Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, beef rendang. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. This Beef Rendang recipe is from a payroll lady at a company I used to work for. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture.
Beef Rendang is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Beef Rendang is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have beef rendang using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beef Rendang:
- Prepare 3 kg chuck or blade steak
- Take 25 red chillies deseeded if you like it mild
- Make ready 10 garlic
- Take 3 cinnamon barks
- Make ready 3 sticks lemongrass
- Take 15 cloves
- Get 10 Salam leaves subs with 7 bay leaves
- Prepare 20 kaffir lime leaves
- Get 2 cm ginger
- Get 5 cm galangal
- Take 1.5 tsp nutmeg
- Take 1.5 tsp tumeric (I omit it here)
- Make ready 1 TBSP sugar
- Get 1 TBSP salt
- Make ready 1.5 litres coconut cream
Rendang is a meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until Rendang is a very special curry dish. Is Beef Rendang also a Malaysian recipe? As much as the Indonesians hate it, beef rendang has long been adopted and considered a local dish by the Malays in Singapore and Malaysia.
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.
Kaffir lime leaves are a lovely aromatic accent to all kinds of dishes—you'll see them used often in Thai or Malaysian cuisine. SAVEUR editor-in-chief James Oseland shares a trick for how to chiffonade. This beef rendang recipe yields buttery, juicy beef smothered in a thick, rich, caramelized, aromatic curry sauce. Learn how to make authentic Indonesian beef rendang in your own kitchen with an easy. 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.
So that’s going to wrap it up with this exceptional food beef rendang recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
