Main Course

Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 porcji
Cuisine: indonesian
Ingredients: 1000 g beef chuck cut into 5cm cubes; 1000 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 ząbek garlic peeled; 30 g red chili deseeded and chopped; 60 g lemongrass white part only, thinly sliced; 4 szt. candlenut toasted; 1 łyżka coriander seed toasted; 1 łyżeczka cumin seed toasted; 0,5 łyżeczka fennel seed toasted; 2 szt. turmeric leaf tied in a knot; 4 szt. kaffir lime leaf; 1 łyżka tamarind paste; 1 łyżeczka salt; 1 łyżeczka sugar; 2 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 30 min
Porcje: 6
Trudność: Trudny
Na porcję: 911 kcal

Informacja o alergenach: może zawierać orzechy. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gbeef chuck, cut into 5cm cubes
1000 mlcoconut milk, full fat
2 szt.turmeric leaf, tied in a knot
4 szt.kaffir lime leaf
1 łyżkatamarind paste
1 łyżeczkasalt
1 łyżeczkasugar
2 łyżkacooking oil

spice paste

30 ggalangal, peeled and sliced
20 gginger, peeled and sliced
10 gturmeric, peeled and sliced
150 gshallot, chopped
6 ząbekgarlic, peeled
30 gred chili, deseeded and chopped
60 glemongrass, white part only, thinly sliced
4 szt.candlenut, toasted
1 łyżkacoriander seed, toasted
1 łyżeczkacumin seed, toasted
0,5 łyżeczkafennel seed, toasted

Sprzęt

food processor · dutch oven · large pot

Sposób przygotowania

Krok po kroku

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.
Około 5 min
Wskazówka kucharza: Adding a little oil helps the ingredients blend into a smoother paste.
2
Process until a fine, smooth paste is formed.
Około 3 min
Wskazówka kucharza: 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.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
6
Pour in the coconut milk, then add the turmeric leaf, kaffir lime leaf, tamarind paste, salt, and sugar.
Około 2 min
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Około 1 godz. 30 min
Wskazówka kucharza: 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.
Około 1 godz. 30 min
Wskazówka kucharza: 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.

Na porcję

Wartości odżywcze

39%Ocena

Kalorie: 911kcal
Białko: 37,8g
Węglowodany: 30,9g
Tłuszcz: 80,5g
Błonnik: 7g
Cukry: 8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover rendang in an airtight container in the refrigerator.

Odgrzewanie

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