Today, I am excited to share with you one of my all-time favorite dishes: Braised Aromatic Beef Short Rib Rendang. This is one of those recipes that requires a bit of preparation the day before, but believe me when I say it is absolutely worth it.
Rendang is a popular Indonesian dish that is rich in flavor and depth, and often takes hours to cook. It is traditionally made with beef or chicken and a blend of aromatic herbs and spices such as lemongrass, ginger, turmeric, and galangal. In this recipe, we will be using beef short ribs, which are perfect for braising and soaking up all the delicious flavors in the rendang sauce.
To make this recipe, we will need to start marinating the beef the day before. The longer the beef marinates, the more flavorful it becomes. We will then braise the beef in the rendang sauce for several hours until it is tender and falling off the bone. The end result is a mouthwatering and aromatic dish that pairs perfectly with rice and naan.
So grab your apron and get ready to embark on a culinary journey with me as we make this delicious Braised Aromatic Beef Short Rib Rendang recipe!
- 3 brown onions, roughly chopped
- 5 cloves garlic
- 1 large thumb fresh ginger, peeled and chopped
- 5 red chilies, roughly chopped
- 2 stalks of lemongrass, outer leaves removed and roughly chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground cardamom
- 2 tablespoons olive or vegetable oil
- 1.8 kilograms of beef short ribs
- 2 teaspoons sea salt
- 600ml coconut milk
- 2 tablespoons tamarind paste
- 2 teaspoons brown sugar
- 3 whole kaffir lime leaves
- ⅓ cup good-quality crunchy peanut or cashew butter
- ½ cup coriander leaves
- finely chopped red and green chili
- Preheat the oven to 160°C.
- Put the spice paste ingredients in a food processor and whizz to form a smoothish paste.
- Heat the oil in a large heavy-bottomed pot and add the spice paste. Cook over a gentle heat for 10 minutes. Transfer the spice paste to an oven dish that will fit the short ribs snugly.
- Add the short ribs to the paste, bone side up. Add the salt and three-quarters of the coconut milk, cover with tin foil, and cook for 2½ hours, stirring occasionally. Remove the tinfoil and cook for a further 2 hours. At this point leave the ribs to cool and chill in the fridge for 6 hours or overnight.
- Preheat the oven to 170°C.
- Remove the solid fat layer from the chilled short ribs. Add the remaining coconut milk, tamarind paste, brown sugar, kaffir lime leaves, and peanut or cashew butter. Cook for a further hour.
- Garnish with chilies and coriander to serve.