Rendang is an Indonesian dish. It can take up to three days to have the perfect Rendang, however this is including self made Veal Stock (see my veal stock recipe on this website). I usually prepare the veal stock on Wednesday, cook the Rendang on Thursday and eat the rendang on Saturday. The flavours are the best when the dish draws one day. I use low fat simmer beef, but you can also use more fat simmer beef.
- 2-3 onions
- 1/2 bulb of garlic
- 2 table spoons trassi
- 3 kemir nuts roasted and chopped
- Coriander, I prefer seeds, but dried leaves are ok as well.
- Turmeric about 1.5 table spoon
- 1.5 table spoon tamarind pasta
- cumin, about 1.5 table spoons
- lemon grass 4 pieces broken
- fresh chopped laos about 3 cm
- fresh chopped ginger about 4 cm.
- 10 kaffir lime leaves
- 1 tan of coconut milk / cream (400 grams). If you use milk this is lower fat.
- dried coconut between 30-75 grans depending on your preference
- 2 leaves of salam
- 400 grams home made veal stock. If you buy veal stock use more and reduce it till 400 grams
- 1.5 kgs simmer beef (low fat)
Stew the onion, the garlic and the trassi until they are glassy. Add all other ingredients except the meat and cook it for 1 hour.
Cut the beef and fry it and add to the ‘sauce’. The sauce has to cook again and then reduce the heat till it boils a bit. Leave this boiling / non-boiling for at least 4 hours. The longer its boils the softer the meat is, the harder it boils the less sauce you get. So be careful. I always close the lid of the pan till the last hour and then leave it softly boiling without lid till the sauce is reduced,
Leave the Rendang at least one night and then heat it again and serve with rice and shrimp crackers.