every bit it gently simmers in the sauce for a couple hours.

I cut the pieces into 1 i/2 inches, afterwards the slow cooking, each piece of beef is tender with the aromatic and coated with rendang curry paste.

Get the Recipe: Beef Rendang with Coconut Cilantro Rice

Transport yourself to the flavorful aisles of thepasar malam – or, actually, the spice aisles of our favorite supermarket – to collect the ingredients for traditional beef rendang. This is Malaysia's answer to comfort food, perfect for Lord's day suppers, like pot roast, but with much more spice.

  • 2 lemongrass stalks, dry outer leaves removed, roughly chopped
  • iii medium-sized red onions, quartered
  • vi garlic cloves, peeled
  • 3 i/ii ounces fresh root ginger, peeled and roughly chopped
  • 3 red chilies, roughly chopped (feel costless to remove ribs and seeds)
  • 3 tablespoons olive oil
  • 1/4 teaspoon basis nutmeg
  • ane tablespoon basis cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon basis turmeric
  • 3 pounds boneless beef chuck, cutting into 2″ pieces
  • 14 ounce can kokosnoot milk
  • 2 3/iv cups chicken stock
  • iv fresh Markrut (Kaffir) Lime leaves, or two 3-inch strips each of lemon zest and lime zest
  • one cinnamon stick
  • 2 tablespoons calorie-free brown sugar
  • ane lime, juiced
  • 2 tablespoons nighttime soy sauce
  • Common salt and pepper, to gustation

Garnish

  • one/4 cup dried kokosnoot flakes, toasted
  • one/3 cup unsalted dry out-roasted peanuts, finely chopped

Coconut Cilantro Rice

  • xiv ounce can light coconut milk
  • 1 three/4 cups chicken stock
  • two teaspoons kosher salt, or to taste
  • ½ teaspoon ground ginger
  • 1 bay leaf
  • 2 tablespoons coconut oil
  • 3 ¼ inch coin sized slices of fresh ginger
  • 1 garlic clove
  • 2 cups basmati rice, rinsed clean
  • 2 tablespoons chopped cilantro
  • one/four cup chopped almonds

  • Place all the Spice Paste ingredients in a food processor and pulse until everything is composite to a fine paste. You may have to remove lid and scrape down the basin a couple of times.

  • Oestrus a Dutch oven to medium high and add the spice paste. Fry and gently stir for 3 – 4 minutes.

  • Add the boneless beef chuck to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat starts to change color. Add the coconut milk and craven stock into the Dutch oven. Add together the lime leaves, cinnamon stick, brown sugar, lime juice, soy sauce, and salt and pepper. Bring to a simmer.

  • Gently simmer uncovered for about two ½-3 hours, or until the meat is meltingly tender and the sauce is thickened (it will have a nice gloss to it). Fish out the lime leaves and cinnamon stick. Accept a taste and season with salt and pepper (if needed).

  • Garnish with coconut flakes and chopped peanuts.

Kokosnoot Cilantro Rice

  • Oestrus oven to 425 F.

  • Place coconut milk, craven stock, bay foliage, and footing ginger in a saucepan and bring it to a simmer.

  • While the coconut milk is heating upwardly, heat a dutch oven to medium-high. Add together the coconut oil. When the oil shimmers, add the fresh ginger, garlic clove and cook for 1 minute more, or until the garlic clove browns. Add together the rice to the dutch oven and stir to coat the grains of rice. At present add the warmed kokosnoot milk. Cover the dish tightly with aluminum foil, place the lid on tiptop and place in the oven for 25 minutes.

  • Remove the dish from the oven and allow it to sit on the stove top for another five to 10 minutes. Fish out the sliced ginger, garlic clove and bay leafage. Have a taste of the rice, and feel free to add more salt and pepper. Once seasoned, gently fluff the rice with a fork.

  • When gear up to serve, top with chopped cilantro and toasted almonds.