Braised Short Rib Rendang with Herb Rice
Your diners no longer have to travel to Indonesia to enjoy authentic beef rendang. You can just recreate this popular slow-cooked dish with this step-by-step recipe. Your diners will be ordering this again and again.
Ingredients
Short Rib Rendang Preparation
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Beef Short Ribs 3 kg
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Rendang Paste 400 g
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Chilli Paste 60 g
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Water 1.5 l
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Kaffir Lime Leaf 6 pc
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Turmeric Leaf 1 pc
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Coconut Milk 2 l
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Sugar 25 g
Herb Rice Preparation
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Dried Shrimp 70 g
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Dried Salted Fish 70 g
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Coconut, grated 40 g
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Water 4 tbsp
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Jasmine Rice, cooked 600 g
To Serve
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Lemongrass Stalk, finely sliced 1 pc
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Turmeric Leaf, finely sliced 2 pc
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Betel Leaf, finely sliced 6 pc
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Kaffir Lime Leaf, finely sliced 6 pc
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Laksa Leaf, finely sliced 20 g
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Thai Basil, finely sliced 20 g
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Mint Leaf, finely sliced 10 g
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Wild Ginger Flower (stalk), finely sliced 1 pc
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Shallots, finely sliced 5 pc
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Salt 10 g
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Black Pepper Powder 5 g
Preparation
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Short Rib Rendang Preparation
- Marinate the short ribs with 150g of rendang paste, and keep chill for 1.5 hours.
- Sear the short ribs all around in a hot cast iron pan.
- In a separate pot, add oil and saute chilli paste and remaining rendang paste till fragrant. Add in water, lime leaves, turmeric leaf, and beef, and bring to a boil. Cover the pot and let it simmer for 1 hour or till the beef is tender.
- Add in coconut milk and sugar, and simmer for another 1.5 hours till the meat is tender soft.
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Herb Rice Preparation
- To prepare the rice, finely chop dried shrimp and fish, and stir-fry with a little oil for 2-5 minutes. Add in grated coconut, rock sugar honey sauce and water. Keep stirring till it turns lightly brown before removing from pan. Set aside to cool.
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To Serve
- In a large bowl, add in cooked jasmine rice, sauteed fish and shrimp, and all the finely cut herbs. Toss evenly, and add in the seasonings.
- To serve, portion out the herb rice and short ribs. Serve hot.
