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.
O rețetă originală de Forkin
- Durată totală
- 3 ore 30 min.
- Porții
- 4
- Dificultate
- Dificilă
- Per porție
- 1.194 kcal
Informații despre alergeni: poate conține nuci. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 1.000 gbeef chuck, cut into 5cm cubes
- 800 mlcoconut milk, full fat
- 2 buc.star anise
- 3 buc.cardamom pod
- 3 buc.clove
- 1 buc.cinnamon stick, small
- 1 buc.turmeric leaf, bruised
- 3 buc.kaffir lime leaf, torn
- 2 buc.asam keping, dried tamarind slices
- 1 lingurițăsalt
- 2 lingurăoil, vegetable or coconut
spice paste
- 100 gshallot, chopped
- 4 cățelgarlic, peeled
- 3 buc.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 buc.candlenut
- 1 lingurăcoriander seed
- 0,5 lingurițăcumin seed
- 0,5 lingurițăfennel seed
Ustensile
blender or food processor · large pot · cutting board · knife
Mod de preparare
Pas cu pas
- 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 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.
Aproximativ 1 oră 30 min.
Nota bucătarului: 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.
Aproximativ 1 oră
Nota bucătarului: 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.
Aproximativ 1 oră
Nota bucătarului: 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.
Aproximativ 1 min.
- 10
Serve hot with steamed rice.
Per porție
Valori nutriționale
- Calorii
- 1.194,2kcal
- Proteine
- 54,6g
- Carbohidrați
- 32,5g
- Grăsimi
- 105,8g
- Fibre
- 9,3g
- Zahăr
- 7,4g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.