Indonesian beef rendang

A modern version of beef rendang that combines the deliciousness of traditional rendang spices with a soft, rich texture. The meat is cooked until the spices are deeply absorbed, complemented by a smooth cream for a subtle touch and the fresh aroma of basil and lime leaves. The result: rendang with savory nuances, fragrant aromas, and an indulgent sensation in every bite—perfect as a special treat for the family.

Ingredients

Steps

Cut the beef into thin slices or according to taste, then add 1/2 tbsp baking soda and knead until everything is mixed well.
Add enough water to soak, soak for 20 minutes to remove the smell and so that the meat is cooked quickly and tender.
While waiting for the meat, we make the ground spices, peel the shallots and garlic then wash all the additional spices
Grate garlic and shallots
After being grated
Wash the basil leaves
After 20 minutes, we wash and drain
Let's start cooking, heat the pan and add 2 tbsp of oil.
After the oil is hot, add the finely ground garlic and shallots and sauté until fragrant.
Add a few pieces of lime leaves. I use dried lime leaves here. If you have fresh ones, it will be better and more fragrant, guys.
Add the beef
Stir-fry until the water comes out then add one packet of complete rendang paste seasoning (75g)
Stir until evenly mixed
Cover and cook to low heat
After 20 minutes, add 45 ml of all-purpose cream and 45 ml of water, then stir again.
We cut the chilies and add them (you can skip the chilies if you don't like spicy food, guys, because the instant seasoning already has complete spices)
Add 1 tsp of kasturi lemon juice
Cook for another 1-2 minutes
Add basil leaves, stir and turn off the heat.
And the beef rendang is ready to be served, this is for 3 people.