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
Braised Short Rib Rendang with Herb Rice
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$191.6
Short Rib Rendang Preparation
Beef Short Ribs
/kg
3.0 kg
0%
Rendang Paste
/g
400.0 g
0%
Chilli Paste
/g
60.0 g
0%
Water
/l
1.5 l
0%
Kaffir Lime Leaf
/pc
6.0 pc
0%
Turmeric Leaf
/pc
1.0 pc
0%
Coconut Milk
/l
2.0 l
0%
Sugar
/g
25.0 g
0%
Herb Rice Preparation
Dried Shrimp
/g
70.0 g
0%
Dried Salted Fish
/g
70.0 g
0%
Coconut, grated
/g
40.0 g
0%
Knorr Rock Sugar Honey Sauce 3kg
/tbsp
2.0 tbsp
0%
Water
/tbsp
4.0 tbsp
0%
Jasmine Rice, cooked
/g
600.0 g
0%
Knorr Concentrated Chicken Stock 1kg
/g
20.0 g
0%
To Serve
Lemongrass Stalk, finely sliced
/pc
1.0 pc
0%
Turmeric Leaf, finely sliced
/pc
2.0 pc
0%
Betel Leaf, finely sliced
/pc
6.0 pc
0%
Kaffir Lime Leaf, finely sliced
/pc
6.0 pc
0%
Laksa Leaf, finely sliced
/g
20.0 g
0%
Thai Basil, finely sliced
/g
20.0 g
0%
Mint Leaf, finely sliced
/g
10.0 g
0%
Wild Ginger Flower (stalk), finely sliced
/pc
1.0 pc
0%
Shallots, finely sliced
/pc
5.0 pc
0%
Salt
/g
10.0 g
0%
Black Pepper Powder
/g
5.0 g
0%
/
Short Rib Rendang Preparation
-
Beef Short Ribs 3.0 kg
-
Rendang Paste 400.0 g
-
Chilli Paste 60.0 g
-
Water 1.5 l
-
Kaffir Lime Leaf 6.0 pc
-
Turmeric Leaf 1.0 pc
-
Coconut Milk 2.0 l
-
Sugar 25.0 g
Herb Rice Preparation
-
Dried Shrimp 70.0 g
-
Dried Salted Fish 70.0 g
-
Coconut, grated 40.0 g
-
Water 4.0 tbsp
-
Jasmine Rice, cooked 600.0 g
To Serve
-
Lemongrass Stalk, finely sliced 1.0 pc
-
Turmeric Leaf, finely sliced 2.0 pc
-
Betel Leaf, finely sliced 6.0 pc
-
Kaffir Lime Leaf, finely sliced 6.0 pc
-
Laksa Leaf, finely sliced 20.0 g
-
Thai Basil, finely sliced 20.0 g
-
Mint Leaf, finely sliced 10.0 g
-
Wild Ginger Flower (stalk), finely sliced 1.0 pc
-
Shallots, finely sliced 5.0 pc
-
Salt 10.0 g
-
Black Pepper Powder 5.0 g
Preparation
-
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.
