Main Course

Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 racions
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 gra garlic peeled; 30 g red chili deseeded and chopped; 60 g lemongrass white part only, thinly sliced; 4 u candlenut toasted; 1 cs coriander seed toasted; 1 ct cumin seed toasted; 0,5 ct fennel seed toasted; 2 u turmeric leaf tied in a knot; 4 u kaffir lime leaf; 1 cs tamarind paste; 1 ct salt; 1 ct sugar; 2 cs 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.

Una recepta original de Forkin

Temps total: 3 h 30 min
Racions: 6
Dificultat: Difícil
Per ració: 911 kcal

Informació sobre al·lèrgens: pot contenir fruita seca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 gbeef chuck, cut into 5cm cubes
1.000 mlcoconut milk, full fat
2 uturmeric leaf, tied in a knot
4 ukaffir lime leaf
1 cstamarind paste
1 ctsalt
1 ctsugar
2 cscooking oil

spice paste

30 ggalangal, peeled and sliced
20 gginger, peeled and sliced
10 gturmeric, peeled and sliced
150 gshallot, chopped
6 gragarlic, peeled
30 gred chili, deseeded and chopped
60 glemongrass, white part only, thinly sliced
4 ucandlenut, toasted
1 cscoriander seed, toasted
1 ctcumin seed, toasted
0,5 ctfennel seed, toasted

Estris

food processor · dutch oven · large pot

Elaboració

Pas a pas

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.
Uns 5 min
Nota de cuina: Adding a little oil helps the ingredients blend into a smoother paste.
2
Process until a fine, smooth paste is formed.
Uns 3 min
Nota de cuina: 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.
Uns 1 min
4
Add the spice paste to the pot and sauté for 8-10 minutes until very fragrant and the oil separates from the paste.
Uns 10 min
Nota de cuina: 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.
Uns 2 min
6
Pour in the coconut milk, then add the turmeric leaf, kaffir lime leaf, tamarind paste, salt, and sugar.
Uns 2 min
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Uns 1 h 30 min
Nota de cuina: 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.
Uns 1 h 30 min
Nota de cuina: 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.

Per ració

Nutrició

39%Puntuació

Calories: 911kcal
Proteïnes: 37,8g
Hidrats de carboni: 30,9g
Greixos: 80,5g
Fibra: 7g
Sucre: 8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover rendang in an airtight container in the refrigerator.

Com reescalfar-ho

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