Beef Rendang

Beef rendang is one of Southeast Asia’s most beloved slow-cooked dishes, known for its bold spice blend, tender texture and rich coconut-based sauce. The depth of flavour comes from long simmering and careful reduction, traditionally done over many hours.

With the Dieta Mixing Kettle, this process becomes more efficient without compromising authenticity. Consistent heat and automatic stirring help develop the flavours evenly, making it easy to produce high-quality rendang in large quantities.

Process Time: 120 min

Cooking program

Place folding tool and hook in mixing kettle

125°C

00:05

Add oil and coconut flakes

125°C

0:05

Add onion, garlic, chili, lemongrass and spices

125°C

0:05

Add beef

125°C

0:05

Add coconut milk, sugar, tamarind, lime leaves and salt

94°C

2:00

Ingredients for 100 kg

Canola oil4,25 kg
Coconut flakes4,25 kg
Onion, finely chopped2,1 kg
Garlic, minced0,75 kg
Ginger, minced1,3 kg
Red chili, finely diced1,1 kg
Lemongrass, finely chopped0,4 kg
Cardamon powder21 kg
Star anise, whole85 g
Clove powder21 g
cinnamon sticks100g
Beef shoulder, cubes (30x30mm)63,6 kg
Coconut milk17 kg
Brown sugar2,1 kg
Tamarind paste1,1 kg
Kaffir lime leaves64 g
Salt0,5 kg

Instructions

Mount the hook and folding tool on the mixing kettle
Set core temp to 125°C and add oil and coconut flakes. Set mixing to 40 auto reverse slow and time to 5 minutes
Add onion, garlic, chili and ginger and set mixing to 40, auto reverse slow and time to 5 min
Add beef and set mixing to 40, auto reverse slow, time to 10 minutes
Add the rest of the ingrediens and set the food temperature to 94°C, mixing to 20, forward only and time to 2h