INSTANT POT BEEF RENDANG
MUST Try!! Learn how to cook this Epic Glorious Instant Pot Beef Rendang (Pressure Cooker Beef Rendang) so you can have a taste of the Best Food in the World! Tender beef with an amazing depth & complex layer of explosive flavors and textures. This super delicious & rich dry beef curry might become one of the best dishes you've ever tasted!
Provided by Amy + Jacky
Time 1h30m
Number Of Ingredients 22
Steps:
- Toast Coconut Flakes: Add ⅓ cup (45g) fine coconut flakes in Instant Pot without oil. Heat up Instant Pot using "Sauté More" function. Stir occasionally, and toast the fine coconut flakes until deep golden brown color (~7 - 8 mins). Remove and set aside.
- Brown Chuck Roast Steak: Wait until Instant Pot says "HOT" again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.
- Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 - 10 (8.8g) dried red chilies, 6 (27g) cloves garlic, 3 (120g) roughly chopped shallots, 2 tbsp (25g) chopped ginger, and 2 tbsp (25g) chopped galangal in a food processor. Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp (2.8g) ground turmeric to the spice paste, then mix well.
- Saute Rendang Paste: Once you're done browning the chuck roast steaks, add 2 tbsp (30ml) coconut oil, rendang paste, 1 (4.5g) stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (~3 - 4 mins).
- Deglaze Instant Pot: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5 inch thick cubes. Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (13g) brown sugar, and 2 tbsp (30ml) tamarind paste in Instant Pot. Give it a quick mix. Place chuck roast cubes in the cooking liquid. *Pro Tip: Ensure the cubes are partially soaked in the liquid. Don't forget the meat juice! Layer 1 cup (250ml) thick coconut cream on the very top. Don't mix. Close lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
- Reduce & Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the "Saute More" function. Remove & strain 2 cups (500ml) of the sauce mixture, then add the strained solids (not liquid) back in the Instant Pot. Let the sauce continue to reduce for roughly 7 - 8 minutes. Stir occasionally and be careful of splatter. When the sauce has reached the thickness & color in the photo, add in toasted coconut flakes and shredded kaffir lime leaves. Taste and adjust seasoning with more salt (~3 - 4 large pinches of salt). Stir frequently until the rendang sauce is not runny, and has turned into a deep brown color. *Pro Tip: When beef rendang starts sticking to the stainless steel inner pot, turn off the heat. Your Glorious Beef Rendang is done!
- Serve Beef Rendang: The Amazing Instant Pot Beef Rendang is ready to be served! Give yourself a pat on the back, then enjoy!~ :)
Nutrition Facts : Calories 602 kcal, Carbohydrate 27 g, Protein 35 g, Fat 42 g, SaturatedFat 27 g, Cholesterol 104 mg, Sodium 558 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
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
INSTANT POT CHICKEN RENDANG (RENDANG AYAM)
This chicken rendang recipe makes it easy to have rendang ayam for dinner in a flash-thanks to the Insant Pot. Learn how to make it.
Provided by Patricia Tanumihardja
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons of oil. When the pot is hot, add the spice paste, stir and cook until it turns a few shades darker, and the oil separates from the paste forming two distinct layers, 3 to 4 minutes. If the paste starts to burn at any time, adjust to LOW/LESS. Press CANCEL.
- Scoop the thick cream from the top of the coconut milk into a bowl. Pour ¾ cup of the thin coconut milk into the pot. Add the galangal, lemongrass, lime leaves and coconut sugar. Mix well, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
- Coat both sides of the chicken with sauce. Nestle the chicken into the sauce, preferably in one layer.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start.
- While the chicken is cooking, toast the shredded coconut in a dry skillet on the stovetop over medium-low heat until it turns light brown and aromatic, about 3 minutes. (This can be done ahead and refrigerated or frozen.)
- When the timer beeps, let the pressure release naturally (20 to 30 minutes). When the float valve drops, press CANCEL and open the lid.
- Carefully remove the chicken to a plate. Cut it up into smaller pieces if you like, but don't shred it. Tent with foil to keep warm.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add the remaining coconut cream and milk and ¾ of the toasted coconut and cook for 2 to 3 minutes, stirring constantly. If you'd like a drier rendang, simmer the sauce until reduced by about one-third, 10 to 15 minutes. Note that the sauce will thicken as it cools. Remove the herbs.
- Add the chicken back to the sauce and adjust to LOW/LESS to heat the chicken through.
- Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight-rendang always tastes better the next day!
BEEF RENDANG
This is a very tasty, two-step Beef Rendang recipe that is easy to make at home. The actual heat can be altered depending on tastes. Serve with steamed basmati rice.
Provided by Luigi
Categories World Cuisine Recipes Asian Indonesian
Time 48m
Yield 4
Number Of Ingredients 16
Steps:
- Blend olive oil, shallots, chile pepper, garlic, shrimp paste, lemon grass, ginger root, and turmeric together in the bowl of a food processor until smooth paste forms, 30 seconds to 1 minute.
- Heat paste in a large saucepan over medium heat until very fragrant, about 3 minutes. Add coconut milk, palm sugar, kaffir lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, about 10 minutes. Stir in beef; reduce heat to gentle simmer. Cook mixture until beef is tender and sauce is thick, stirring occasionally, about 20 minutes. Remove kaffir lime leaves to serve.
Nutrition Facts : Calories 653 calories, Carbohydrate 32.6 g, Cholesterol 112.1 mg, Fat 37.5 g, Fiber 2 g, Protein 47.6 g, SaturatedFat 15.6 g, Sodium 994 mg, Sugar 20.1 g
More about "instant pot beef rendang food"
BEEF RENDANG | THE EASY CHEATER INSTANT POT RECIPE
From twosleevers.com
4.7/5 (39)Total Time 45 minsCategory Main CoursesCalories 391 per serving
RENDANG BEEF INSTANT POT - SAVE HOURS OF TIME
From onepotdishrecipe.com
Estimated Reading Time 9 mins
- Take some desiccated, shredded coconut and toast it in the Instant Pot - Saute. This toasted coconut really brings richness to the rendang towards the end when we add it.
- Remove any excess fat from the brisket - Dice the beef into cubes approximately big bite-sized chunks. Turn instant pot to sautee - Add 1-2 tablespoons of oil and cook till sear the sides - keeping the juices in.
- Prepare herbs and spices and per the ingredient list above. Because there are quite few - it really helps to prepearethem all prior to starting to cook.
- Start with the Rendang Paste. Roughly cut ginger, turmeric, garlic, shallots (no need to chop just put in the blender), chili, candlenuts, and galangal. With the galangal - chop into finer bits because it tends to be quick fibrous - and we just want the taste - not the fibers - dicing it smaller means you do not taste the after you have put them in a blender or food processor. and then add to the blender and blend for about 5 minutes until quite a fine paste. You will need to add some olive oil to get it to blend as a paste and stop the bleed frequently to scrape down the sides and re-blend.
EASY INSTANT POT BEEF RENDANG - MANILA SPOON
From manilaspoon.com
5/5 (23)Category DinnerCuisine Asian, Indonesian, Malaysia, Southeast AsiaCalories 315 per serving
- In a food processor/blender or mortar and pestle, grind the garlic, chopped onions or shallots, galangal (or extra ginger), and chilis to a smooth paste. To make it easier to breakdown the ingredients, you may wish to add 1-2 tablespoons of oil (optional). Add the ground coriander and cumin to the paste and mix well. Set aside.
- Choose the saute setting in the instant pot. Heat the oil and briefly saute the lemongrass, ginger, and kaffir lime leaves until aromatic about 1-2 minutes. Add the spice paste and cook for another 5-6 minutes, stirring occasionally, until it darkens in color and begins to form small bubbles on the edges.
- Add the beef and coat with the spices. Add the water and sugar then deglaze the pan to remove the brown bits at the bottom. Turn off the sauté mode and cover the pot, putting the valve in the sealed position. Put in manual high pressure for 35 minutes. Allow a natural release for 10 minutes.
- Uncover then pour in the coconut milk. Saute and cook, stirring occasionally so beef doesn't stick to the bottom, for 15 minutes or until the sauce has browned or caramelized in color and has thickened (the dish may release some oil at this point, too). Taste and adjust seasoning with a little fish sauce (yum!) or extra salt, as needed. Add a little squeeze of lemon or lime juice as well, if desired, especially if kaffir lime leaves are replaced with bay leaves. You can leave a little bit of sauce to drizzle on your rice or allow the beef to fully dry up and fry in its own oil, it's your choice. Serve with rice or crusty bread.
INSTANT POT BEEF RENDANG RECIPE - LISA'S LEMONY KITCHEN
From mykeuken.com
Cuisine AustralianTotal Time 1 hr 40 minsCategory DessertCalories 626 per serving
INSTANT POT BEEF RECIPES - TESTED BY AMY + JACKY
From pressurecookrecipes.com
BEEF RENDANG RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEEF RENDANG - MANILA SPOON
From manilaspoon.com
34 INSTANT POT BEEF RECIPES WE LOVE - TASTE OF HOME
From tasteofhome.com
BEEF RENDANG (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
BEEF RENDANG | RECIPETIN EATS
From recipetineats.com
BEEF RENDANG SHORTCUT RECIPE – EASY INSTANT POT RECIPES
HOW TO COOK BEEF RENDANG (INSTANT POT RECIPE) - LOVE TO EAT BLOG
From lovetoeatblog.com
INSTANT POT BEEF RENDANG - RECIPE CART
From getrecipecart.com
TOK WAN RENDANG - INSTANT POT PHILIPPINES
From instantpot.com.ph
INSTANT POT PORK RENDANG - INSTANT POT RECIPES - LGCM
From lakegenevacountrymeats.com
INSTANT POT VINDALOO - TESSA THE DOMESTIC DIVA
From tessadomesticdiva.com
BEEF RENDANG - COOKED TENDER IN COCONUT MILK - THE FOREIGN FORK
From foreignfork.com
BEEF RENDANG : SHIOKMAN RECIPES
From shiokmanrecipes.com
INSTANT POT BEEF RENDANG — MONKEY BITES
From monkey-bites.com
BEEF RENDANG – INSTANT POT RECIPE – EASY INSTANT POT RECIPES
From instantpoteasy.com
INSTANT POT BEEF RENDANG - MY RECIPE MAGIC
From myrecipemagic.com
CHICKEN RENDANG INSTANT POT
From onepotdishrecipe.com
BEEF RENDANG PRESSURE COOKER - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
HOW TO COOK BEEF RENDANG (INSTANT POT RECIPE) - YOUTUBE
From youtube.com
INSTANT POT BEEF RENDANG RECIPE - FOOD NEWS
From foodnewsnews.com
COOKING BEEF TENDON IN THE INSTANT POT - RUNAWAYRICE
From runawayrice.com
23 BEST INSTANT POT GROUND BEEF RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TENDER 7-INGREDIENT INSTANT POT ROAST BEEF FOR EPIC SANDWICHES
From misswish.com
BEEF RENDANG | INSTANT POT RECIPES, BEEF RENDANG RECIPE, INSTANT …
From pinterest.ca
BEEF RENDANG - THE WOKS OF LIFE
From thewoksoflife.com
31 INSTANT POT BEEF RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TOK WAN BEEF RENDANG - THE MEATMEN
From themeatmen.sg
EASY BEEF RENDANG RECIPE – INSTANT POT TEACHER
From instantpotteacher.com
BEEF RENDANG – INSTANT POT RECIPE – INSTANT POT & AIR FRYER VIDEO
From foodpopo.com
BEEF RENDANG – INSTANT POT RECIPE – INSTANT POT TEACHER
From instantpotteacher.com
BEEF RENDANG SHORTCUT RECIPE - INSTANT POT - RECIPE LANDS
From recipelands.com
BEEF RENDANG WITH STEP-BY-STEP PHOTOS | THE SUDDEN COOK
From thesuddencook.com
TOK WAN RENDANG - INSTANT POT MALAYSIA
From instantpotmy.com
BEEF RENDANG - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BEEF RENDANG SHORTCUT RECIPE - YOUTUBE
From youtube.com
INSTANT POT ROAST BEEF RECIPE (EASY) | KITCHN
From thekitchn.com
AN EASY RECIPE TO PREPARE INDONESIAN STYLE BEEF RENDANG.
From ketchupwithlinda.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love