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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 3 sa. 30 dk.
- Porsiyon
- 4
- Zorluk
- Zor
- Porsiyon başına
- 1.194 kcal
Alerjen bilgisi: kuruyemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1.000 gbeef chuck, cut into 5cm cubes
- 800 mlcoconut milk, full fat
- 2 adetstar anise
- 3 adetcardamom pod
- 3 adetclove
- 1 adetcinnamon stick, small
- 1 adetturmeric leaf, bruised
- 3 adetkaffir lime leaf, torn
- 2 adetasam keping, dried tamarind slices
- 1 çay kaşığısalt
- 2 yemek kaşığıoil, vegetable or coconut
spice paste
- 100 gshallot, chopped
- 4 dişgarlic, peeled
- 3 adetred 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 adetcandlenut
- 1 yemek kaşığıcoriander seed
- 0,5 çay kaşığıcumin seed
- 0,5 çay kaşığıfennel seed
Ekipman
blender or food processor · large pot · cutting board · knife
Hazırlanışı
Adım adım
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
- 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 1 sa. 30 dk.
Aşçının notu: 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.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 10
Serve hot with steamed rice.
Porsiyon başına
Besin değerleri
- Kalori
- 1.194,2kcal
- Protein
- 54,6g
- Karbonhidrat
- 32,5g
- Yağ
- 105,8g
- Lif
- 9,3g
- Şeker
- 7,4g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.