Recipe by babysauce87
"Long hours to cook, but believe me, it is worth the efforts! From northern part of Indonesia, most Western people love this dish very much. They try so badly to find the exotic spices in their home country! Serve with rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh banana peppers, seeded and chopped
ground red pepper
beef tenderloin, cut into 1 1/2 x 2-inch cubes
1 (1/2 inch) piece
galangal, thinly sliced
lemon grass, chopped
3 (15 ounce) cans
Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn`t find banana peppers, so I used 3 red pepper and I used only 2 1/2 cans coconut milk, I think, it was enough, because the sauce wasn`t very thick. I put the half of the paste into a pan and added the coconut milk, lemon grass and lime leaves, boiled for about 20 min., then added the meat mixture with the other half of the paste. Overall, this is a great dish, my family was impressed, thanks.
I am from northern sumatra, indonesia which is where this recipe comes from. I have done this recipe
several times in the past, using indonesian recipe book. I think what is missing here are some ingredients:
1. coriander powder
2. turmeric leaves (hard to get outside indonesia)
3. black peppercorn
Also, the authentic preparation is much longer. More like 6-8 hours. The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry, with all the liquid evaporated in the slow cooking. The meat is very dark, almost black. To achieve this dark color, put the rendang in oven at 220F for 1/2hour.
This recipe was far too salty - it was over powering. I have to imagine that it is intended to be 2 teaspoons of salt, not 2 tablespoons. I've had Beef Rendang at several Indonesian restaurants and it's never tasted like this.
My dinner guests thought the meal was amazing, the beef cut with a fork and the flavor was wonderful. Had to print out the recipe for them all. I used the lemongrass in the tube and pieces of lime peel instead of limes leaves. Also I used ginger root instead of galangal.
Awesome !....good stuff ! Yes, when I saw the 2 tblspns. I knew that was a misprint....I salt way less anyway and taste as we go... mine came out, delicious !.... Selamat Makan !.... Eet Smakelijk !
I use red bell peppers instead of banana pepper and it still came out pretty good. It's nothing close to real rendang but is not bad either.
very good taste..
This was a success with our small dinner party. Thank You for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Indonesian Beef Rendang
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 543
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a healthier version of orange beef.
Watch how to make this traditional St. Patrick’s Day dish.
See how to make corned beef, Thai-style, with coconut milk and curry paste.