Main Course

Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 porcij
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 strok garlic peeled; 30 g red chili deseeded and chopped; 60 g lemongrass white part only, thinly sliced; 4 kos candlenut toasted; 1 žlica coriander seed toasted; 1 žlička cumin seed toasted; 0,5 žlička fennel seed toasted; 2 kos turmeric leaf tied in a knot; 4 kos kaffir lime leaf; 1 žlica tamarind paste; 1 žlička salt; 1 žlička sugar; 2 žlica 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.

Izvirni recept avtorja Forkin

Skupni čas: 3 h 30 min
Porcije: 6
Zahtevnost: Težko
Na porcijo: 911 kcal

Informacije o alergenih: lahko vsebuje oreščki. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

1000 gbeef chuck, cut into 5cm cubes
1000 mlcoconut milk, full fat
2 kosturmeric leaf, tied in a knot
4 koskaffir lime leaf
1 žlicatamarind paste
1 žličkasalt
1 žličkasugar
2 žlicacooking oil

spice paste

30 ggalangal, peeled and sliced
20 gginger, peeled and sliced
10 gturmeric, peeled and sliced
150 gshallot, chopped
6 strokgarlic, peeled
30 gred chili, deseeded and chopped
60 glemongrass, white part only, thinly sliced
4 koscandlenut, toasted
1 žlicacoriander seed, toasted
1 žličkacumin seed, toasted
0,5 žličkafennel seed, toasted

Oprema

food processor · dutch oven · large pot

Postopek

Korak za korakom

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

Hranilne vrednosti

39%Ocena

Kalorije: 911kcal
Beljakovine: 37,8g
Ogljikovi hidrati: 30,9g
Maščobe: 80,5g
Vlaknine: 7g
Sladkorji: 8g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store leftover rendang in an airtight container in the refrigerator.

Pogrevanje

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