Rendang from the Dutch Oven

Today we’re sharing a delicious recipe for a classic Indonesian dish: Rendang. With its rich flavours and tender meat, Rendang is an absolute favourite among lovers of Indonesian cuisine. Follow our step-by-step recipe and enjoy this flavourful meal.

Ingredients

• 1 kg beef chuck or brisket
• 2 onions, coarsely chopped
• 7 red chillies, deseeded
• 10 roasted candlenuts
• 5 cm fresh turmeric root
• 5 cloves garlic
• 20 ml oil
• 6 cm fresh galangal
• 4 kaffir lime leaves
• 4 salam leaves (Indonesian bay leaf)
• 1 stalk lemongrass
• 1 cinnamon stick
• 5 g coriander seeds
• 5 g cumin seeds
• 7 g salt
• Additional oil
• 400 ml coconut milk
• 150 g toasted grated coconut

Extra equipment

• Dutch Oven
• Camp stove
• Skillet
• Food processor or mortar and pestle
• Slotted spoon

Method

1. Place the onions, chillies, roasted candlenuts, cleaned turmeric, and garlic cloves into a blender. Blend, adding a little oil until a smooth paste (boemboe) forms.
2. Cut the beef into large cubes. Light the camp stove on a medium heat and place the Dutch Oven (DO) on top.
3. Add the rest of the oil to the DO and brown the meat. Remove with a slotted spoon and set aside.
4. If there’s too much liquid left from browning, pour it out. Add the boemboe to the DO and fry until the onion changes colour. Add kaffir lime leaves, salam leaves, cinnamon stick, bruised lemongrass, and galangal. When the aromas are released, return the meat to the DO, heat through, cover with the lid, and remove from the stove.
5. Place the skillet on the stove and toast cumin and coriander seeds with the salt until they start popping. Grind into a fine powder and add to the meat, stirring well.
6. In the same skillet, toast the grated coconut until light brown. Grind into a paste (fresh coconut will form a peanut-butter-like paste; dried coconut will stay crumbly).
7. Add the coconut milk to the meat in the DO, then stir in the coconut paste. Return the DO to the stove and let the rendang simmer for several hours. Add water if it becomes too dry – but remember, rendang is meant to be a dry stew.

And that’s it! We hope you enjoy making this traditional Indonesian dish. Rendang is a real treat for the taste buds, thanks to the perfect blend of spices. Serve with steamed rice and savour the rich flavours of this delicious meal.

Enjoy!