| Prep: 30 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 45g | 30g | 20g |
| sugars | fibre | protein | salt |
| 15g | 10g | 25g | 1.5g |
As a Montana native, I’ve come to appreciate the blend of flavors native to my region, sprinkling Bison burgers and venison steaks with my own blend of spices. Although my influences are deeply rooted in the American West, the recipe I’m sharing today takes a culinary journey eastwards. Meet the Indonesian Beef Rendang with Indonesian Bay Leaf, an assertively spiced, coconut-rich beef stew that is proof of how diverse and intriguing international cuisine can be.
The Magic of Rendang
You may be wondering what drew me to the Indonesian Beef Rendang with Indonesian Bay Leaf in the first place. There’s a whole world of dishes out there that could fit perfectly alongside the bison burgers and venison steaks of my home. Rendang is a slow-cooked stew, traditionally made by the Minangkabau people of Indonesia, and it’s won over the hearts of food lovers worldwide. Its depth of flavor is achieved by simmering beef in coconut milk and a mix of lemongrass, galangal, garlic, turmeric, ginger and chilies until the liquid has evaporated. It takes a bit of patience, but trust me, it’s worth every second. In fact, CNN International once named it the best food in the world.
A Healthy Dose of Indonesia
Aside from the incredible taste, the Indonesian Beef Rendang brings to the table a host of health benefits, making it an incredibly nutritious dish. The beef is a great source of protein, while the ginger, garlic, and turmeric come with anti-inflammatory properties. Meanwhile, the coconut milk adds a dose of healthy fats. The Healthline reports coconut milk can lower inflammation, fight viruses and boost heart health.
If you’re looking to expand your culinary horizons or if you’re just a fan of stews, the Indonesian Beef Rendang is a great dish to start with. While you can certainly eat it on its own, it can also pair nicely with some jasmine rice or naan bread. So why not try something new and give your dishes a taste of the East?
What You’ll Need
- 2 lb beef stew meat, cut into 2-inch cubes
- 3 cans of coconut milk (13.5 oz each)
- 10 dried chilies, soaked in warm water and seeded
- 1 red bell pepper, chopped
- 5 shallots, peeled
- 5 cloves of garlic, peeled
- 2 inch piece of ginger, peeled
- 2 inch piece of galangal root, peeled
- 2 stalks of lemongrass, white part only, chopped
- 2 teaspoons of ground turmeric
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 6 Indonesian bay leaves (or substitute with regular bay leaves)
- 2 stalks of lemongrass, white part only, smashed with a heavy object
- 1 tablespoon of tamarind paste
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 2 cups of water
Method
Step One
Start by cutting the beef stew meat into 2-inch cubes. Once done, set them aside for later use.
Step Two
Prepare your spices by soaking the dried chilies in warm water until they soften, then take off the seeds. Peel the shallots, garlic, ginger, and galangal root and then roughly chop them along with the chopped red bell pepper and white part of the lemongrass stalks.
Step Three
Put all these chopped ingredients into a blender or food processor and blend them until you get a smooth paste. If needed, you can add a little bit of water to help the blending process.
Step Four
Heat up a bit of oil in a large pot over medium heat. Once the oil is hot, stir in the smooth spice paste, ground turmeric, ground coriander, and ground cumin. Stir everything together and cook until the mixture becomes fragrant.
Step Five
Put the beef cubes to the pot and stir them until they are evenly coated with the spices. Cook the beef until it becomes brown.
Step Six
Pour the coconut milk into the pot. Tear up the Indonesian bay leaves and put them together with the smashed lemongrass stalks into the pot.
Step Seven
Dissolve the tamarind paste, salt, and sugar into 2 cups of water, then pour this mixture into the pot. Stir everything well.
Step Eight
Bring the mixture to a boil, then reduce the heat to low. Let it slowly simmer for about 2 to 3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent the food from sticking to the pot.
Step Nine
Check and adjust the seasoning if necessary. Once you’re satisfied with the taste, turn off the heat.
Your Indonesian Beef Rendang with Indonesian Bay Leaf is now ready to serve. Enjoy!
