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Rendang is not an easy spice mix to get right – but Chef Bel nailed it.
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If there’s one dish that defines Indonesian cuisine, it’s Rendang: usually beef, braised in a spicy coconut stew that takes several hours to cook. By the time it’s finished, the meat is incredibly tender and the flavours are so rich, you really need to eat it with rice to neutralise things a little.
Rendang is not an easy spice mix to get right – but Chef Bel nailed it. It comes in a 120g sachet and that will make 4 meals – so it’s pretty economical.
Whilst it’s best with beef, there’s no reason why you couldn’t do a lamb, chicken or even a vegan Rendang by using strong, moreish veggies like eggplant, peas, carrot, mushrooms and/or pulses like chick peas
Belicious Rendang: Indonesia’s most famous curry, made easy
Rendang is officially recognised as one of Indonesia's national dishes. It originated in West Sumatra in the 15th century, and has since spread across Indonesia – and beyond, to neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.
It’s a rich beef curry, braised in a spiced coconut cream that is cooked over several hours until most of the liquid is evaporated. By that time, the beef is very tender and richly flavoured.
It’s Gluten and Dairy Free, Vegan, has no added Salt / Sugar and no Fillers. Spicy-wise: it’s medium hot.
Recipe for Belicious Beef Rendang
A delicious creamy, coconut based Indonesian curry.
Our Easy Recipe
• 1kg casserole meat [or shin beef] – diced
• 1 large onion finely chopped
• 2 x 400ml cans coconut cream
• 4 cloves garlic – chopped
• 1 tbs brown sugar
• 1 tsp salt
• 2 tsp tamarind paste
• 2 tbsp vegetable oil
• 1 bunch fresh chopped coriander
• 30g (3tbsp) Belicious Rendang Spice Mix
• Rice enough to serve a family
Method:
In a saucepan, fry the onion in the oil until translucent.
Add the meat, Belicious Rendang Spice Mix, brown sugar and salt and stir fry for 2 minutes on high heat until the meat is brown.
Add the coconut cream, tamarind paste and garlic, bring to a boil.
Simmer for 3,5 hours on low heat. Keep stirring every 20 min. Towards the end, stir more often – and if needed, add in a little water.
When cooked, remove from heat and add chopped coriander. Let it rest for 15min before serving with rice or bread.
