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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 3 godz. 30 min
- Porcje
- 4
- Trudność
- Trudny
- Na porcję
- 1194 kcal
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Przygotowanie stanowiska
Składniki
Składniki
- 1000 gbeef chuck, cut into 5cm cubes
- 800 mlcoconut milk, full fat
- 2 szt.star anise
- 3 szt.cardamom pod
- 3 szt.clove
- 1 szt.cinnamon stick, small
- 1 szt.turmeric leaf, bruised
- 3 szt.kaffir lime leaf, torn
- 2 szt.asam keping, dried tamarind slices
- 1 łyżeczkasalt
- 2 łyżkaoil, vegetable or coconut
spice paste
- 100 gshallot, chopped
- 4 ząbekgarlic, peeled
- 3 szt.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 szt.candlenut
- 1 łyżkacoriander seed
- 0,5 łyżeczkacumin seed
- 0,5 łyżeczkafennel seed
Sprzęt
blender or food processor · large pot · cutting board · knife
Sposób przygotowania
Krok po kroku
- 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 1 godz. 30 min
Wskazówka kucharza: 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.
Około 1 godz.
Wskazówka kucharza: 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.
Około 1 godz.
Wskazówka kucharza: 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.
Około 1 min
- 10
Serve hot with steamed rice.
Na porcję
Wartości odżywcze
- Kalorie
- 1194,2kcal
- Białko
- 54,6g
- Węglowodany
- 32,5g
- Tłuszcz
- 105,8g
- Błonnik
- 9,3g
- Cukry
- 7,4g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.