Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, awesome beef rendang. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Authentic beef rendang recipe from Minangkabau, Indonesia. You can recreate this world's best food at home by Sushi, beef rendang or lasagne? You probably thought you knew, but most likely you don't.
Awesome Beef Rendang is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Awesome Beef Rendang is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook awesome beef rendang using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Awesome Beef Rendang:
- Get 3 tsp Oil
- Get 7 Cloves garlic
- Take 2 small Onions, peeled and chopped
- Get 1 kg Steak. I like using rump
- Prepare 3 Large fresh red chillies
- Prepare 1/2 tsp Chilli powder
- Make ready 1 Heaped tbsp turmeric
- Take Thumb sized piece of fresh ginger, peeled and grated
- Take 420 mls Coconut Cream
- Get 350 mls Beef Stock
- Take 2 tsp Cumin
- Make ready 2 tbsp Soy Sauce
- Get 2 Kaffir lime leaves
- Make ready 3 Heaped tsp brown sugar
- Make ready 3 tsp Minced lemongrass paste
- Prepare 3 tbsp Lime juice
- Take Salt and Pepper to season
Thus, Cheater Instant Pot Beef Rendang is born! Beef Rendang uses a spice paste, mixed with coconut milk and shredded coconut to create a beautiful flavor profile and awesome texture. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries.
Instructions to make Awesome Beef Rendang:
- Trim the beef of any large bits of fat and then slice into 1/2 thick strips.
- Put the oil in a heavy-bottomed fry pan on a mid heat.
- Put in the onion, garlic, chillies, ginger, chilli powder and turmeric and cook it down for about 5 minutes
- Put in a food processor (or if you don't have one, a large pestle and mortar - even a large heavy bowl at a stretch) and add 60ml of the coconut cream. Let it sit and cool before blitzing or mashing to a paste.
- Put the paste back into the hot fry pan and put the beef in it along with the remaining coconut cream and the rest of the ingredients. Stir it until all combined well.
- Simmer for around 50-60 minutes on a LOW heat, stirring every 10 minutes or so. DO NOT COVER AS YOU WANT THE LIQUID TO EVAPORATE ALMOST COMPLETELY. It should still be tender and juicy at the end but Rendang is not a wet curry. Keep an eye on it as it gets towards the end of cooking as the Sweetness in some of the ingredients will cause it to stick and burn quickly.
- When cooked, stir it around and then place over cooked rice and I like some Pak Choy with it. When dished, season with salt and pepper and squeeze over the lime juice
- Enjoy!!! 😊
The easy-to-make beef rendang is one of the most amazing curry dishes I'd ever eaten. I remember the first time I had beef rendang. I was about eleven years old, sitting in a Malaysian restaurant in a. 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.
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