Rendang sapi

Name: Rendang sapi
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Asian, Indian
Ingredients: • 1 kg beef; • 8 cloves garlic; • 6 shallots; • 1 teaspoon coriander seeds; • 4 kemiri nuts; • 3 chili (throw away the seeds); • 2 lemon grass; • 5 lemon leaf; • 4 bay leafs; • 3 cm ginger; • 1 galanga; 3 star anise; • 2 teaspoon beef stock powder; • 1 teaspoon cumin powder; 2 spoons turmeric; • 1 spoon of nutmeg grounded; Salt; • 1/2 teaspoon white pepper powder; • 2 cm cinnamon; • 1 teaspoon brown sugar; • 750 ml coconut milk

7 steps

Prep:30minCook:2h

When I was a kid I loved Rendang so much that I asked my grandma to make it for me every week. And the smell of the aroma of the rendang flying across the house it really watered my mouth. And still do, but now that I live on my own I make it myself and it always brings me back to my childhood memories. Now I can share it with you guys and trust me… It’s worth all the time and cooking!

Updated at: Thu, 17 Aug 2023 10:38:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories855.7 kcal (43%)

Total Fat61.5 g (88%)

Carbs30.5 g (12%)

Sugars12 g (13%)

Protein57.6 g (115%)

Sodium1123.6 mg (56%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

First of all, we cut our beef to small pieces (how you like it, be careful: the bigger the pieces, the longer it takes to be soften)

Step 2

Cut the shallots and garlic. Put it in the chopping machine together with the other spices

Food ProcessorMix

garlic8 cloves

shallots6

coriander seeds1 teaspoon

kemiri nuts4

chili3

Step 3

Take your wok or slow cooker. Fry the paste together with the other ingredients untill the aroma comes out and the paste’s getting oily.

Slow CookerMedium

Wok

lemon grass2

lemon leaf5

bay leafs4

ginger3 cm

galanga1

star anise3

Step 4

Add your beef pieces into your Rendang paste and stir them well

beef1kg

Step 5

Add your other spices and stir them very well. When it’s cooked well add your coconut milk and let them cook until 1h-2h (depending on your utensil wok or slow cooker)

beef stock powder2 teaspoon

cumin powder1 teaspoon

turmeric2 spoons

nutmeg1 spoon

salt

white pepper powder½ teaspoon

cinnamon2 cm

brown sugar1 teaspoon

coconut milk750ml

Step 6

Taste every 30 minutes. Add extra spices when needed

Step 7

When the Rendang is done, you will see it on the structure of the meet. The Rendang is oily and the sauce has been withdrawn into the meat. You should not have a lot of sauce. It has to be caramelised.