Rendang Daging Beef Rendang Food

BEEF RENDANG RECIPE (RESEPI RENDANG DAGING)

Steps:

• Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.
• Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.
• Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.
• Start chopping your ingredients in the order that they are listed in the above list. Start with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, and so on. Everytime the chopped ingredients start to feel a bit dry, add a quarter of an onion for moisture. No need for water. Continue chopping/blending until you have a fairly fine mix.
• Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, the salt, the lemongrass and finally the thinly shredded turmeric leaves or your torn lime leaves.
• Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.
• You shouldn't really need to stir the rendang until the last 30 minutes or so, where you'll have to do it a handful of times, as it starts to dry up and may start to catch on the base. Check seasoning and add more salt if you think it needs it.
• Serve as suggested above. The beef rendang will keep, covered, for a week in the fridge. It also freezes well, although the beef will be falling apart even more after freezing.
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RENDANG DAGING (BEEF RENDANG)

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 RECIPE

Steps:

• 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.
• Blend all the ingredients in (B), set the blend aside.
• 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.
• Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
• Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
• Add the beef and cook over medium heat. Bring the coconut milk to a boil.
• Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
• Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
• Served with rice or bread.

RENDANG

Steps:

• Mix all the wet paste ingredients in a blender or food processor.
• In a skillet, toast coriander, cumin and fennel seeds for 2 to 3 minutes, then grind in a spice grinder or using a mortar and pestle.
• Add oil to the skillet, bring the heat to medium-low, add the whole spices and sweat for a few minutes.
• Add the wet paste into the skillet and cook over medium-low heat for 20 to 30 minutes or until the oil begins to separate from the ingredients.
• Add the dry ground spices to the pan and mix with the wet paste.
• Fry for about 5 minutes, being careful not to burn the mixture.
• Add the meat, coat with paste and fry for about 1 minute.
• Add the coconut milk. Bring to a boil then reduce heat to low.
• Simmer very gently uncovered for about 3 hours or until the meat is cooked and the sauce is reduced considerably.
• Add kerisik (optional) and tamarind and simmer for another 20 minutes.
• Add salt and palm sugar to taste

INDONESIAN BEEF RENDANG (RENDANG SAPI)

Steps:

• Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
• Cut the beef into small but thick slices square.
• Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
• Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
• Serve with warm Basmati or Jasmine plain rice.

BEEF RENDANG (THE BEST!)

Steps:

• Chop the spice paste ingredients and then blend it in a food processor until fine.
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
• Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

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.