Beef brisket rendang is a variation of the traditional Indonesian dish rendang, which originated from the Minangkabau ethnic group of Indonesia, specifically the region of West Sumatra. Rendang is a slow-cooked curry dish that is highly regarded for its rich and complex flavours, as well as its tender and aromatic meat.
The dish is thought to have originated as a way to preserve meat in the absence of refrigeration. The slow-cooking process and use of spices served to both tenderize the meat and prevent spoilage, allowing rendang to be stored for extended periods. The process of cooking beef brisket rendang engages all the senses, from the fragrant aroma of spices filling the kitchen to the sizzle of meat simmering in the sauce and the rich, velvety texture of the finished dish.
Beef Brisket Rendang
Ingredients
Ingredients
- 750 g Beef Brisket or Boneless Short Ribs
- 1 tsp Salt
- 1 tbsp Rice Vinegar
- 1 Cinnamon Stick
- 4 Cloves
- 2 Star Anise
- 3 Cardamom Pods
- 2 Lemon Grass stalks crushed
- 1 tbsp Tamarind Paste
- 400 ml Coconut Milk
- 1.5 tbsp Coconut Blossom Sugar or you can use Demerara Sugar
- 8 Kaffir Lime Leaves
- 1.5 cups Water
- 3 tbsp Oil
- Salt to taste
Rendang Paste
- 6 Shallots
- 5 Garlic cloves
- Thumb size piece of Ginger
- 2 Lemon Grass stalks
- 6 Thai Red Chillies
Instructions
- Place the beef into a bowl, add 1 tsp salt and 1 tbsp of white rice vinegar and then cover with water.
- Allow to soak for 30 minutes, this process will help remove any impurities from the meat and loosen the muscle fibres ensuring it’s tender when cooked.
- Once the meat has soaked, drain and place onto kitchen paper to absorb any excess water.
- Place the rendang paste ingredients into a blender with a little water and blend until smooth.
- Place your Dutch oven or clay pot over a medium heat along with the oil, then add the blended spice paste along with the cinnamon, cloves, star anise and cardamom and fry for a couple of minutes until fragrant.
- Now add the drained beef along with the lemongrass and cook, turning occasionally to seal the beef.
- Once the beef is sealed on all sides add the tamarind paste and sugar and mix before adding the coconut milk and water.
- Stir again, bring to the boil and then turn down to low.
- Add the lime leaves and gently stir in, then cover with a lid and allow to cook for 90 minutes, stirring occasionally.
- After 90 minutes the meat should be tender and falling apart and the sauce will be thick and sticky.
- If the sauce is still a little thin, remove the lid and continue to cook, stirring occasionally until the sauce is reduced and any excess liquid is practically dried up.
- Serve on top of fluffy steamed rice.
