Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, beef rendang. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Beef Rendang is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Beef Rendang is something that I have loved my whole life.
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. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water.
To get started with this recipe, we have to prepare a few components. You can cook beef rendang using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef Rendang:
- Make ready 3 kg chuck or blade steak
- Prepare 25 red chillies deseeded if you like it mild
- Prepare 10 garlic
- Get 3 cinnamon barks
- Get 3 sticks lemongrass
- Get 15 cloves
- Prepare 10 Salam leaves subs with 7 bay leaves
- Take 20 kaffir lime leaves
- Get 2 cm ginger
- Get 5 cm galangal
- Take 1.5 tsp nutmeg
- Get 1.5 tsp tumeric (I omit it here)
- Prepare 1 TBSP sugar
- Take 1 TBSP salt
- Make ready 1.5 litres coconut cream
There are as many recipes for beef rendang as there are cooks who make it. It's a complexly flavoured dish because of the large. 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. 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.
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.
Add the beef, galangal, lemongrass, turmeric leaf and kaffir lime leaves, and stir to combine well. Gradually add the coconut milk, stirring until well combined. Reduce the heat to as low as. 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 for this special food beef rendang recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
