Indonesian Rendang Daging

The dish is deeply rooted in the culture of the Minangkabau people, who are known for their culinary traditions. The name comes from the Minangkabau word 'merendang' or 'randang', which means "slowly" stewing. The dish was created as a way to preserve meat for long journeys. The meat was slowly cooked in coconut milk and spices until it was completely dry and shelf-stable. Rendang is therefore much more than just a meal; it is a symbol of tradition and the rich culinary history of the Minangkabau.

Recipe for 6 Persons

Preparation time:

Prep Time: ± 20 minutes

Cooking time (Slow cooker): 7 hours (3 hours High & 4 hours Low)

Ingredients:

For the meat:

750 grams rib flaps

750 grams of sucade rags

3 lime leaves (jeruk puru)

2 tsp Trassi

1 tsp Sea Salt

1 tsp Ground Peper

4 The Coconut Oil

400 ml Coconutmilk

50 gram Coconutcream

50 grams of Coconutcrumbs

1 tbsp Coriander powder (Ketoembar)

2 tsp Ground Cumin (Djinten)

4 et Palmzucker

4 stalks of citrongrass

2 Star anise

Bumbu (Spice Paste):

6 Rawitt Peppers Redv& Green

6 shallots

6 Cloves of garlic

60 gram Fresh Ginger Gember

30 gram Fresh Kurkuma

30 gram Fresh Laoscarrot

Blender

Slowcooker

Preparation of bumbu pasta:

Coarsely chop all the ingredients for the Bumbu so that you can grind it better in a blender, mortar or food processor. Cut off the stems of the Red and Green Rawitt and halve them lengthwise. Remove the seeds with a sharp knife, but if you like it spicy, then leave the seeds in some of them. For the Fresh Turmeric I recommend wearing kitchen gloves otherwise the fingers will be completely yellow in no time. Of course you can also use 2 et. Use ground Turmeric instead of fresh Turmeric.

Preparation Meat:

Cut all the meat into pieces of about 3cm and put them in a bowl. Add the Boemboe Pasta to this and rub the meat well. Again, I recommend kitchen gloves.

Heat a frying pan with 4 et. Coconut oil and fry the meat with Bumbu on each side for 2 minutes on a high heat. And then put it directly in the slow cooker.

When all the seared meat is in the slow cooker, proceed as follows;

The remaining Boemboe will of course also go into the slow cooker together with the following ingredients;

Coconut milk, coriander powder, ground cumin, coconut cream, palm sugar, trassi, salt, pepper, lime leaves, star anise, lemongrass (bruised).

Stir everything well and start the slow cooker on High for 3 hours. Then 4 hours on Low.

30 minutes before time we remove the Lemongrass, Lime leaves and Star anise and now add the 50 gr. Coconut grater to this. We leave the lid open and stir gently, because of course you want to keep the meat whole. With this we let the moisture evaporate somewhat so that we are left with a nice Rendang.

Serving suggestion:

White Rice, Spring Onions, halved Lime and an et. Serundeng.

To add a sourness to it, it is nice to use Cucumber or Atjar Tjampoer.

Wine tip:

Portillo Dulce Sauvignon Blanc (number 10).

The fruit flavors come into their own. Especially the banana notes are abundantly present with this dish.

Enjoy your meal.