Indonesian Beef Rendang

Indonesian Beef Rendang

Made With Our Indonesian Rendang -
2 SERVES
SERVES 2-3
prep
2 MINS PREP
20 MINS COOK
50 MINS COOK
This is a really easy version of a beef Rendang but the layers of flavours in the sauce ensures the results are delicious, warming and moreish.
Anjum Signature

Tailored to Taste
Indonesian Rendang is a thing of beauty. It is slowly cooked beef in a well-caramelised spiced and roasted coconut sauce. It is normally a dish eaten on a special occasion, as it takes a while to cook right, but with the sauce already done, you just need to make sure the beef is meltingly soft and the sauce has reduced to a coating consistency before serving. Serve with rice and some vegetables on the side.
Ingredients
  • 1 pack of The Spice Tailor Indonesian Rendang Curry
  • 1 tbs. of vegetable oil
  • 400g of diced braising steak
Method
  1. Heat oil in non-stick pan and brown the meat.
  2. Add the herbs and spices from the pouch and stir for 30s in the oil in the pan.
  3. Add the base sauce from the smaller pouch and coconut milk from the larger pouch. Stir well and sauté the meat in the sauce for 2-3 minutes.
  4. Add 150ml of water and bring to a boil. Then simmer, stirring occasionally, for 40-45 minutes until the meat is really tender and the sauce coats the meat. You will need to add a little more water during the cooking time when the pan starts to look dry.
  5. Season to taste and serve.
Tailored to Taste
Indonesian Rendang is a thing of beauty. It is slowly cooked beef in a well-caramelised spiced and roasted coconut sauce. It is normally a dish eaten on a special occasion, as it takes a while to cook right, but with the sauce already done, you just need to make sure the beef is meltingly soft and the sauce has reduced to a coating consistency before serving. Serve with rice and some vegetables on the side.
  • 1 pack of The Spice Tailor Indonesian Rendang Curry
  • 1 tbs. of vegetable oil
  • 400g of diced braising steak
  1. Heat oil in non-stick pan and brown the meat.
  2. Add the herbs and spices from the pouch and stir for 30s in the oil in the pan.
  3. Add the base sauce from the smaller pouch and coconut milk from the larger pouch. Stir well and sauté the meat in the sauce for 2-3 minutes.
  4. Add 150ml of water and bring to a boil. Then simmer, stirring occasionally, for 40-45 minutes until the meat is really tender and the sauce coats the meat. You will need to add a little more water during the cooking time when the pan starts to look dry.
  5. Season to taste and serve.
MADE WITH OUR DELICIOUS
Indonesian Rendang

Indonesian food draws on influences from Indian and Chinese immigrants, merchants and passers-by. The popular Indonesian Rendang curry originates from the island of Sumatra. Here, the local Minangkabau people prepare it with much love and care for important festive occasions such as weddings and traditional ceremonies.

With ingredients such as cloves, cinnamon, cardamom, turmeric leaf, garlic, tamarind, onion and ginger, the Indian influences shine through in this festive curry. All these delicious spices, however, play second fiddle to the main flavours of roasted shallots and toasted coconut. The whole thing is lifted with aromatic lemongrass.

Whilst a traditional Rendang dish is a slow-cooked beef dish that is cooked and caramelized for hours in this spiced sauce until both marry together in a deeply flavourful caramelized dish, our Rendang is more sauce-like so the flavours can also work for other ingredients without the need for prolonged caramelizing. For that traditional Rendang, see the recipe below.

£3.15
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113p per 100g
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