Recipe

Daging Rendang from the kamado

Rendang beef cooked in the kamado is given time to develop its flavour gradually. The meat cooks slowly in a spicy base until it is full of flavour and beautifully tender.

Number of people:

10 people

Duration:

300 minutes

BBQ set-up:

Indirectly

BBQ temperature:

120 °C

Core temperature:

90 °C

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Preparation

  1. Cut the meat into equal-sized pieces. Grind or blend the spices into a thick paste. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Light the kamado using the XCelsius BBQ lighter and set it to a gentle heat of around 150°C. Time to get the barbecue going. Give it a bit of time to stabilise before you carry on.

  3. Heat the Dutch oven and fry the spice paste briefly until the aromas are released. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  4. Add the meat and stir well. Add the coconut milk and the remaining ingredients as per the recipe. Keep a relaxed pace and follow the steps at your own speed – that way, barbecuing stays fun.

  5. Let the rendang simmer gently without rushing. Stir occasionally and allow the liquid to reduce slowly. Keep a close eye on the dish and continue to follow the recipe step by step.

  6. The rendang is ready when the meat is tender and the sauce has turned dark and thick. Serve warm. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.