Bumbu Bali Restaurant, located in Tanjung Benoa in Bali is a stunning example of Indonesian and Balinese Cooking. The Chef behind it, Heinz Von Holzen, kindly gave us his Beef Rendang Recipe from his latest book “A New Approach To Indonesian Cooking“, to share with you.
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Chris and I love to cook, especially dishes we have tried on our travels, so we were so excited to try out this recipe. Rather than just give you the written recipe, we thought we’d show you how we did it too. Watch us cook Beef Rendang in the video above.
Beef Rendang Recipe
- 1.2 kg Beef shoulder or neck cut in 2.5cm cubes brained for 5 hours
- 2.4 litres Coconut milk
- 3 stalks Lemongrass bruised
- 1 Turmeric leaf torn and knotted (If unavailable replace with 30g of fresh peeled turmeric and add to spice paste)
- 4 Kaffir lime leaves, bruised
- 4 Salam leaves fresh
- 3 tbsp Coconut oil
- 80g Shallots peeled and sliced
- 50g Garlic peeled and sliced
- 120g Large red chilies halved, seeded and sliced
- 5-7 Bird’s eye chilies sliced
- 50g Galangal peeled and sliced
- 50g Ginger peeled and sliced
- 50g Candlenut roasted and crushed
- 1 tbsp Coriander seeds
- 1 tsp Cardamom seeds
- ¼ tsp Nutmeg crushed
- 8 Cloves
- ½ tsp White pepper
- 7 cm Cinnamon
- For the spice paste combine all ingredients except oil in stone mortar or food processor and grind into a fine paste.
- Heat coconut oil in heavy saucepan, add spice paste and sauté over medium heat until fragrant and color changes.
- For the dry spices combine all ingredients except the cinnamon in a stone mortar and grind into a very fine paste; combine with the above spice blend.
- Fill up with coconut milk and blend well.
- Add lemongrass, turmeric leaf, kaffir lime leaves, and cinnamon; bring to a simmer.
- Over medium heat simmer this spice blend to the point where the coconut milk becomes very oily and the past changes to a dark brown color. This can take up to one hour, and the paste should be of a creamy oily consistency.
- Add beef cubes, bring to boil, reduce heat and simmer until meat is tender, stirring frequently, until liquid has almost evaporated and appearance is dry and oily. When cooked there should be almost no liquid left. Season to taste with salt.
- First sauté the ground spices in 3 tablespoons of coconut oil. Next add the beef cubes and continue to sauté until the meat changes color. Fill up with 400 ml of beef stock, mix well and bring to boil.
- Pressure cook at 1 bar / 15 psi for 45 minutes. Start timing when full pressure is reached
- Let the cooker cool for 20 minutes.
- Lift the meat from the cooking liquid with a slotted spoon, and transfer to a frying pan.
- Strain the liquid into a pot; bring to simmer and skim off as much fat as possible.
- Transfer 250 ml (1 cup) of the cooking liquid to the pan with the beef, and simmer over medium heat, gently turning and basting the meat until it is glazed, 12-15 minute.
- Combine coconut cream and the remaining liquid and bring to boil. Over low heat reduce sauce to a creamy consistency.
- Combine sauce and meat and continue to simmer for 2 minutes.
- Remove from the heat, and let the mixture infuse for 7-10 minutes.
- Season to taste with crushed black pepper.
We didn’t have a pressure cooker, and without one, it’s definitely not a quick meal. But it’s not meant to be. It’s a great recipe to do when you have the time to commit to it, and reap the rewards and flavours when you’re done.
Thanks again to Heinz Von Holzen for the recipe, and you can find more just like it in his latest cookbook “A New Approach To Indonesian Cooking“.
Have you had Beef Rendang? What’s your favourite Balinese or Indonesian food?
Let us know in the comments below…