Rendang Recipe – Eats Now

Name: Rendang
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup tamarind juice; 2 tablespoons vegetable oil; 2 pounds beef boneless; 1 medium onions chopped; 4 each garlic cloves minced; 1 tablespoon ginger chopped; 1 tablespoon coriander ground; 1 each cinnamon sticks; 1 teaspoon cumin ground; 1 teaspoon thai chili paste; 1/2 teaspoon black pepper; 1/2 teaspoon cloves, ground; 1/2 teaspoon anchovy paste; 2 1/2 cups coconut milk

Servings: persons

1/2 cup tamarind juice
2 tablespoons vegetable oil
2 pounds beef boneless
1 medium onions chopped
4 each garlic cloves minced
1 tablespoon ginger chopped
1 tablespoon coriander ground
1 each cinnamon sticks
1 teaspoon cumin ground
1 teaspoon thai chili paste
1/2 teaspoon black pepper
1/2 teaspoon cloves, ground
1/2 teaspoon anchovy paste
2 1/2 cups coconut milk

1
In a bowl, combine 13 cup hot water and 2 1/2 tablespoon packaged tamarind pulp or 4 to 5 inch long whole tamarind pod (shell and coarse strings removed).
2
Let stand for 30 minutes.
3
Knead pulp from seeds, discard seeds.
4
Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp.
5
Set aside.
6
Heat oil in a wok or 5-quart kettle over medium-high heat: add meat, a few pieces at a time, and cook until browned on all sides.
7
Lift out a onion is soft.
8
Add coriander, cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste (if used).
9
Cook, stirring, until seasonings are well combined.
10
Return beef to kettle; stir to coat with spice mixture.
11
Stir in tamarind liquid and coconut milk.
12
Bring to a boill then cover, reduce heat to medium-low, and simmer stirring occaisonally, until meat is very tender when pierced and sauce is very thick and almost dry (2 1/2 to 2 hours).
13
Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce.
14
Serve with rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup tamarind juice, 2 tablespoons vegetable oil, 2 pounds beef boneless, 1 medium onions chopped, and more.

Yes, Rendang falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rendang

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