Beef Rendang

Beef Rendang is a celebrated Indonesian dish known for its rich, complex flavours and tender texture. This recipe transforms diced beef into an exotic curry, stewed slowly with a fragrant blend of coconut milk, lemongrass, and a homemade spice paste featuring ingredients like galangal, turmeric, and dried chillies. Perfect for a special occasion or a weekend feast, this dish pairs beautifully with simple sides like jasmine rice to balance its robust flavours.

INGREDIENTS

500g diced beef
2 tbsp coconut oil
400ml coconut milk
2 stalks lemongrass, bruised
6 kaffir lime leaves
1 cinnamon stick
3 star anise
1 tsp tamarind paste
2 tbsp desiccated coconut, toasted
Salt to taste

For the paste:

5 shallots, peeled
3 cloves garlic, peeled
5 dried red chillies, soaked and deseeded
2 cm piece of ginger, peeled
2 cm piece of galangal, peeled
2 cm piece of turmeric root, peeled (or 1 tsp turmeric powder)
1 tbsp coriander seeds

METHOD

Prepare the Paste: Blend the shallots, garlic, chillies, ginger, galangal, turmeric, and coriander seeds in a food processor until it forms a smooth paste.
Cook the Paste: Heat the coconut oil in a large pan over medium heat. Add the spice paste and fry for 4-5 minutes until aromatic.
Brown the Beef: Increase the heat to high, add the beef to the pan, and sear until all sides are browned.
Simmer: Add the coconut milk, lemongrass, kaffir lime leaves, cinnamon stick, star anise, and tamarind paste. Bring to a boil, then reduce the heat and simmer gently, uncovered, for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Finish with Coconut: Five minutes before the end of cooking, stir in the toasted desiccated coconut and season with salt to taste.
Serve: Remove the lemongrass, cinnamon stick, and star anise before serving.

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Diced Native Breed Beef – 500g

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Ninja Foodi Method

Cooking Beef Rendang in a Ninja Foodi is a great way to simplify the process and cut down on cooking time while still achieving great results. Here’s how to adapt the Beef Rendang recipe for your Ninja Foodi Max:

Sauté: Set your Ninja Foodi to 'Sauté' mode. Once hot, add the coconut oil and the prepared spice paste. Cook, stirring frequently, for about 5 minutes until it becomes fragrant.
Brown the Beef: Add the diced beef to the pot. Sear the beef with the paste until all sides are browned.
Add Liquids and Spices: To the pot, add the coconut milk, lemongrass, kaffir lime leaves, cinnamon stick, star anise, and tamarind paste. Stir well to combine.
Pressure Cook: Seal the lid of the Ninja Foodi and set it to 'Pressure Cook' mode. Set the timer for 30 minutes at high pressure. This will cook the beef thoroughly and infuse it with the flavours of the spices and herbs.
Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
Reduce the Sauce: Remove the lid and switch back to 'Sauté' mode. Simmer the curry, uncovered, to reduce and thicken the sauce if necessary. Stir in the toasted desiccated coconut and season with salt to taste.

Sides

Rice Varieties

Coconut Rice: Adds a slight sweetness and creamy texture that pairs beautifully with the spices in Rendang.
Jasmine Rice: Its subtle fragrance and light texture provide a neutral base that lets the curry shine.

2. Breads

Roti Canai: This flaky Malaysian flatbread is ideal for scooping up the thick curry.
Naan Bread: Soft and slightly chewy, naan is great for absorbing the rich flavours of the sauce.

3. Vegetable Dishes

Acar (Pickled Vegetables): Offers a crunchy, tangy contrast to the rich and creamy curry.
Sautéed Greens: Simple greens like spinach or kangkung (water spinach) sautéed with garlic provide a fresh, light side.

4. Salads

Cucumber Salad: A simple cucumber salad with a vinegar dressing can cleanse the palate and refresh between bites of the spicy and rich curry.
Green Mango Salad: Brings a tart and sweet element that pairs well with the deep flavours of the Rendang.

5. Condiments

Sambal: This chilli-based condiment adds an extra kick for those who enjoy a bit more heat.
Fried Shallots: Offering a crispy texture and a hint of sweetness, they are perfect for garnishing the dish.

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Grid Iron Gourmet

Preparation Time: Prep Work: Approximately 20 minutes to prepare the spice paste and chop the vegetables.

Cooking Time: About 3 hours of simmering on low heat until the beef is tender and the sauce has thickened.

Hot Tips

Be patient with the simmering process; the longer and slower the cook, the more tender the beef and the more intensified the flavours.
Stir occasionally to prevent sticking and to ensure even reduction of the sauce.

Pairings

Red Wine

Syrah/Shiraz: These wines are known for their bold flavours and a peppery profile, which can stand up to the robust spices in Rendang.
Zinfandel: Offers a balance of fruit and spice that mirrors the complexity of the dish without overwhelming it.

2. White Wine

Riesling: A dry or off-dry Riesling works well as its crisp acidity and fruity notes provide a refreshing counterbalance to the richness of the curry.
Gewürztraminer: With its aromatic profile and slight sweetness, it pairs nicely with the spices and heat of the Rendang.

3. Beer

India Pale Ale (IPA): The hoppy bitterness of an IPA can cut through the richness of the dish while complementing its spice level.
Saison: This farmhouse-style ale offers a balance of spice and fruity notes with enough crispness to refresh the palate.

4. Cider

Dry Cider: Offers a crisp and refreshing palate cleanser between bites, contrasting well with the heavy and complex flavours of the curry.

5. Non-Alcoholic Options

Ginger Beer: The spiciness of ginger beer matches well with the heat of the Rendang, providing a refreshing and slightly fiery complement.
Tamarind Juice: Its sweet and tangy profile will enhance the flavours in the Rendang, especially the tamarind component of the curry.

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