Recipes for One Pot

Rendang Beef Instant Pot

Buttery Coconut Sweetness Blended With Spices

Pressure Cooker Beef Rendang

Simplistically put rendang is nothing more than a stew, so why did it make CNN Travel Magazines Top 50 foods in the World. In fact it made Number 1.

If you've ever eaten a real rendang, then you'll know it's a fit for a king - and it has a fascinating story.

It's linked to an ethnic group known as the Minangkabau or Minang people from West Sumatra, Indonesia; their provincial capital is Padang. And Pandang is well known throughout Indonesia for its fantastic recipes. Their cooking style, which is often referred to as Padang cuisine, makes extensive use of coconut milk, fiery chilies, and aromatic plants.
Indonesian Beef Rendang Samatra
What does Instant Pot Rendang Taste Like?
The coconut milk deepens into a nutty, buttery sweetness, rendang is a rich and complex tasting curry.

Normally it takes hours of bubbling over a low heat which turns the protein soft and spoon-tender, taking on all the intense tropical aromatics of the coconut, chiles, and spice. But with an instant pot you can have all the great flavor and tenderness in less than an hour. Rendang slows the world down.


Key Spices for Beef Rendang

Cloves

The flavor from Cloves is a strong and sweet rich taste - quite unique. Cloves is of the most penetrating of all spices and their flavor gives a great taste to dishes.

Chilli

Chilli is a key ingredient an you can use only a little and it will make a huge difference to the overall taste. My message to you if you are afraid - is do not be - just use a very small amount to start with - you will soon learn just how much you need. 

Ginger

Ginger is another key ingredient, just like chilli - use a little at first, but do use it because you will notice a difference. Even if you do not actually taste the ginger directly - it actually influences and enhances the overall flavour of the dish.
padang rendang ingredients

Assemble Your Ingredients

It really does help to get organized by getting all your ingredients measured and organized first. Especially when you are cooking a complex dish like Rendang - But don't worry follow our method and we make it easy for you.

Why - because when you have never made a recipe before - having all your ingredients ready means that you can firstly check them off against the recipe before you start so that nothing is missing. Secondly - as you are moving through the cooking steps it lets you focus on the dish preparation rather than jumping around looking for or preparing a missed item.

Rough Cut

Spices for the blender just need to be rough cut.

Tip with the lemongrass is to cut off the hard ends and then slice.


diced rendang spices
rendang blended spices seasoning

Add To The Blender

Now it is time to place the roughly cut galangal, ginger, turmeric, garlic (no need chop just put in the blender), lemongrass (dice to about 1/4 inch), chili, shallots, and then add to the blender and blend for about 5 minutes until quite a fine paste. 


Beef Preparation

Dice the beef into cubes approximately 1 inch cutting with the grain.
dice rendang beef
rendang spices to a slurry

Make The Paste

Now Blend for about 5 minutes until quite a fine paste. 

You will need to add some olive oil to get it to blend as a paste and stop the bleed frequently to scrape down the sides and re-blend.

Cooking the Paste

Turn the instant pot to sauté and cook the paste for about 2-3 minutes - you will not need oil because you probably put 2-3 tablespoons in making the paste.
cook the rendang spices and flavor
blend coconut

Coconut Make it Fine

Now blend the coconut.  You want it reasonably fine - so that it adds to the taste and aslo helps to thicken the rendang gravy.


Coconut Cream

I really like the depth of flavor that a chilli can add but I do not like it too hot.

By scrapping the seeds and a little bit of the inside skin you can remove most of the heat - and keep the nice flavor enhancing properties of the chilli.
rendang add coconut milk
rendang cooked in pressure cooker

Add in the Blended Coconut

Add in the finely blended desiccated coconut - this helps with the flavor and texture of the dish.



Then you are ready to taste the gravy and see if needs any more salt, pepper, or sugar.


Now Tasting and Serving This Samatran Rendang

The depth and complexity of flavor that this dish has is amazing.

And as noted it won CNN Top Food see below.
plated rendang from samatra recipe
Print
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padang beef rendang pressure cooker

Rendang Beef Instant Pot

  • Author: rosie
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Category: dinner
  • Method: Instant-Pot
  • Cuisine: Indonesian

Description

Rendang


Scale

Ingredients

7 Candle Nuts (can use macadamia nuts- similar taste)

5 cloves (or 1 teaspoon ground cloves)

1 star anise

1 tablespoon cumin

2 tablespoon coriander powder

1 teaspoon nutmeg powder

1 tablespoon paprika

2 teaspoon cinnamon 

3 big chili deseeded

1 thumb ginger

1 thumb galangal (can use ginger for this if you do not have it)

2 lemongrass

2 kafir lime leaf (if you do not have this omit it)

2 bay leaf

4 shallots (can use grated onion if no chalets)

5 cloves garlic

2 cups coconut cream

2 pounds beef (chuck casserole or brisket)

1 cup desiccated coconut

1 thumb turmeric (1 teaspoon powdered)

1 tablespoon olive oil

2 tablespoon brown sugar (More or less to taste)

1/2 teaspoon salt. (More or less to taste)

1/2 teaspoon pepper. (More or less to taste)


Instructions

  1. Roughly cut galangal, ginger, turmeric, garlic (no need chop just put in the blender), lemongrass (dice to about 1/4 inch), chili, shallots, and then add to the blender and blend for about 5 minutes until quite a fine paste. You will need to add some olive oil to get it to blend as a paste and stop the bleed frequently to scrape down the sides and re-blend.
  2. Dice the beef into cubes approximately 1 inch
  3. Turn the instant pot to sauté and cook the paste for about 2-3 minutes - you will not need oil because you probably put 2-3 tablespoons in making the paste.
  4. Note we are not browning the meat - in Asia and especially for rich spicy dishes it not common to brown the meat.
  5.  Add the beef, now give it a really good stir to get the paste all around the beef
  6. Add the coconut cream and gain stir well
  7. Then add the rest of the ingredients - Add in the star anise, crush the kaffir lime leaves and add the cloves whole.
  8. Plus salt pepper and sugar for seasoning- hold some back so you can taste the cooked rendang gravy and season to taste after it is cooked
  9. Cook for 30 mins High pressure and use natural pressure release for 10 mins.
  10. Add in the finely blended desiccated coconut - this helps with the flavor and texture of the dish.
  11. Now taste the Rendang Gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart. 

Notes

Note: we got a burn warning on our instant pot - so watch for that as the pot comes up to pressure. We turned off the pot and with a wooden spoon scrapped and stuck paste off the bottom of the pot and mixed well and tried to make sure that the liquid was on the bottom.

We restarted the instant pot and all was fine.

Tip - Rendang actually improves with age - so leaving it for 2 days in the fridge you will notice an intensification of flavors


Nutrition

  • Calories: 543

Keywords: beef rendang

CNN Travel - Your pick: World's 50 best foods - Rendang Indonesia.

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