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.
Πρωτότυπη συνταγή από Forkin
- Συνολικός χρόνος
- 3 ώ. 30 λ.
- Μερίδες
- 4
- Δυσκολία
- Δύσκολη
- Ανά μερίδα
- 1.194 kcal
Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει ξηροί καρποί. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.
Προετοιμασία
Υλικά
Υλικά
- 1.000 gbeef chuck, cut into 5cm cubes
- 800 mlcoconut milk, full fat
- 2 τεμ.star anise
- 3 τεμ.cardamom pod
- 3 τεμ.clove
- 1 τεμ.cinnamon stick, small
- 1 τεμ.turmeric leaf, bruised
- 3 τεμ.kaffir lime leaf, torn
- 2 τεμ.asam keping, dried tamarind slices
- 1 κ.γ.salt
- 2 κ.σ.oil, vegetable or coconut
spice paste
- 100 gshallot, chopped
- 4 σκελίδαgarlic, peeled
- 3 τεμ.red 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 τεμ.candlenut
- 1 κ.σ.coriander seed
- 0,5 κ.γ.cumin seed
- 0,5 κ.γ.fennel seed
Εξοπλισμός
blender or food processor · large pot · cutting board · knife
Η μέθοδος
Βήμα προς βήμα
- 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.
Περίπου 10 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
- 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.
Περίπου 15 λ.
Σημείωση του μάγειρα: 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.
Περίπου 7 λ.
- 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.
Περίπου 2 λ.
- 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.
Περίπου 1 ώ. 30 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 ώ.
Σημείωση του μάγειρα: 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.
Περίπου 1 ώ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
- 10
Serve hot with steamed rice.
Ανά μερίδα
Διατροφικά στοιχεία
- Θερμίδες
- 1.194,2kcal
- Πρωτεΐνη
- 54,6g
- Υδατάνθρακες
- 32,5g
- Λιπαρά
- 105,8g
- Φυτικές ίνες
- 9,3g
- Σάκχαρα
- 7,4g
Εκτίμηση με βάση τις ποσότητες των υλικών της συνταγής. Οι τιμές μπορεί να διαφέρουν ανάλογα με τις μάρκες και τις αντικαταστάσεις.
Διατηρήστε το σωστά
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.
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