Beef Rendang Recipe Resepi Rendang Daging

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 (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.

MALAY BEEF RENDANG RECIPE (AUTHENTIC RESEPI RENDANG DAGING)

Steps:

• Prepare The Ingredients
• 1. Cut the dried red chillies in half and place in a bowl of hot water to soak around 20 minutes. 20 Minutes 2. Roll the turmeric leaves up, if using them, and cut them into thin slices. If using the kaffir lime leaves, I just tear the leaves up. 3. Once the chillies have soaked drain the water off and set aside. If you don't want the paste too hot you can remove some, or all, of the seeds.
• Prepare The Spice Paste
• 1. Use the ingredients from the spice paste list. You can chop them up into chunks and use a pestel and mortar or, like me, add them to an electric blender or spice grinder. 2. First add the lemongrass. Chop into bits and blend for 10-15 seconds.. 3. Then chop your galangal. Add it to the blender and blitz for another 10 seconds. 4. Add the chopped ginger and garlic cloves. Blend for 10 seconds. 5. At this stage the mix probably is a bit dry so add half the onion. Blend for 15-20 seconds. The onion will add all the moisture you need. Don't be tempted to add water! You don't need it! 6. Finally add all the remaining ingredients. (soaked chillies, Kerisik, turmeric, coriander and remaining onion. 7. Continue blending until you have a fairly fine mix. It doesn't need to be entirely smooth (but smooth is better than chunky)
• Cooking The Beef Rendang
• 1. You can use a large, heavy based saucepan or a dutch oven. 2. I find it easier to add half the beef, then all the spice paste and give it a mix. 3. Then add the remaining beef and mix well. 4. Finally add the remaining ingredients (coconut milk, water, salt, lemongrass and the turmeric leaves or lime leaves). Mix well. 5. Place on a low heat and let it come to a gentle simmer. 6. Occasionally stir to make sure everything is well combined. 7. Leave the Beef Rendang to cook, uncovered, for a minimum of 2 and a half hours. I find 3 hours perfect! 8. The beef will be meltingly tender and you are looking for the oils to have separated slightly leaving an almost dry curry.
• Note: You shouldn't need to stir the Beef Rendang until the last 45-30 minutes. Once it starts to dry, check regularly as it will need stirring to avoid it catching on the base of your pan. The stirring will prevent it burning. Check the seasoning and serve! Use our handy timers below to remind you! 2 hours and 15 minutes or 2 hours and 30 minutes and finally Final 30 Minutes cooking time Stir regularly

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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