Rendang Daging Beef Rendang Recipes

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BEEF RENDANG RECIPE (RESEPI RENDANG DAGING)



Beef Rendang Recipe (Resepi Rendang Daging) image

Beef Rendang (rendang daging), the way my mum made it. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.

Provided by Azlin Bloor

Categories     Side Dish

Time 3h25m

Number Of Ingredients 15

1 kg generous cuts of braising or stewing beef
400 ml coconut milk
250 ml water
1 stalk lemongrass, bruised ((serail))
2 large turmeric leaves OR 6 kaffir lime leaves ((daun kunyit))
1 tsp salt
3 stalks lemongrass ((serai))
2.5 cm galangal ((lengkuas))
5 cm ginger ((halia))
5 medium cloves garlic ((bawang putih))
20 - 30 dried red chillies ((cili kering))
2 large onions, quartered ((bawang besar))
4 Tbsp kerisik
1/2 tsp ground turmeric ((serbuk kunyit))
1 Tbsp ground coriander ((serbuk ketumbar))

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.
  • Click here for the Recipe!

Nutrition Facts : Calories 377 kcal, Fat 21.7 g, Cholesterol 75 mg, Sodium 102.7 mg, Carbohydrate 16.6 g, Fiber 3.7 g, Sugar 5.6 g, Protein 30.5 g, ServingSize 1 serving

RENDANG DAGING (BEEF RENDANG)



Rendang Daging (Beef Rendang) image

Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.

Provided by Kayla Stewart

Categories     dinner, casseroles, meat, soups and stews, main course

Time 3h15m

Yield 4 servings

Number Of Ingredients 14

7 long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat
6 shallots, preferably Thai, or 3 small banana shallots, peeled and sliced
5 garlic cloves, peeled and sliced
1 (3-inch) piece fresh ginger, peeled and sliced
1 (3-inch) piece fresh galangal (optional), woody stem removed then thinly sliced
1 (1-inch) piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 1/4 pounds braising beef, such as shin or brisket
3 1/3 cups full-fat coconut milk
2 fresh lemongrass stalks, bruised and tied in a knot
5 fresh makrut lime leaves (optional)
3 fresh or dried bay leaves
1 teaspoon sea salt

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.

MALAY BEEF RENDANG RECIPE (AUTHENTIC RESEPI RENDANG DAGING)



Malay Beef Rendang Recipe (Authentic Resepi Rendang Daging) image

Beef Rendang (rendang daging), the way you'll find it in homes and the best hawker stalls. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.

Provided by HolisticJB

Categories     Hot Stuff

Time 3h25m

Yield 6

Number Of Ingredients 15

1 kg braising or stewing beef
400 ml coconut milk
250 ml water
1 lemongrass stalk
2 turmeric leaves (large)
1 tsp salt
3 lemongrass stalks
galangal
ginger
5 garlic coves
2030 dried red chili
2 large onions
4 tbsp kerisik
½ tsp ground turmeric
1 tbsp ground coriander

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

Nutrition Facts : Calories 377, Carbohydrate 16.6, Cholesterol 75, Fat 21.7, Fiber 3.7, Protein 30.5, ServingSize 1, Sodium 102.7, Sugar 5.6

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

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

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

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 (RENDANG DAGING RECIPE



Beef Rendang (Rendang Daging Recipe image

Provided by Mom_s

Number Of Ingredients 21

Spice Paste:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
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/palm sugar or 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:

  • 1)Chop the spice paste ingredients and then blend it in a food processor until fine. 2)Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. 3)Add the beef and the pounded lemongrass and stir for 1 minute. 4)Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 5)Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. 6)Lower the heat to low, cover the lid, and simmer for 1 - 1 1/2 hours or until the meat is really tender and the gravy has dried up. 7)Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice.

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

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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From asianfoodnetwork.com


RENDANG DAGING (INDONESIAN BEEF STEW) - STEFAN'S GOURMET BLOG
2013-11-12 Add the cumin, coriander, cloves, turmeric, and trassi. Heat some oil in a casserole (Dutch oven). Add the spice mix and sauté for a minute. Add the meat and toss to coat with the spice mix. Add the coconut milk (which I should have shaken first). Add the kaffir lime leaf, bay leaf, and palm sugar. Bring to a boil.
From stefangourmet.com


RENDANG DAGING - KUALI
Add curry powder, stir to combine, then add beef, gula Melaka and salt. Stir and allow the juices from the meat to seep out. Add kerisik and stir evenly into rendang. When the meat juices have reduced, add thick coconut milk. Stir and let simmer for 30 to 40 minutes or until the mixture has thickened and there is not much liquid.
From kuali.com


BEEF RENDANG CURRY (RENDANG DAGING) | INDONESIAN RECIPE | THE …
cooking oil; 1.5 kg beef chuck steak, cut into 4 cm cubes; 4 cm piece galangal; 1 stalk lemongrass, white part only, bruised; 1 fresh turmeric leaf; …
From sbs.com.au


RESEP RANDANG PADANG ATAU RENDANG DAGING SAPI ASLI PADANG
2019-10-20 Ingredients. 1 kg Daging sapi. 50 g Cabai Merah. 8 Siung Bawang putih. 15 Siung Bawang merah. 2 Ruas Lengkuas. 1 Ruas Jahe. 3 Sendok Makan …
From citarasanusantara.com


AN EASY RECIPE TO PREPARE INDONESIAN STYLE BEEF RENDANG.
2020-07-14 Instructions. In a food processor, combine shallots, garlic, ginger, galangal, chili, salt, and water. Blend until it becomes a paste. Lightly coat the beef with salt and pepper. In a wok, heat the oil and cook the beef for 2-3 minutes in high heat. Set aside. Add the paste to the wok and fry for 3-5 minutes.
From ketchupwithlinda.com


RENDANG DAGING (BEEF RENDANG) RECIPE | WAITROSE & PARTNERS
10 small-medium shallots, roughly chopped. 6 cloves garlic. 30g piece ginger, peeled and roughly chopped. 25g turmeric root, peeled and roughly chopped. 2 tsp galangal paste. 10 Cooks’ Ingredients Dried Kashmiri Chillies, deseeded, soaked in hot water. 5 lemongrass stalks, trimmed, woody outer layers discarded, finely chopped. Energy.
From waitrose.com


RESEP NASI GORENG RENDANG PRAKTIS UNTUK ANAK KOS
7 hours ago Tips memasak: Minyak goreng bisa diganti dengan mentega jika suka. Jika kurang pedas, bisa tambahkan irisan cabai rawit sesuai selera. Gunakan api besar biar cepat matang dan kering. Itulah resep nasi goreng rendang praktis yang cocok untuk anak kos. Jadi, kamu gak akan bosan dengan olahan nasi goreng yang itu-itu saja.
From idntimes.com


BEEF RENDANG - RENDANG DAGING - RECIPES, COOKING TIPS, AND …
Beef Rendang - Rendang Daging. Photo: Pepy Nasution. Ingredients. 1 kilogram beef (US: chuck, rib, and shank; Indonesian: blade, chuck, cube roll, top side+ . 150 grams 150 pure creamed coconut. 800 milliliters young coconut water. 1 liter UHT pure coconut milk. 4 asam kandis. salt as desired. Leaf Spices (REMPAH DAUN): 1 turmeric leaf (since my turmeric …
From foodista.com


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