Ingredients with Measurements:
- 2 lbs oxtail
- 2 cups coconut milk
- 2 cups water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 2 star anise
- 1 tsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 4 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
- Mortar and pestle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the oxtail and brown on all sides.
2. Remove the oxtail from the pot and set aside.
3. In the same pot, add the lemongrass, kaffir lime leaves, cinnamon stick, cloves, cardamom pods, and star anise. Cook for 1-2 minutes until fragrant.
4. Add the coconut milk, water, tamarind paste, palm sugar, and salt. Stir to combine.
5. Return the oxtail to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 3-4 hours, stirring occasionally, until the oxtail is tender and the sauce has thickened.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 35g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef or lamb can be substituted for oxtail.
- Brown sugar can be substituted for palm sugar.
- Lime juice can be substituted for tamarind paste.
Variations:
- Add diced potatoes and carrots to the pot for a heartier meal.
- Use chicken instead of oxtail for a quicker cooking time.
- Add sliced chilies for extra heat.
Tips and tricks:
- Browning the oxtail before simmering adds extra flavor to the dish.
- Use a mortar and pestle to bruise the lemongrass and release its flavor.
- Stir occasionally to prevent the sauce from burning.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the oxtail rendang in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried green beans
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, simmer for longer to thicken.
- If the oxtail is not tender, simmer for longer until it is.
Food safety advice:
- Make sure the oxtail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is typically made with beef or chicken and is slow-cooked in coconut milk and spices until the sauce has thickened.
Flavor profiles:
The oxtail rendang is rich and savory with a hint of sweetness from the palm sugar. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the oxtail rendang with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian