Main Course

Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 حصص
Cuisine: indonesian
Ingredients: 1,000 g beef chuck cut into 5cm cubes; 1,000 ml coconut milk full fat; 30 g galangal peeled and sliced; 20 g ginger peeled and sliced; 10 g turmeric peeled and sliced; 150 g shallot chopped; 6 فص garlic peeled; 30 g red chili deseeded and chopped; 60 g lemongrass white part only, thinly sliced; 4 قطعة candlenut toasted; 1 ملعقة كبيرة coriander seed toasted; 1 ملعقة صغيرة cumin seed toasted; 0.5 ملعقة صغيرة fennel seed toasted; 2 قطعة turmeric leaf tied in a knot; 4 قطعة kaffir lime leaf; 1 ملعقة كبيرة tamarind paste; 1 ملعقة صغيرة salt; 1 ملعقة صغيرة sugar; 2 ملعقة كبيرة cooking oil

This rich and aromatic Indonesian beef rendang features tender beef slow-cooked in a complex paste of spices and coconut milk until the liquids reduce and the meat is coated in a thick, flavorful sauce. It's a deeply savory and satisfying dish, perfect for a special meal.

وصفة أصلية من Forkin

الوقت الإجمالي: 3 س 30 د
عدد الحصص: 6
الصعوبة: صعبة
لكل حصة: 911 kcal

معلومات مسببات الحساسية: قد تحتوي على مكسرات. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

1,000 gbeef chuck, cut into 5cm cubes
1,000 mlcoconut milk, full fat
2 قطعةturmeric leaf, tied in a knot
4 قطعةkaffir lime leaf
1 ملعقة كبيرةtamarind paste
1 ملعقة صغيرةsalt
1 ملعقة صغيرةsugar
2 ملعقة كبيرةcooking oil

spice paste

30 ggalangal, peeled and sliced
20 gginger, peeled and sliced
10 gturmeric, peeled and sliced
150 gshallot, chopped
6 فصgarlic, peeled
30 gred chili, deseeded and chopped
60 glemongrass, white part only, thinly sliced
4 قطعةcandlenut, toasted
1 ملعقة كبيرةcoriander seed, toasted
1 ملعقة صغيرةcumin seed, toasted
0.5 ملعقة صغيرةfennel seed, toasted

الأدوات

food processor · dutch oven · large pot

طريقة التحضير

خطوة بخطوة

1
Combine galangal, ginger, turmeric, shallot, garlic, red chili, lemongrass, candlenut, coriander seed, cumin seed, and fennel seed in a food processor with a splash of cooking oil.
حوالي 5 د
ملاحظة الطاهي: Adding a little oil helps the ingredients blend into a smoother paste.
2
Process until a fine, smooth paste is formed.
حوالي 3 د
ملاحظة الطاهي: Scrape down the sides of the food processor as needed to ensure even blending.
3
Heat the remaining cooking oil in a large pot or Dutch oven over medium heat.
حوالي 1 د
4
Add the spice paste to the pot and sauté for 8-10 minutes until very fragrant and the oil separates from the paste.
حوالي 10 د
ملاحظة الطاهي: Sautéing the paste thoroughly is crucial for developing deep flavors.
5
Add the beef chuck to the pot and stir to coat evenly with the spice paste.
حوالي 2 د
6
Pour in the coconut milk, then add the turmeric leaf, kaffir lime leaf, tamarind paste, salt, and sugar.
حوالي 2 د
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
حوالي 1 س 30 د
ملاحظة الطاهي: Stirring prevents the coconut milk from scorching at the bottom of the pot.
8
Remove the lid and continue to simmer on low heat for another 1-1.5 hours, stirring more frequently, until most of the liquid has evaporated and the sauce has thickened and coated the beef.
حوالي 1 س 30 د
ملاحظة الطاهي: The rendang is ready when the oil separates and the beef is very tender and coated in a dark, rich sauce. This drying process is key to traditional rendang.
9
Remove the turmeric leaf and kaffir lime leaf before serving.
10
Serve hot with steamed rice.

لكل حصة

القيم الغذائية

39%التقييم

السعرات الحرارية: 911kcal
البروتين: 37.8g
الكربوهيدرات: 30.9g
الدهون: 80.5g
الألياف: 7g
السكر: 8g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover rendang in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.