Main Course

Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6人分
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 片 garlic peeled; 30 g red chili deseeded and chopped; 60 g lemongrass white part only, thinly sliced; 4 個 candlenut toasted; 1 大さじ coriander seed toasted; 1 小さじ cumin seed toasted; 0.5 小さじ fennel seed toasted; 2 個 turmeric leaf tied in a knot; 4 個 kaffir lime leaf; 1 大さじ tamarind paste; 1 小さじ salt; 1 小さじ sugar; 2 大さじ 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.

Forkinによるオリジナルレシピ

合計時間: 3 時間 30 分
人数: 6
難易度: 難しい
1人分: 911 kcal

アレルゲン情報： ナッツ類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1,000 gbeef chuck, cut into 5cm cubes
1,000 mlcoconut milk, full fat
2 個turmeric leaf, tied in a knot
4 個kaffir lime leaf
1 大さじtamarind paste
1 小さじsalt
1 小さじsugar
2 大さじcooking oil

spice paste

30 ggalangal, peeled and sliced
20 gginger, peeled and sliced
10 gturmeric, peeled and sliced
150 gshallot, chopped
6 片garlic, peeled
30 gred chili, deseeded and chopped
60 glemongrass, white part only, thinly sliced
4 個candlenut, toasted
1 大さじcoriander seed, toasted
1 小さじcumin seed, toasted
0.5 小さじfennel seed, toasted

調理器具

food processor · dutch oven · large pot

作り方

手順

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

1人分

栄養情報

39%スコア

カロリー: 911kcal
たんぱく質: 37.8g
炭水化物: 30.9g
脂質: 80.5g
食物繊維: 7g
糖類: 8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover rendang in an airtight container in the refrigerator.

温め直し

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