Beef Rendang
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.
O rețetă originală de Forkin
- Durată totală
- 3 ore 30 min.
- Porții
- 6
- Dificultate
- Dificilă
- Per porție
- 911 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
- 1.000 mlcoconut milk, full fat
- 2 buc.turmeric leaf, tied in a knot
- 4 buc.kaffir lime leaf
- 1 lingurătamarind paste
- 1 lingurițăsalt
- 1 lingurițăsugar
- 2 lingurăcooking oil
spice paste
- 30 ggalangal, peeled and sliced
- 20 gginger, peeled and sliced
- 10 gturmeric, peeled and sliced
- 150 gshallot, chopped
- 6 cățelgarlic, peeled
- 30 gred chili, deseeded and chopped
- 60 glemongrass, white part only, thinly sliced
- 4 buc.candlenut, toasted
- 1 lingurăcoriander seed, toasted
- 1 lingurițăcumin seed, toasted
- 0,5 lingurițăfennel seed, toasted
Ustensile
food processor · dutch oven · large pot
Mod de preparare
Pas cu pas
- 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.
Aproximativ 5 min.
Nota bucătarului: Adding a little oil helps the ingredients blend into a smoother paste.
- 2
Process until a fine, smooth paste is formed.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 6
Pour in the coconut milk, then add the turmeric leaf, kaffir lime leaf, tamarind paste, salt, and sugar.
Aproximativ 2 min.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Aproximativ 1 oră 30 min.
Nota bucătarului: 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.
Aproximativ 1 oră 30 min.
Nota bucătarului: 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.
Per porție
Valori nutriționale
- Calorii
- 911kcal
- Proteine
- 37,8g
- Carbohidrați
- 30,9g
- Grăsimi
- 80,5g
- Fibre
- 7g
- Zahăr
- 8g
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.