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
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CHEF JOHN'S BEEF RENDANG GOOD RECIPES - RECIPES …
2019-09-15 Cut beef chuck into 2-inch portions. 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.
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2019-11-24 This dish is incredible. My husband and I have made it three times and it still knocks our socks off when we get to have that first bite. Watch the video!! It’s the best way to make sure you’re interpreting the recipe correctly and he gives little verbal tips as well. If spicy isn’t your thing go jalapeño instead of Serrano and leave out the chili flakes. I do recommend cilantro on …
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2020-04-20 This dish was amazing and so flavorful. I didn't have tamarind paste so I used the substitute that Chef John recommended on his website and used lime zest and the juice of 1 lime instead. I also used thai chili peppers since I had that lying around instead of the fresno and serrano chili pepper. It takes a long time to make and you have to watch the food carefully so …
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Comida Filipina. Malay Food. Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising liquid until the liquid caramelizes around the beef, coating it with an insane amount of flavor. S.
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2 ½ pounds beef chuck 4 shallots, sliced 6 cloves garlic 1 (1 1/2 inch) piece ginger, peeled and sliced 1 ½ inch piece galangal, peeled and sliced 2 serrano chile peppers - stemmed, seeded, and sliced 1 Fresno chile pepper - stemmed, seeded, and sliced 1 tablespoon Korean red pepper flakes 1 teaspoon ground coriander ½ teaspoon ground turmeric ⅛ teaspoon ground …
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CHEF JOHN'S BEEF RENDANG - EASYCOOKFIND
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.
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CHEF JOHN'S BEEF RENDANG - REVIEW BY TOM TOM - ALLRECIPES.COM
2019-02-16 Not a fan. I love spicy. I have always roasted and ground my own spices, I even grow as much as I can myself. Unfortunately My wife has a LEGIT medical issue that prohibits her from eating spicy food so I only used 1 Serrano pepper for this dish. The heat was still farrr to high as all these flavors concentrate as it reduces. I wasn’t impressed with this.
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CHEF JOHN'S BEEF RENDANG - REVIEW BY TASH W - ALLRECIPES.COM
2019-11-16 This one is a keeper. I’ve made it 3 times now and I’ve done a few edits each time but overall it’s a great recipe. What I normally do is reduce the salt to just about 1/2 tsp and half the recipe but still add all the coconut milk in lieu of the water. I …
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2020-08-07 It tastes best when you are actually cooking it because of all the juices. I recommend saving some sauce or sludge from the pan to pour over the meat because it dried a little to fast on top of my rice. Still even after that it was super flavorful, tender and my mom and dad thought it was delicious. I would make this again. Awesome smells and flavor. I did not …
From allrecipes.com
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