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.

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.
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.
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.