Adrian Richardson Beef Rendang Recipes

MALAYSIAN BEEF RENDANG

Malaysian Beef Rendang image

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

Ingredients

⅜ pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 ¼ pounds beef stew meat, cut into 1 inch cubes
1 ½ tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 ⅔ cups coconut milk
⅞ cup water
salt to taste

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

BEEF RENDANG (THE BEST!)

Beef Rendang (The Best!) image

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

Provided by Rasa Malaysia

Categories Malaysian Recipes

Time 1h45m

Number Of Ingredients 20

Ingredients

1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk, coconut cream
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons kerisik, toasted coconut
1 tablespoon sugar or palm sugar to taste
salt to taste
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded

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.

Nutrition Facts : Calories 416 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 People, Sodium 132 milligrams sodium, Sugar 9 grams sugar

BEEF RENDANG

Beef Rendang image

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

Ingredients

¼ cup mild olive oil
4 shallots
1 mild red chile pepper, seeds removed, or to taste
3 large cloves garlic, minced
2 teaspoons shrimp paste
1 2-inch piece fresh lemongrass
1 2-inch piece fresh ginger root
1 teaspoon ground turmeric
¾ cup coconut milk, or as needed
⅓ cup palm sugar
4 kaffir lime leaves
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 teaspoons sea salt, or to taste
2 teaspoons ground white pepper
2 ¼ pounds beef sirloin, cubed

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

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