BEEF RENDANG
Rendang is not actually a name for a dish. It’s a philosophical term that refers to a special process, which makes the beef tender, dry and flavorful. The complex cooking process gives rendang a very unique and delicious taste. And that’s why, on 14th April 2021, CNN highlighted Rendang as the 11th spot in their list of World’s 50 Best Foods.
Originally, Rendang was made out of buffalo meat and was only served on special occasions or traditional ceremonies. In the past, Rendang was considered a sacred dish. In Rendang Traveler: Minyangkap Bertuahnya Rendang Minang (2012), written by Reno Adam Suri, rendang was referred to as “Kepolo Samba” or the head of the dishes at Minangkabau traditional events.
The tradition of preserving meat has been followed by the people of Minangkabau for a long time. They used to preserve meat in a conventional way, without using chemicals. People in Minangkabau believe that cooking rendang teaches three important values: patience, discretion, and perseverance.
Many Minang people migrated; as a result, they introduced their local food to new people and new places. Nowadays, rendang is not obly served at custom events but is a part of everyday meals.
There are many types of Rendang. Beef rendang is the best known variety of rendang and can be easily found. The other kind of Rendang are made with chicken, fosh ,egg, squid, and shrimp.
It’s takes 7-8 hours and the three important stage is gulai in which the coconut milk is in liquid form. The second stage is kalio in which the coconut milk thickens and becomes oily. This usually requires 4 hours of cooking. In the third stage, kalio is cooked in a low flame till it dries and become rendang.
Ingredients :
1 stick of Cinnamon
6 pods of Cardamon
2 pièces of Candlenuts
8 pièces of Cloves
3 pièces of Star anise
2 to 3 pièces of Shallots
4 to 5 pièces of Garlic
2 to 3 pièces of Lemmon grass
2 to 3 cm of Galangal roots
2 to 3 cm of Ginger roots
2 to 3 cm Turmeric roots
3 to 4 Kaffir limes leaves
1/2 teaspoon Belacan shrimp
1 tbs. Curry leaves
10 to 12 pièces of Dried chillies
3 to 4 fresh chillies
Beef for stew
Coconut milk
Roasted shredded coconut
Salt and sugar for the taste.
2 tbsp of Tamarind juice.
Instructions Chop the spice paste ingredients and then blend it in a food processor until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 3 to 4 hours or until the meat is really tender and the gravy has dried up. Add more salt to taste. Serve immediately with steamed rice, garnish it with roasted shredded coconut and save some for overnight.
