Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, beef rendang. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cooking & baking supplies and more. Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. Called "rendang daging" in local language, it's arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Beef Rendang is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Beef Rendang is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have beef rendang using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef Rendang:
- Get 3 kg chuck or blade steak
- Prepare 25 red chillies deseeded if you like it mild
- Get 10 garlic
- Get 3 cinnamon barks
- Get 3 sticks lemongrass
- Get 15 cloves
- Get 10 Salam leaves subs with 7 bay leaves
- Make ready 20 kaffir lime leaves
- Take 2 cm ginger
- Take 5 cm galangal
- Take 1.5 tsp nutmeg
- Prepare 1.5 tsp tumeric (I omit it here)
- Get 1 TBSP sugar
- Make ready 1 TBSP salt
- Make ready 1.5 litres coconut cream
To say it's extravagantly delicious is an understatement. There are very few curries in this world with such amazingly complex flavours. Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and. Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender.
Instructions to make Beef Rendang:
- Blend using about 400 mL coconut cream all the spice but lemongrass, cinnamon barks, kaffir lime leaves, Salam leaves and galangal.
- Cook the spice mix on low heat including all the leaves, galangal, nutmeg, salt, pepper and sugar without oil or water until fragrant and oily (pic 2)
- Add the diced meat, turn up the heat to medium and make sure meat is covered with the sauce. After 10 minutes of cooking and the juice from meat is out (pic 2) you might want to use your pressure cooker and cook for 10-15 minutes. (Blade steak for 20 minutes)
- Safely open the pressure cooker’s lid and take out all the meat and set aside.
- Add the remaining coconut cream and keep cooking the sauce on low heat for about 3-5 hours on low heat, stir occasionally. The sauce should be dark and looks creamy (pic 2). The original recipe called for cooking the meat and sauce on low heat for about 9 hours. You can cut the cooking time, but it’s not rendang, it’s called kalio.
- Put the meat and sauce together and cook for a further 15-30 minutes.
- Serve with steam rice and fresh salad leaves / chopped cucumbers.
It's then fried together with the remaining braising liquid until the liquid caramelizes around the beef, coating it with an insane amount of flavor. Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks.
So that is going to wrap it up with this special food beef rendang recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
