Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, beef rendang. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar.
Beef Rendang is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Beef Rendang is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have beef rendang using 24 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Beef Rendang:
- Prepare 1 1/2 lbs boneless beef, cut into cube
- Take 5 tbs cooking oil
- Make ready 1 cinnamon stick
- Take 3 cloves
- Make ready 3 star anise
- Make ready 3 cardamom pod
- Prepare leaves Turmeric
- Take 1 lemon grass (cut into four and pounded)
- Prepare 1 cup thick coconut milk
- Prepare 1 cup water
- Make ready 2 tbs tamarind plup,soak in warm water for the juice and discard the seed
- Get 6 kaffir lime leaves, very finely sliced
- Take 6 tbs kerisik (toasted coconut)
- Prepare 1 tbs sugar/ palm sugar to taste
- Take to taste Salt
- Get Spice paste
- Get 5 shallots
- Make ready 1 inch galangal
- Prepare 3 lemon grass (white part only)
- Take 5 cloves garlic
- Take 1 inch ginger
- Take 1/2 inch raw turmeric (not powder)
- Get 5 candle nut
- Take 10-12 dried chilies, soak in warm water and seeded
There are very few curries in this world with such amazingly complex flavours. Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks.
Steps to make Beef Rendang:
- Blend the spice paste all written above.dice the beef
- Fry the paste until the water dry and oil come out from the paste
- Put beef, kaffir leaves and turmeric leaves also coconut and all spices except kerisik/ toasted coconut. Kerisik is last to add
It can even last up to six months if frozen. Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice. 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.
So that is going to wrap it up with this exceptional food beef rendang recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
