Beef Rendang
Rendang is a rich and aromatic Indonesian slow-cooked beef dish, simmered in coconut milk and a complex spice paste until the liquids evaporate and the meat becomes tender and deeply flavored. This recipe delivers a satisfying and authentic rendang experience.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 3 س 30 د
- عدد الحصص
- 4
- الصعوبة
- صعبة
- لكل حصة
- 1,194 kcal
معلومات مسببات الحساسية: قد تحتوي على مكسرات. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 1,000 gbeef chuck, cut into 5cm cubes
- 800 mlcoconut milk, full fat
- 2 قطعةstar anise
- 3 قطعةcardamom pod
- 3 قطعةclove
- 1 قطعةcinnamon stick, small
- 1 قطعةturmeric leaf, bruised
- 3 قطعةkaffir lime leaf, torn
- 2 قطعةasam keping, dried tamarind slices
- 1 ملعقة صغيرةsalt
- 2 ملعقة كبيرةoil, vegetable or coconut
spice paste
- 100 gshallot, chopped
- 4 فصgarlic, peeled
- 3 قطعةred chili, deseeded and chopped
- 15 gginger, peeled and sliced
- 15 ggalangal, peeled and sliced
- 5 gturmeric, peeled and sliced
- 30 glemongrass, white part only, sliced
- 3 قطعةcandlenut
- 1 ملعقة كبيرةcoriander seed
- 0.5 ملعقة صغيرةcumin seed
- 0.5 ملعقة صغيرةfennel seed
الأدوات
blender or food processor · large pot · cutting board · knife
طريقة التحضير
خطوة بخطوة
- 1
Combine all spice paste ingredients (shallot, garlic, red chili, ginger, galangal, turmeric, lemongrass, candlenut, coriander seed, cumin seed, fennel seed) in a blender or food processor with a splash of water or oil, and blend until a smooth paste forms.
حوالي 10 د
ملاحظة الطاهي: Toasting the whole spices briefly in a dry pan before grinding enhances their aroma.
- 2
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat.
حوالي 1 د
- 3
Add the prepared spice paste to the pot and sauté for 10-15 minutes, stirring frequently, until very fragrant and the oil separates from the paste.
حوالي 15 د
ملاحظة الطاهي: This step is crucial for developing the flavor of the rendang.
- 4
Add the beef cubes to the pot and stir to coat them evenly with the spice paste; cook for 5-7 minutes until the beef is lightly browned on all sides.
حوالي 7 د
- 5
Pour in the coconut milk, then add the star anise, cardamom pods, cloves, cinnamon stick, turmeric leaf, kaffir lime leaves, asam keping, and salt.
حوالي 2 د
- 6
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 1.5 hours, stirring occasionally.
حوالي 1 س 30 د
ملاحظة الطاهي: Ensure the heat is low enough to prevent scorching, but high enough to maintain a gentle simmer.
- 7
After 1.5 hours, remove the lid and continue to simmer, stirring more frequently, until most of the liquid has evaporated and the sauce has thickened significantly, turning into a rich, dark gravy.
حوالي 1 س
ملاحظة الطاهي: The rendang is ready when the oil separates from the coconut milk solids and the beef is fork-tender. The color should be a deep reddish-brown.
- 8
Continue cooking and stirring until the sauce is almost completely dry and clings to the beef, creating a 'dry' rendang. This may take an additional 30-60 minutes.
حوالي 1 س
ملاحظة الطاهي: Adjust cooking time based on desired dryness. For a 'wet' rendang, stop cooking earlier when there's still some sauce.
- 9
Taste and adjust seasoning if necessary.
حوالي 1 د
- 10
Serve hot with steamed rice.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 1,194.2kcal
- البروتين
- 54.6g
- الكربوهيدرات
- 32.5g
- الدهون
- 105.8g
- الألياف
- 9.3g
- السكر
- 7.4g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover rendang in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.