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Beef Rendang

15 mins Cook
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The KING OF ALL CURRIES is here!!! beef Rendang has an amazing intensity of flavor, with complexity and many layers of spices. It’s uncomplicated to make, though it does take time and possibly a journey to the Asian grocery store (though Sydney-siders will discover the entirety at Woolies). Watch the video and drool!

Beef Rendang
nomnomwow.com Beef Rendang

Beef Rendang

This beef Rendang recipe is from a payroll lady at a company I used to work for. It’s her Malaysian mom’s recipe. I still do not forget, such a lot of years later, how we used to bond over food at the water cooler!

I honestly first posted this recipe multiple years ago but I’ve made a few minor upgrades so that it will make your lifestyles less complicated without converting the flavor at all. Plus I made a recipe video!

How to make Beef Rendang

Even though there are a truthful few components in this, some of which might not be familiar to you and are certainly no longer regular elements even in my global, it’s virtually quite a straightforward recipe:

  • Blitz curry paste component in meals processor;
  • Brown the red meat;
  • cook off the curry paste – releases fantastic flavor!
  • upload the whole thing else in and slowly prepare dinner till the pork is ultra soft.

An interesting cooking technique with red meat Rendang is the manner it gets the deep brown color. All for the duration of the video, proper up until the very end, you will note that the sauce is a pale brown color. It’s no longer until the very give up whilst the sauce reduces properly down and the oil separates so that it turns brown, basically the browning of the beef in the oil of the sauce.
This red meat Rendang can be made in a slow cooker, but I find it easiest to make it all at the stove. especially given it begins at the stove with the browning of the red meat and spice paste, then finishes on the range with the decreasing of the sauce and browning of the beef (this part can not be executed in a slow cooker).

that is one of those recipes that just gets higher with time. So whenever feasible, I try to make this an afternoon or in advance. It also freezes extremely well.

I serve this with my restaurant-style Coconut Rice because it’s my copycat of the coconut rice you get at luxurious cutting-edge Asian eating places!

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Beef Rendang

Beef Rendang

maimoona
The KING OF ALL CURRIES is here!!! beef Rendang has an amazing intensity of flavor, with complexity and many layers of spices. It’s uncomplicated to make, though it does take time and possibly a journey to the Asian grocery store (though Sydney-siders will discover the entirety at Woolies). Watch the video and drool!
prep time
10 mins
cooking time
15 mins
servings
2
total time
25 mins

Equipment

Ingredients

  • SPICE PASTE

  • 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)

  • 1 small onion, finely chopped (Note 1b)

  • 5 cloves garlic, minced

  • 3 lemongrass stalks, white part only, sliced (Note 2)

  • 1 1/2 tbsp fresh galangal, finely chopped (Note 3)

  • 1 1/2 tbsp fresh ginger, minced

  • 2 tbsp oil (vegetable, canola or peanut oil)

  • CURRY

  • 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)

  • 1 tbsp oil (vegetable, peanut, canola)

  • 1 cinnamon stick

  • 1/4 tsp clove powder

  • 3 star anise

  • 1/2 tsp cardamon powder

  • 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)

  • 400ml / 14 oz coconut milk (1 standard can)

  • 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)

  • 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)

  • 1/3 cup desiccated coconut (finely shredded coconut)

  • 1 tbsp brown sugar or grated palm sugar

  • 1 1/2 tsp salt

Instructions

1
vicinity Spice Paste ingredients in a small food processor and whizz till exceptional. be aware: If using dried chili and you realize your food processor is not that effective, chop the chili first.
2
warmness 1 tbsp oil in a massive heavy-based total pot over excessive heat. add half of the red meat and brown, then eliminate onto a plate. Repeat with ultimate red meat.
3
decrease warmness to medium-low. add Spice Paste and prepare dinner for two-three minutes until the wetness has decreased and the spice paste darkens (don't breathe in too much, the chili will make you cough!).
4
upload closing Curry ingredients and beef. Stir to mix.
5
deliver to simmer, then at once flip down the warmth to low or medium-low so the sauce is effervescent very lightly.
6
positioned the lid on the pot and leave it to simmer for 1 hr 15 mins.
7
dispose of the lid and take a look at the pork to peer how gentle it's far. You do not want it to "disintegrate at a touch" at this degree, however, it must be quite smooth. If it is crumbling already, eliminate the red meat from the pot before intending it.
8
turn up warmness to medium and decrease sauce for 30 - 40 mins, stirring every so often at first, then often towards the stop until the red meat browns and the sauce reduces to a paste that coats the beef. (notice nine)
9
The red meat has to now be very soft, and disintegrate at a hint. If not, upload a touch of water and preserve cooking. cast off from warmness and serve with undeniable or restaurant-style Coconut Rice.

Notes

Chillies - 12 dried chilies or long red fresh chilies (cayenne pepper) (seeds in) make a reasonably spicy curry however it's no longer "blow your head off" spicy because the lengthy cook dinner time tempers the spiciness. you can adjust the extent of spiciness to your flavor - use 6 for a slight curry. To lessen spiciness, you can deseed the chili - I do now not do this. If the use dried chilies, rehydrate in boiling water (use masses, forget about the measly splash I used in the video, that becomes a mistake). Onion: Use a brown, white, or yellow onion approximately the scale of a tennis ball. Or 1/2 a big one or 6 shallots/shallots chopped Lemongrass: to put together, peel the reedy inexperienced shell to expose the softer white element on the bottom half of the lemongrass. Slice the white component and the pale green part only - the inexperienced part is simply too reedy. If lemongrass is hard to come back using, you may use PASTE: 2 tsp in the spice mix and add a further teaspoon whilst you add the coconut milk and so forth. three. Galangal is like ginger but it has a more bitter and peppery flavour. if you can't locate it, just substitute it with more ginger and a grind of black pepper. four. pork - you may use any gradual cooking cut of red meat for this recipe but chuck is quality. As with every gradually cooked pork recipe, the fattier beef, the juicier the meat might be when cooked. Gravy beef and pork cheeks are also good. Brisket will paintings however has much less fat at some stage so not as juicy. it's far high-quality to buy one piece and cut it yourself into large cubes about the size of golfing balls. larger cubes are higher for this dish because this is not only slow cooked but additionally cooked right down to reduce the sauce to nearly a "paste" like consistency and in case you use small pieces of red meat, they may collapse and shred within the pot while you stir the curry. it is a lot less difficult to handle larger pieces. five. wreck the lemongrass to help the flavor infuse into the curry. Use the side of your knife, a meat mallet, or a tin. Tamarind puree is made from tamarind fruit. it's far quite tart, but not as bitter as lemon. you may purchase tamarind puree from the Asian section of big supermarkets in Australia (or Asian grocery shops). in case you are the use of tamarind pulp (sticky block of dried tamarind), soak it in 2 tbsp of warm water and cast off the seeds, then use as in keeping with recipe guidelines. you may alternative the tamarind with 2 tsp of vinegar (white or brown, but not balsamic) or lemon juice. Kaffir Lime Leaves - there is no replacement for the earthy lime flavor you get from sparkling kaffir lime leaves so I without a doubt suggest shopping for fresh ones. They freeze properly and close for a long time and are normally discovered in lots of South East Asian dishes. you may alternative with dried kaffir lime leaves. As an ultimate resort, you may use 1 tbsp of lime juice + the rind of 1 lime, however, the flavor will not be pretty equal. eight. gradual Cooker - To make this in a sluggish cooker, do the stairs as much as searing the pork in a pan then pour the contents in your sluggish cooker. Pour half of the cup water into the pan and bring to a simmer, ensuring to scrape all the brown bits off the bottom of the pan to combine with the water, then pour the water into the gradual cooker (make certain you scrape in as much of the brown bits as you may!). sluggish prepare dinner on low for 6 hours. Then pour the curry right into a pot and observe the recipe steps to lessen the sauce. pressure cooker / on-the-spot pot - observe slow cooker steps however cook on excessively for a half-hour, allow to depressurize naturally for 10 mins earlier than releasing steam. nine. That is what occurs while the Sauce reduces: once the sauce reduces right down, the oil will separate (see photo in post). you then become browning the beef in that oil - this is from which the deep brown Rendang color comes from. Rendang isn't always a wet, saucy curry, all of it reduces down right into a sticky paste that coats the beef. via this time, the beef has to "crumble at a hint" and there will be bits of shredded pork that look as if coconut that keep on with the beef. simple gently Pickled Cucumber side that goes with this nicely: Slice cucumbers at the diagonal and place into a bowl. For every cucumber you are the usage of, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt, and white sugar (each). leave to gently pickle for at least 20 minutes, as much as 24 hours. STORING: Rendang, like other sluggish cooked things, just receives higher with time. excellent on the day it's made, wonderful tomorrow, and the following. Freezes nicely too. initially posted in November 2014, updated to improve as follows: original recipe used complete cardamon and cloves, these are impossible to pick out, and I don't like crunching into them. So I now use powder. additionally, in real recipes, the curry paste is going in first then the beef is introduced. Doing it this manner, the beef is no longer brown. I like browning pork first because you get that appropriate caramelization that adds flavor.
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