Beef Rendang Rick Stein Recipe (2024)

FAQs

What is rendang sauce made of? ›

Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal. Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce.

Wet rendang is essentially a rendang that has not been cooked for as long as a dry rendang, meaning there is some gravy left clinging to the slow-cooked meat.

It's basically a philosophical term that refers to a special process, which makes beef tender, dry, and flavorful. The complex cooking process gives rendang a very unique and delicious taste. And that is why, on 14th April 2021, CNN highlighted Rendang as the 11th spot in their list of World's 50 Best Foods.

His menus include dishes ranging from fish and chips to lobster - plates which he claims are not deemed 'deluxe' enough to be recognised by the restaurant reviewer. 'I'm a bit anti Michelin guide food', he said.

He said: "I'm always dieting because I like eating so much — so I need to have periods when I cut back. I retreat to my cottage in Padstow and spend a lot of time cooking tiny meals. I also eat with chopsticks because it means you put smaller pieces in your mouth and tend to eat less as a result."

By contrast Stein, who trained Outlaw 13 years ago – and on whose customers Outlaw can spy with binoculars on a clear day – has no Michelin stars, despite his prime-time ubiquity and reputation. Derek Bulmer, who helped edit the Michelin guide, said he had been keeping an eye on Outlaw for a decade.

Comment: Although this dish is a good source of fibre and protein, it is very high in fat, saturated fat, cholesterol and sodium. Eating this dish provides 50% or more of the daily total fat, saturated fat, cholesterol and sodium allowance for an adult!

As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events, such as wedding feasts and Lebaran (Indonesian popular words for both Eid al-Fitr and Eid al-Adha).

Why is my beef rendang tough? ›

If rendang is chewy and tough, then you don't cook it properly (it's either due to not long enough cooking or not slicing the beef against the grain). What makes rendang special is the epic spice explosion that you can taste in a single bite of rendang meat.

Hours of bubbling turns the protein soft and spoon-tender, taking on all the intense tropical aromatics of the coconut, chiles, and spice. And along the way, the coconut milk deepens into a nutty, buttery sweetness. Rendang slows the world down.

Not considered a curry in Indonesia but rather thought of more as a stew, the Thai version is also very thick. Rendang is considered a "dry" curry, which means the sauce is reduced to a minimum. Because it is so condensed, the sauce sticks to the meat, making this dish incredibly flavorful.

Although some culinary experts describe rendang as a curry, the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for curries. Traditionally the term rendang does not refer to a certain type of dish.

Rendang is a dry, spicy but not hot curry that is a traditional Indonesian beef curry. Alternatively you can buy the prepackaged spice concoctions to prepare this dish, but I promise that the extra love that goes in is worth it, regardless of whether you grow sentimental through how delicious it tastes.