Cooking Indonesian Beef Stew a.k.a Rendang with Instapot

According to CNN' survey on 2017, Rendang is the world's most delicious food. How blessed I am to grow up eating this dish. I used to cook this using instant seasoning but out of so many brands, I only like one particular one. Unfortunately, our local Asian Supermarket no longer carry it so I had to make it from scratch. Turned out it is not that hard. I don't mind making it any day as long as I have chopper and instapot.

First thing first: cut the beef meat then brown them. Pressure cook it with beef bone and water for 35 minutes (or use the meat/ stew setting on Instapot)

While the meat is cooking, chop the minced ingredients, then stir-fry them:

Once the meat is done cooking, release the pressure, add the rest of the ingredients then cook on high pressure for 15 minutes or slow cook for another hour.

Indonesian Beef Stew a.k.a Rendang

Printable recipe

Ingredients:

1.5 lbs. boneless beef meats cut into cubes (We prefer shank can be found at Asian Supermarket or short ribs)

3 tablespoons oil

Beef bone (we use beef neck bone, also found at Asian Supermarket)

Water, about 3 cups or just enough to cover the meat and bone

1 inch ginger

1/2 teaspoon ground tumeric

1/2 teaspoon ground jinten

1/2 teaspoon ground nutmeg

1 teaspoon ground coriander

3 cloves

1 stalk of lemongrass, cut into 4 inch length, bruised

Salt and pepper to taste

2 tablespoons sweet soy sauce

1 teaspoons tamarind

1 piece of dried galangal

4 salam leaves

4 kafir lime leaves

400 ml coconut milk

4 medium size potatoes, cut into 1 inch cubes

1 pack tofu, cut into 1 inch cubes

Minced:

5 shallots

5 cloves garlic

5 large red chilies, take out the seeds

Directions:

Heat the pot then brown the meat. Add the bone and enough water to cover the meat and bone.

Pressure cook it with beef bone and water for 35 minutes (or use the meat/ stew setting on Instapot)

While the meat is cooking, chop the minced ingredients, then stir-fry until fragrant.

When the meat is done cooking, release the pressure, leave about 1 cup of broth (use the rest for soup or other dish) then add the rest of the ingredients.

Cook on high pressure for 15 minutes or slow cook for an hour while mixing occasionally with wooden spatula.

Garnish with fried shallots eat with rice and chilies. 

Enjoy! 

You may also like:

Beef Bourguignon

Kalbi BBQ Beef

Indonesian Fried Meatball