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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 3 h 30 min
- Porcije
- 4
- Težina
- Teško
- Po porciji
- 1.194 kcal
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Priprema
Sastojci
Sastojci
- 1.000 gbeef chuck, cut into 5cm cubes
- 800 mlcoconut milk, full fat
- 2 komstar anise
- 3 komcardamom pod
- 3 komclove
- 1 komcinnamon stick, small
- 1 komturmeric leaf, bruised
- 3 komkaffir lime leaf, torn
- 2 komasam keping, dried tamarind slices
- 1 žličicasalt
- 2 žlicaoil, vegetable or coconut
spice paste
- 100 gshallot, chopped
- 4 češanjgarlic, peeled
- 3 komred 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 komcandlenut
- 1 žlicacoriander seed
- 0,5 žličicacumin seed
- 0,5 žličicafennel seed
Oprema
blender or food processor · large pot · cutting board · knife
Postupak
Korak po korak
- 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.
Oko 10 min
Napomena kuhara: 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.
Oko 1 min
- 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.
Oko 15 min
Napomena kuhara: 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.
Oko 7 min
- 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.
Oko 2 min
- 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.
Oko 1 h 30 min
Napomena kuhara: 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.
Oko 1 h
Napomena kuhara: 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.
Oko 1 h
Napomena kuhara: 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.
Oko 1 min
- 10
Serve hot with steamed rice.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 1.194,2kcal
- Bjelančevine
- 54,6g
- Ugljikohidrati
- 32,5g
- Masti
- 105,8g
- Vlakna
- 9,3g
- Šećeri
- 7,4g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.