The traditional rending can be made with chicken, vegetables, or like ours tender cuts of beef. The ingredients common to the rending are present in our Indonesian Rendang Curry Starter including coconut milk. The coconut is essential to finish the dish with fat for frying. True rending is not a saucy dish so keep cooking until the main ingredient is thickly coated with spices.
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
1 Pound Beef Short Rib Or Beef Shank, cleaned and cubed 2" pieces
2/3 Cup Rendang Curry Starter
2 Cups Water Or Broth
Whisk together the Rendang Curry Starter with the warm liquid in 2-quart braising pan. Add the beef pieces and cover the pan; simmer on low for 3-4 hours until almost all the liquid is gone and cooked into the meat. Allow the pieces to fry in the fat for a few minutes before removing; the beef will be coated with spices, and very tender.
Scoop up the rendang with warm naan and garnish with yogurt, cilantro and tangy chutney if desired.