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Chrysalis Vineyards

Beef Rendang - 2016 Rubiana

Beef Rendang - 2016 Rubiana
Recipe Date:
October 1, 2019
Serving Size:
Cook Time:
Imperial (US)
Beef Rendang is a spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. It pairs nicely with Rubiana because of the unique smokiness and spiciness that the wine brings out and the continental flavors of the Rendang.
  • 1/2 lb boneless beef short ribs, cut into cubes
  • 5 tbsps cooking oil
  • 1 stick cinnamon, about 2-inch length
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass, cut into 4-inch length and pounded
  • 1 cup thick coconut milk, coconut cream
  • 1 cup water
  • 2 tsps tamarind pulp, soaked in some warm water for the juice and discard the seeds
  • 6 kaffir lime leaves, very finely sliced
  • 6 tbsps kerisik, toasted coconut
  • 1 tbsp sugar or palm sugar to taste
  • salt to taste
  • 5 Spice Paste: shallots
  • 1 inch galangal
  • 3 lemongrass (white part only)
  • 5 cloves of garlic
  • 1 inch of ginger
  • 12 dried chilies, soaked in warm water and seeded

1. Chop the spice paste ingredients and then blend it in a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.

3. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

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