Rendang Daging Sedap Beef stew

Servings
2
Prep
20 m
Cook
45 m

Recipe By: Otao kitchen

Beef Rendang is the most authentic spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang.

Ingredients

200 g beef chuck
2-3 tablespoons bumbu in seperate recipes
. . Whole aromatics
2x2 cm galangal, crushed
3 cm stalk lemongrass
3 pcs kaffir lime leaves
3 pcs whole cloves
3 pcs whole cardamom pods
1 pcs star anise
. . Braising Liquid
200 ml coconut milk
1 tablespoon tamarind paste
1 tablespoon kecap manis
. . 1 cup shaved coconut (To toast if using 50g of dry coconut)
500 ml water
1 1/4 green capsicum diced or blended with the water
to taste Seasoning with fish sauce and sugar

Directions

1

Fry bumbu in 1tbsp oil for 10 minutes, slowly over low heat (power 700) until the paste is caramelized.
Add whole aromatics, bumbu and braising liquid to pressure cooker and cook for 50 minutes at pressure #2.
Release steam, remove lid and reduce the sauce.
season with fish sauce and palm sugar
2

Notes: we use pressured cooking at the cooking class for 30 minutes and 10 minutes to reduce the sauce.
At home, you may use slow cooker or pot on the stove 2-3 hour low heat cooking until the beef is tender