Name: Beef Rendang
Yield: Serves: 4
Cuisine: Indonesia
Ingredients: 700 grams stewing beef, cut into thick steaks (1.6 lbs); 1 bay leaf (an Idonesian bay leaf is better if you can find it, salaam); ⅛ teaspoon ground cloves; ⅛ teaspoon trassi (Indonesian fermented shrimp powder); 1 fresh red chile pepper (or more if you like it very spicy); 1 tablespoon sambal oelek (Indonesian chili paste); 1 onion, chopped; Indonesian spicy green beans; White rice; 1 tablespoon chopped ginger; 1 can coconut milk (400 ml, 1 ⅔ cup); ½ teaspoon ground coriander; ⅛ teaspoon ground turmeric; 2 cloves garlic, chopped; Sweet Indonesian soy sauce (kecap manis), to taste; ½ teaspoon ground cumin; 1 lemon grass, chopped (sereh); 1 tablespoon chopped galangal; 1 kaffir lime leaf (may be dried, djeroek poeroet)

Preparation info

Serves:
4

Difficulty
Medium

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Beef Rendang is the national dish of Indonesia. I’ve already blogged my recipe for Rendang many years ago. Back then, I didn’t think it made sense to prepare it sous vide, as an important part of making Rendang is reducing and browning, which does not happen in sous vide cooking. However, since then I have learned a lot about hybrid approaches, where the sauce is reduced separately from the meat, which is browned briefly and then cooked sous vide with the sauce that has already been reduced