Beef rendang. 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 - the best and authentic beef rendang recipe online!
It is served at special occasions to honor guests and during festive seasons. 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. You can have Beef rendang using 23 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Beef rendang
- It's of Ingredients (A).
- Prepare of beef.
- It's of coconut cream.
- It's of vegetable oil.
- Prepare of Ingredients (B)- to blend.
- You need of candlenuts.
- Prepare of garlic.
- It's of red chili.
- It's of onions,.
- You need of ginger.
- Prepare of galangal.
- Prepare of turmeric.
- It's of coriander.
- You need of salt.
- Prepare of sugar.
- It's of green cardamoms.
- Prepare of cumin.
- Prepare of cloves.
- It's of Ingredients (C)- Seasonings and Spices.
- Prepare of bashed lemongrass.
- You need of kaffir lime leaves.
- You need of asam keping.
- You need of turmeric leaves, tied up.
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.
Beef rendang instructions
- Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking..
- Blend all the ingredients in (B), set the blend aside..
- Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor..
- Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic..
- Add the coconut milk and lemongrass into the wok..
- Add the beef and cook over medium heat. Bring the coconut milk to a boil..
- Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry..
- Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours, Served with rice or bread enjoy..
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. 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. This recipe for slow-cooked beef in a rich lemongrass and coconut sauce is well worth the effort.