Recipe of Beef Rendang
Beef Rendang is a masterpiece of Indonesian cuisine, a savory and aromatic dish that's worth the time and effort. This slow-cooked marvel combines tender beef with a symphony of spices and coconut milk, resulting in a complex, mouthwatering flavor. It's a culinary journey that's as rewarding to make as it is to savor.
4
Servings
180 min
Preparation
Intermediate
Meat
Ingredients
- 2 lbs (900g) beef chuck, cut into chunks
- 2 cans (14 oz each) coconut milk
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 Tbsp tamarind paste
- 2 Tbsp oil
- Salt, to taste
- Spice Paste:
- 5 shallots, peeled
- 5 garlic cloves
- 5 dried red chilies, soaked
- 2-inch (5 cm) ginger
- 2-inch (5 cm) galangal
- 1 tsp cumin seeds
- 1 tsp coriander seeds
Join me and let's see how to make Beef Rendang
Instructions:
- Blend the spice paste ingredients until smooth.
- Heat oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
- Add beef chunks and sear until browned on all sides.
- Pour in one can of coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if available), and tamarind paste. Stir well.
- Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Add more coconut milk if it gets too dry.
- After 2 hours, continue simmering uncovered until the sauce thickens and the beef is tender, about 1 more hour.
- Season with salt to taste and remove lemongrass and lime leaves.
- Serve hot with steamed rice. Enjoy your homemade Beef Rendang!
- Note: Beef Rendang is best when it's allowed to cool and reheat, allowing the flavors to meld even further.
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