Rendang with turmeric rice
Recipe
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270 minutes
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20 minutes
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290 minutes
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4 persons
Rendang daging is the most famous rendang out there and literally means slow-cooked meat. This delicious stew from Indonesian cuisine is traditionally made with beef. The spices and other typically Eastern flavours make this a rich and aromatic dish, in which the meat is cooked slowly in coconut milk.
Why not try making your rendang using this recipe for the Big Green Egg? Your EGG will add an extra punch of flavour to enhance the ingredients, resulting in an even tastier rendang. By first grilling the meat on your kamado, you’ll add even more flavour due to the Maillard reaction. Then stewing the rendang in your EGG for a few hours not only makes the meat nice and tender, it also gives it a subtle smoky flavour. And did you know that rendang is even yummier the day after you make it? That’s why we stew the rendang in this recipe in advance. The next day, all you need to do is reheat it and cook some rice to serve on the side.
INGREDIENTS
Rendang
- 100 g grated coconut
- 1 kg marbled rib steak
- 2 tbsp olive oil
- 2 tbsp of butter
- 10 g ground turmeric
- 5 g ground coriander seed
- 5 g ground cumin seeds
- 10 g salt
- 4 cm galangal
- 2 stalks of lemon grass
- 6 kaffir lime leaves
- 2 salam leaves
- 2 cinnamon sticks
- 1 tin of coconut milk (400 ml)
Bumbu (Indonesian mixed spices)
- 2 tbsp olive oil
- 2 red onions
- 2 cloves of garlic
- 1 red Spanish chilli pepper
- 50 g kemiri nuts (candlenuts)
- 2 tbsp sambal badjak
Serve with
- 300 g basmati rice
- 1 tsp turmeric
- coriander or flat leaf parsley, to taste
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 150°C.
- Place the lid of the oval enamelled Dutch oven on the grid and leave to preheat.
- Sprinkle the grated coconut in the lid and toast until golden brown. Stir occasionally and close the lid of the kamado after each action.
- Remove the lid with grated coconut from the EGG. Remove the grid, insert the cast iron grid in the kamado and bring the temperature to 200°C. Meanwhile, grind the toasted coconut into a paste in a mortar; set aside.
- Rub the rib steaks with the olive oil and sprinkle with salt and pepper. Put them on the grid and grill the steaks for about 3 minutes. Turn the meat a quarter turn and grill for another 3 minutes. Turn the steaks over and grill again twice for 3 minutes.
- Remove the rib steaks from the EGG and set aside. Remove the grid and place the stainless steel grid in the kamado. Place the Dutch oven on the grid, pour the olive oil into the pan for the bumbu and wait until it is hot. Meanwhile, peel the red onions and garlic and roughly chop them. Cut the stem off the chilli, remove the seeds and cut the pepper into coarse pieces. Coarsely chop the kemiri nuts. Grind the sliced and chopped ingredients with the sambal in a food processor.
- Add the finely ground ingredients to the Dutch oven and cook the bumbu for about 4 minutes. Stir regularly and close the lid of the EGG after each action.
- Scoop the bumbu out of the Dutch oven and set aside. For the rendang, add the butter to the pan and let it melt. Cut the grilled rib steak into cubes of about 3 centimetres, add them to the pan and fry until brown all over.
- Stir the bumbu into the meat and fry for about 5 minutes. Meanwhile, mix the turmeric, coriander seeds, cumin seeds and salt. Add this spice mixture to the pan and fry for about 3 minutes.
- Roughly chop the galangal and bruise the lemon grass. Add them to the Dutch oven with the kaffir lime and salam leaves, cinnamon sticks, the coconut paste you kept aside and the coconut milk. Add enough water to submerge the meat and wait for the mixture to boil. Remove the Dutch oven and grid from the EGG, insert the convEGGtor and put the grid back. Place the Dutch oven back on the grid and bring the temperature of the EGG to 120°C. Let the rendang simmer gently for about 2½ hours until the meat is cooked. Stir regularly and add a splash of water if necessary.
- Remove the Dutch oven with rendang from the EGG and leave to cool. Cover and store in the fridge.
METHOD
- Before serving, heat up the rendang. In the meantime, cook the basmati rice according to the instructions on the packet and add the turmeric to the cooking water.
- Remove the lemon grass, kaffir lime and salam leaves and cinnamon sticks from the rendang. Distribute the rendang with the rice among the plates and garnish with the coriander or flat leaf parsley.
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