RENDANG (SPICY BEEF INDONESIAN CURRY)
Steps:
- Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.
CHEF JOHN'S BEEF RENDANG
The sauce in this amazing Indonesian curry might be invisible, but you'll know it's there. As it reduces, the water evaporates, leaving behind the fat and flavor that make this dish so unique and addictive. Originally, cooking meat this way helped preserve it in hot and humid Indonesia. Turns out, people continued making it long after refrigeration came around. Serve with steamed rice, garnished with cilantro and lime if desired.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 4h30m
Yield 8
Number Of Ingredients 17
Steps:
- Cut beef chuck into 2-inch pieces.
- Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
- Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
- In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
- Remove lemongrass to serve. For best results, let cool and serve the next day.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 10.4 g, Cholesterol 64.5 mg, Fat 30.1 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 16.2 g, Sodium 60.9 mg, Sugar 2.7 g
BEEF RENDANG
Provided by Craig Claiborne
Categories dinner, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put peppers in a bowl and add cold water to cover. Let soak an hour or longer or until softened. Drain well. Set aside.
- Cut beef into 3/4-inch cubes.
- Chop peppers and put them into container of electric blender. Add shallots, fresh lemon grass or lemon grass powder, garlic, ginger and 1/3 cup of water and blend thoroughly.
- Heat oil in a wok or skillet and when it is quite hot add chili pepper mixture. Cook, stirring, about 10 seconds and add beef. Add coconut cream or milk and remaining 2/3 cup water. Bring to a boil and cover closely. Let simmer about 20 minutes.
- Add lime leaves, tamarind liquid or lemon juice, and sugar.
- Put shredded coconut in a skillet and cook, shaking skillet and stirring, until coconut is lightly browned. Add this to beef. Stir and continue cooking about 5 minutes. Cover and continue cooking about 25 minutes.
- Uncover and continue cooking, stirring occasionally, about 10 minutes. Serve hot with rice.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 72 milligrams, Sugar 7 grams, TransFat 0 grams
MALAYSIAN BEEF RENDANG
This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
Provided by Trevor Hobson
Categories World Cuisine Recipes Asian Malaysian
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g
RENDANG DAGING (BEEF RENDANG)
Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.
Provided by Kayla Stewart
Categories dinner, casseroles, meat, soups and stews, main course
Time 3h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
- Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
- Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
- After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
- Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.
BEEF RENDANG
Make and share this Beef Rendang recipe from Food.com.
Provided by Terese
Categories Curries
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef into 3cm pieces.
- Process lemongrass, chillies, onion, garlic and ginger until smooth.
- Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
- Add lemongrass mixture, cook, stirring until fragrant.
- Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
- Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
- Discard cinnamon, stick in juice.
Nutrition Facts : Calories 860.2, Fat 67, SaturatedFat 33.8, Cholesterol 172.1, Sodium 195.7, Carbohydrate 15.5, Fiber 3.2, Sugar 9.2, Protein 49.2
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BEEF RENDANG | RECIPETIN EATS
From recipetineats.com
5/5 (150)Total Time 3 hrs 20 minsCategory Curry, Slow CookingCalories 675 per serving
- Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
- Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
BEEF RENDANG RECIPE (HOW TO MAKE AUTHENTIC INDONESIAN …
From tasteasianfood.com
Reviews 96Calories 1533 per servingCategory Main
- Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
- Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
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