Friday, April 15, 2016

Indonesian Beef Rendang Curry


Indonesian Beef Rendang is a slow cooked beef dish that is full of exotic spices, bright lemongrass, and creamy coconut milk.   

I love experimenting in the kitchen with dishes from around the world.  Today I tried out something popular in Indonesia that they call Rendang.   My version of Rendang may not be considered truly authentic since I didn't have all the Indonesian ingredients that maybe used in Indonesia.  I used the spices and ingredients that I always have on hand and use when I cook a curry or stir fry.  I feel like Rendang is the delicious combination of those two worlds.

I served my Beef Rendang over a bed of rice and I added some fresh onions and chilies for some extra crunch and heat.  So if you have some of these ingredients in your kitchen, try out some Rendang today.

Indonesian Beef Rendang Curry
Recipe by Ramona from Kitchen Simmer

1 1/2 pounds boneless chuck beef cut into large cubes
1 large onion chopped
2 jalapeno peppers sliced
1 1/2 tsp roasted fennel seeds
2 tsp roasted coriander seeds
2 tsp roasted cumin seeds
1 (2 inch) cinnamon stick
2-3 cloves
2-3 cardamom pods
1 star anise
1-2 pandan leaves
12-15 curry leaves
1 stalk lemongrass (cleaned)
1 Tbs fresh grated ginger
1 Tbs fresh grated or minced garlic
1-2 Tbs soy sauce
4-5 Tbs fish sauce
1 can (15oz) diced tomatoes
1 cup shredded (unsweetened) desiccated coconut
1 Tbs red chili powder (or to taste)
1-2 tbs brown sugar (to taste)
2-3 Tbs sambal oelek
1 tsp turmeric powder 
2-3 stalks celery sliced
1 1/2 cups water
1-2 cups coconut milk

Step 1:  In a dry pan, roast the fennel seeds, cumin seeds and and coriander seeds until fragrant on medium low heat.  Careful not to burn seeds, if they burn, start over again.  Grind seeds into powder using a mortar and pestle or spice grinder.  Set aside until later.

Step 2: In a large heavy bottomed pot (like a dutch oven) heat 2-3 Tbs canola oil on medium high heat.  Then add the onion, jalapeno peppers, curry leaves, pandan leaves, cloves, star anise, cardamom pods and cinnamon stick. Saute for 2 minutes with a little salt.   Then add the grated ginger and garlic and saute for another minute.

Step 3:  Next add the cubed beef to pot and saute for 2-3 minutes.  Then add the toasted and ground spices from earlier, turmeric powder and sambal oelek.   Saute for 2 minutes.

Step 4: Next add the can of diced tomatoes, red chili powder, soy sauce, fish sauce, brown sugar, sliced celery and 1 1/2 cups of water.  Lower heat to medium and place a cover on pot.  Cook for 90 minutes.  Stir every 30 minutes and add 1/2 cup water as needed so the curry does looks dry.  

Step 5: Finally add the desiccated coconut and the coconut milk. Note: start with 1 cup coconut milk, adjust to two cups if desired.  Cook on low heat for 20 minutes.  Taste for salt and seasoning.  Adjust as needed.  Serve over rice.  Enjoy.


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