Beef rendang from Fire Islands: Recipes from Indonesia (page 52) by Eleanor Ford

Notes about this recipe

  • Idril on July 16, 2024

    Mine went dark brown though I didn’t dry the sauce up completely just to keep a little moisture in there. The fat from the coconut milk separates so you can sort of serve as much or little of this as you like. I would judge this depending on the texture of your beef. Mine still had quite a bite even after 3.5 hours cooking with top ups of water so I gave up and served it - probably this is down to the meat (“stewing beef” from butcher). It was still sublimely flavoured with unbelievable depth. I have in the past added tamarind to rendang so toyed with doing this here but I resisted just to judge the recipe as is and it was still lovely without the top note of sourness - had a sweeter darker taste. I did only cook 400g meat but made the full spice paste and would not make it any other way because the flavour was so good. Served with jasmine rice and pineapple pickle from this book - the pineapple completed perfectly and made up for slightly dry meat and gave the needed tanginess.

  • Frenchfoodie on April 18, 2021

    Delicious, didn’t go the usual deep brown when reduced but I put that down to the coconut milk brand. The taste was spot on though.

  • totoro on June 22, 2020

    Delicious - solid recipe.

  • Charlotte_vandenberg on February 15, 2020

    Superdelicious! Tastes like it tastes in Indonesia, or the Netherlands. Will definitely make this again.

  • joneshayley on February 10, 2020

    Lovely deep flavours, tender and unctuous meat. Took longer than stated (about 3 hours).

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