Beef Rendang
Beef Rendang

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beef rendang. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Beef Rendang is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Beef Rendang is something that I’ve loved my entire life. They’re nice and they look fantastic.

Beef Rendang - the best and authentic beef rendang recipe online! Spicy and rich Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture.

To get started with this particular recipe, we have to first prepare a few components. You can have beef rendang using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Beef Rendang:
  1. Prepare 3 kg chuck or blade steak
  2. Get 25 red chillies deseeded if you like it mild
  3. Take 10 garlic
  4. Prepare 3 cinnamon barks
  5. Make ready 3 sticks lemongrass
  6. Get 15 cloves
  7. Make ready 10 Salam leaves subs with 7 bay leaves
  8. Prepare 20 kaffir lime leaves
  9. Take 2 cm ginger
  10. Prepare 5 cm galangal
  11. Take 1.5 tsp nutmeg
  12. Prepare 1.5 tsp tumeric (I omit it here)
  13. Get 1 TBSP sugar
  14. Get 1 TBSP salt
  15. Prepare 1.5 litres coconut cream

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. 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.

Steps to make Beef Rendang:
  1. Blend using about 400 mL coconut cream all the spice but lemongrass, cinnamon barks, kaffir lime leaves, Salam leaves and galangal.
  2. 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)
  3. 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)
  4. Safely open the pressure cooker’s lid and take out all the meat and set aside.
  5. 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.
  6. Put the meat and sauce together and cook for a further 15-30 minutes.
  7. Serve with steam rice and fresh salad leaves / chopped cucumbers.

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. 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. Chef John's Beef Rendang. this link is to an external site that may or may not meet accessibility guidelines.

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