This rendang recipe is created by top Chef Sidney Schutte, specially for Combekk to cook in our Dutch Ovens. A classic with a twist. Enjoy! 








  • 1,25 kg Short rib (klapstuk)
  • 200 g red union, finely chopped
  • 30 g garlic, chopped
  • 1 bottel of red wine
  • 5 pieces of lemongrass (bash the lemongrass with your pan to release more flavor)
  • 1/2 fresh red chili, finely chopped
  • 40 g ginger, finely chopped
  • 45 g brown sugar
  • 115 g tomato ketchup
  • 35 g sambal badjak
  • 60 g soy sauce
  • 2,5 g kerry powder
  • 2,5 g paprika powder
  • 10 g salt
  • 65 g peanut butter
  • 20 g sherry vinegar


1. Golden brown
Cut the meat into 3cm and sear them in the Dutch Oven in sunflower oil until the meat is golden brown. Add the onion and garlic and also fry

2. Stew
Add the red wine and alle of the ingredients except the peanut butter and the vinegar. Let the stew come to a simmer and stew for around 4 hours

3. Reduce
Let the saus reduce to the preferred concistency. Add the peanut butter and the vinegar

4. Serve
Before serving remove the lemongrass.


These products are perfect to use for this recipe:


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