Main Course

Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 porsiyon
Cuisine: indonesian
Ingredients: 1.000 g beef chuck cut into 5cm cubes; 1.000 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 diş garlic peeled; 30 g red chili deseeded and chopped; 60 g lemongrass white part only, thinly sliced; 4 adet candlenut toasted; 1 yemek kaşığı coriander seed toasted; 1 çay kaşığı cumin seed toasted; 0,5 çay kaşığı fennel seed toasted; 2 adet turmeric leaf tied in a knot; 4 adet kaffir lime leaf; 1 yemek kaşığı tamarind paste; 1 çay kaşığı salt; 1 çay kaşığı sugar; 2 yemek kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 30 dk.
Porsiyon: 6
Zorluk: Zor
Porsiyon başına: 911 kcal

Alerjen bilgisi: kuruyemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1.000 gbeef chuck, cut into 5cm cubes
1.000 mlcoconut milk, full fat
2 adetturmeric leaf, tied in a knot
4 adetkaffir lime leaf
1 yemek kaşığıtamarind paste
1 çay kaşığısalt
1 çay kaşığısugar
2 yemek kaşığıcooking oil

spice paste

30 ggalangal, peeled and sliced
20 gginger, peeled and sliced
10 gturmeric, peeled and sliced
150 gshallot, chopped
6 dişgarlic, peeled
30 gred chili, deseeded and chopped
60 glemongrass, white part only, thinly sliced
4 adetcandlenut, toasted
1 yemek kaşığıcoriander seed, toasted
1 çay kaşığıcumin seed, toasted
0,5 çay kaşığıfennel seed, toasted

Ekipman

food processor · dutch oven · large pot

Hazırlanışı

Adım adım

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.
Yaklaşık 5 dk.
Aşçının notu: Adding a little oil helps the ingredients blend into a smoother paste.
2
Process until a fine, smooth paste is formed.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
4
Add the spice paste to the pot and sauté for 8-10 minutes until very fragrant and the oil separates from the paste.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
6
Pour in the coconut milk, then add the turmeric leaf, kaffir lime leaf, tamarind paste, salt, and sugar.
Yaklaşık 2 dk.
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Yaklaşık 1 sa. 30 dk.
Aşçının notu: 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.
Yaklaşık 1 sa. 30 dk.
Aşçının notu: 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.

Porsiyon başına

Besin değerleri

39%Puan

Kalori: 911kcal
Protein: 37,8g
Karbonhidrat: 30,9g
Yağ: 80,5g
Lif: 7g
Şeker: 8g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover rendang in an airtight container in the refrigerator.

Yeniden ısıtma

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