If you’re looking for a quick and easy way to prepare Rendang beef, the Instant Pot is perfect for you! This dish only requires a few simple steps and can be ready in just minutes. Ingredients: 1 pound beef chuck roast, trimmed and cut into 1-inch cubes 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon ground ginger 1/2 teaspoon ground cardamom or cinnamon powder (optional) 3/4 cup chicken broth or water* 1/2 cup Rendang Paste (recipe follows)** or store-bought Rendang Sauce*** Instructions: 1. Add the cubed beef to the Instant Pot. Drizzle with olive oil and sprinkle with garlic, ginger, and cardamom (if using). Toss to coat. 2. Close the lid of the Instant Pot and turn it on to “sealing” mode by pressing down on the “Sealing” button. 3. Set the timer to 10 minutes. 4. After 10 minutes have elapsed, use a fork to shred the beef into bite-sized pieces. 5. Add chicken broth or water to the Instant Pot and stir well to combine. 6. Turn off the Instant Pot by pressing down on the “Cancel” button and remove from heat.* 7. Stir in Rendang Paste until well combined.* 8. Serve immediately, topped with shredded green onion if desired.* Recipe Notes: *If using store-bought chicken broth instead of chicken broth from a carton, make sure it is low sodium before adding it to your Instant Pot; otherwise you may end up with an overly salty dish **If using homemade Rendang Paste instead of store-bought Rendang Sauce ***If using store-bought Rendang Sauce instead of homemade Rendang Paste ..
If you’ve ever eaten real rendang, then you’ll know it’s a fit for a king – and it has a fascinating story. Also, See our other Rendang Recipes Chicken Rendang Recipe Vegetarian Jackfruit Rendang Recipe Vegetarian Tempeh Rendang Recipe
What does Instant Pot Rendang Taste Like?
Rendang has a unique taste – the coconut milk deepens into a nutty, buttery sweetness, rendang is a rich and complex tasting curry. Most people from Indonesia will say that the Padang Beef Rendang recipe is the best.
How Do I Make Beef Rendang In A Pressure Cooker
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. We have an in-depth video on how to make beef rendang – it is well worth watching.
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. Take some desiccated, shredded coconut and toast it in the Instant Pot – Saute. This toasted coconut really brings richness to the rendang towards the end when we add it. Remove any excess fat from the brisket – Dice the beef into cubes approximately big bite-sized chunks. Add 1-2 tablespoons of oil and cook till sear the sides – keeping the juices in. Prepare Your Vegetables, herbs, and spices.
Start with the Rendang Paste.
Roughly cut ginger, turmeric, garlic, shallots (no need to chop just put in the blender), chili, candlenuts, and galangal. With the galangal – chop into finer bits because it tends to be quick fibrous – and we just want the taste – not the fibers – dicing it smaller means you do not taste the after you have put them in a blender or food processor. 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. 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 tablespoons in making the paste. After you have cooked the paste – add the Cumin, coriander, and nutmeg ground or powdered forms and mix. Then turn off the instant pot and take out the paste and put it on top of the meat. Now add the beef stock (beef broth) and deglaze the bottom of the instant pot well. Use a wooden spoon and mix around until the bottom of the pot is very clean. Now mix the paste all in through the meat, add salt pepper for seasoning – then add back to the instant pot. Add in the star anise, cloves, and lemongrass, followed by the turmeric leaf if you have it, and then crush the kaffir lime leaves and put them in. Also, add the bay leaves. Crush the Cardamon pods and also add those. Now take the coconut cream and pour gently onto the top – not stirring. We are not mixing the cream until after cooking. This prevents the instant pot from giving the burn warning – as the coconut cream is too thick and will usually result in a burn warning. Cook for 30-35 mins High pressure and use natural pressure release for 10 mins. After cooking we have quite a liquid sauce- First taste the Rendang gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart. Now take out the herbs, spices, and meat. Turn the pot onto saute and reduce the sauce by about 50%. You will find that it thickens up really nicely to form traditional rendang style paste. Add in the finely blended desiccated coconut – this helps with the flavor and texture of the dish.
Key Spices for Beef Rendang
Cloves
The flavor from Cloves is a strong and sweet rich taste – quite unique. Cloves are one of the most penetrating of all spices and their flavor gives a great taste to dishes.
Chili
Chilli is a key ingredient and 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 – 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 chili – 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 flavor of the dish.
Can you freeze Beef Rendang?
Can beef rendang be frozen? Yes the dish freezes very well – infact you may notice the flavor intensifies.
How do you make your beef curry tender?
The best way is to use a pressure cooker and you get amazing pull apart tender beef curry like the rendang coconut curry.
Is Beef rendang gluten free?
Yes it is if you check your packets and spices just to msake sure there is no residual gluten. But it is easy to make beef rendang gluten free.
What kind of Beef for Rendang?
Because the beef is cooked long and slow traditionally cheaper cuts of meat where used in the Indonesian villages. Here are the best kinds of beef for rendang, brisket, pot roast, and blade steak. However you can equally use sirloin, scotch fillet and rump – these better cuts will not take as long to become tender.
How long does Beef Rendang last?
Beef rendang was used in Indonesia as a way to preserve meat for travels. In the fridge, it can keep for a week in an airtight container and in a freezer 4 months is ok as well.
What to serve with this recipe?
Rice is the best to serve with a beef rendang, but I have also really enjoyed it with mashed potato, and one time I had it with polenta (see Trader Joes Polenta) and it was great.
Is Rendang Indonesian or Malaysian?
It definitely originates from Indonesia. 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.
If I Don’t Have Clove Powder Or Cardamon Powder, Can You Use Actual Cloves And Cardamon?
Yes – in fact, it is best you use the actual cloves and cardamon
What is Tamarind paste?
Tamarind paste comes from the fruit of tamarind trees.
What Does Tarmarind Paste Taste Like?
Tamarind paste taste is sour, citrusy, savory. But the subtle taste that many say makes it special is a hint of smokiness and caramel taste. What can you use if you do not have any Tamarind Paste – try sumac. It’s a key ingredient in many Southeast Asian dishes
What Is The Consistency Of Real Authentic Tamarind Paste
The real tamarind paste from the authentic Asian markets is very thick and sticky. Before use normally you would soak it in hot water to soften before using it.
Top 14 Tips On How To Prepare The Best Beef Rendang (14 Helpful Tips)
Turmeric leaves are another ingredient that is not available in certain parts of the world. If you are unable to get turmeric leaves, use two more kaffir lime leaves. Rendang is the best food in the world – at least according to CNN Travel – Your pick: World’s 50 best foods – Rendang Indonesia.
