#beefrendang

Indulge in the rich and flavorful Indonesian Beef Rendang, a classic dish made effortlessly in the Instant Pot. The tender beef is infused with aromatic spices, coconut, and a hint of tangy tamarind for a culinary delight that will transport you to the vibrant streets of Indonesia.

Ingredients: 2 lbs beef chuck, cut into cubes. 1 can 14 oz coconut milk. 2 stalks lemongrass, bruised. 4 kaffir lime leaves. 3 tbsp tamarind paste. 3 tbsp coconut oil. 2 turmeric leaves, torn. 1 cup desiccated coconut. 4 shallots, finely chopped. 5 cloves garlic, minced. 1 inch galangal, grated. 1 tbsp coriander powder. 1 tsp cumin powder. 1 tsp chili powder. 1 tsp turmeric powder. 1/2 tsp cinnamon powder. 1/2 tsp nutmeg powder. Salt to taste.

Instructions: In the Instant Pot, set to saut mode, heat coconut oil and saut shallots, garlic, and galangal until fragrant. Add beef cubes and brown them on all sides. Stir in coriander powder, cumin powder, chili powder, turmeric powder, cinnamon powder, nutmeg powder, and salt. Pour in coconut milk, add lemongrass, kaffir lime leaves, turmeric leaves, desiccated coconut, and tamarind paste. Mix well. Close the Instant Pot lid, set to high pressure for 30 minutes, and let it natural release for 10 minutes before quick releasing the remaining pressure. Open the lid and cook on saut mode until the rendang thickens, and the beef is tender. Stir occasionally to prevent sticking. Once the desired consistency is reached, remove lemongrass, kaffir lime leaves, and turmeric leaves. Serve the Indonesian Beef Rendang hot over steamed rice. Garnish with additional desiccated coconut if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

Beef Rendang is a traditional Indonesian dish that features tender beef simmered in a rich and flavorful coconut milk sauce. This slow cooker version ensures tender meat infused with aromatic spices, perfect for a satisfying meal.

Ingredients: 1.5 kg beef chuck, cut into cubes. 400ml coconut milk. 4 stalks lemongrass, bruised. 6 kaffir lime leaves. 4 tbsp tamarind paste. 4 tbsp brown sugar. 5 tbsp coconut oil. 6 shallots, finely chopped. 6 cloves garlic, minced. 4 red chilies, chopped. 4 tsp ground coriander. 2 tsp ground cumin. 1 tsp ground turmeric. 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. Salt to taste.

Instructions: In a slow cooker, combine coconut milk, lemongrass, kaffir lime leaves, tamarind paste, brown sugar, and salt. In a skillet, heat coconut oil and saut shallots, garlic, and chilies until fragrant. Add ground coriander, cumin, turmeric, cinnamon, nutmeg, and cloves to the skillet. Stir and cook for another minute. Add the beef cubes to the skillet and cook until browned on all sides. Transfer the beef mixture to the slow cooker. Stir to combine with the coconut milk mixture. Cook on low heat for 6-8 hours or until the beef is tender and the sauce is thickened. Serve hot with steamed rice or coconut rice.

Prep Time: 20 minutes

Cook Time: 360 minutes

[ 𝐁𝐄𝐄𝐅 𝐑𝐄𝐍𝐃𝐀𝐍𝐆 ]

While working in my previous restaurant, I witnessed the magic of beef rendang firsthand. It was one of our most popular dishes, often paired with fluffy nasi lemak, and it became a staple on our menu. 

Few dishes can truly elevate the senses, like beef rendang. It isn't just a feast; it's a symphony of flavors that captivate the taste buds. 

Today, I have rewritten the recipe we cherished in our kitchen—one that may require some effort but delivers an unforgettable flavor. 

I hope you will love this exceptional dish!

Here is the recipe: https://tasteasianfood.com/beef-rendang-recipe/