Dry beef rendang
Indonesian beef rendang slowly cooked with coconut milk, spices, and aromatic herbs until the liquid reduces and the meat is tender and dark.
This version follows the dry style of rendang: the beef simmers slowly with coconut milk and an aromatic paste until very little liquid remains. Kalio is a wetter variation cooked for less time; this recipe focuses on dry rendang.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the aromatic paste
Blend the red chilies, red bell pepper, shallots, ginger, galangal, and two lemongrass stalks with the water to make a paste. If needed, scrape down the sides of the blender and blend again.
Ready to continue when: The mixture is evenly blended, with no large pieces visible.
- 02
Cook the paste and spices
Heat the vegetable oil in a large pot. Add the aromatic paste and cook, stirring, until its liquid has evaporated. Add the cloves, star anise, and cinnamon sticks, and stir to distribute them.
Ready to continue when: The paste has no visible liquid and gives off a strong aroma; the whole spices are distributed through it.
- 03
Slow-cook the beef
Add the beef and stir to coat it with the paste. Add the coconut milk, kaffir lime leaves, the remaining two bruised lemongrass stalks, palm sugar, tamarind paste, and salt. Mix, bring to a gentle simmer, and cook over low heat. Stir occasionally at first and frequently as the liquid reduces, until the beef is tender and very little liquid remains.
Ready to continue when: The beef is tender and the mixture has reduced almost completely, with a dark color and no abundant liquid sauce.
150 min - 04
Toast the coconut and finish
While the stew cooks, toast the grated coconut in a separate pan. Once it has taken on a toasted color, add it to the pot and stir it in before serving.
Ready to continue when: The coconut is toasted but not burned, and it is mixed into the stew.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Comprobando su navegador doi.org/10.31428/10317/3741
- Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
- Carne cocinada en nevera: cuánto dura y cómo guardarla www.elmercadodeorigen.com/cuanto-dura-carne-cocinada-nevera-conservacion-segura/
- Real Decreto 1021/2022, de 13 de diciembre, por el que ... www.boe.es/buscar/pdf/2022/BOE-A-2022-21681-consolidado.pdf
- Rendang de ternera (Curry) – Kwan Homsai www.kwanhomsai.com/rendang-de-ternera/
- Rendang de indonesia ( ternera guisada en leche de coco) - - Receta - Canal Cocina canalcocina.es/receta/rendang-de-indonesia-ternera-guisada-en-leche-de-coco
- Receta indonesia de Rendang okdiario.com/recetas/receta-indonesia-rendang-12901318
- Rendang - Receta Auténtica de Indonesia | 196 flavors www.196flavors.com/es/indonesia-rendang/?srsltid=AU7gw4XLkusbL41Ytzq3e_oJCg1S_GHx9962V6XvWgQ…
- Rendang de ternera, el orgullo gastronómico nacido en Sumatra - GEO GASTRONÓMICA geogastronomica.com/rendang-de-ternera-el-orgullo-gastronomico-nacido-en-sumatra/
- Rendang Indonesio: Receta Pro del Curry Seco de Ternera | Blog AI Chef Pro aichef.pro/blog/rendang-indonesio-receta-curry-ternera
- EFSA investiga la seguridad de alargar el tiempo de almacenamiento de la carne para producir carne picada | Higiene Ambiental higieneambiental.com/higiene-alimentaria/efsa-investiga-la-seguridad-de-alargar-el-tiempo-de…
- Refrigeración de Carne ? • Bernad Refrigeración www.josebernad.com/como-conservar-carnes/
State: Published after documentary validation; no “Tested” label is shown.