Rendang Gaging Beef Stew Recipes

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.

BEEF RENDANG RECIPE (INDONESIAN SPICY BEEF IN COCONUT)

Steps:

• Add the shallots, peppers, garlic, ginger, galangal, turmeric, peppercorns and cloves to a food processor. Process to form a thick paste.
• Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2 minutes, stirring a bit.
• Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a minute, coating the meat with the paste.
• Add the coconut milk, Kaffir lime leaves, lemongrass, cinnamon stick, palm sugar and salt to taste. Stir to incorporate.
• Bring to a boil, then reduce the heat to medium. Simmer, uncovered, for 1 hour, stirring from time to time to prevent burning. The consistency will thicken.
• Reduce the heat to medium-low and continue to simmer until the sauce darkens to a brown color and reduces, coating the beef, about 2 hours,or until the beef is tender and breaks apart with a fork. Be sure to stir to prevent scorching.
• Remove from heat and remove large spices, like the cinnamon stick.
• Garnish and serve!

BEEF RENDANG: INDONESIAN BEEF STEW

Steps:

• Make the spice paste
• Slice two garlic cloves thinly
• Chop up an onion finely. You will need two tablespoons.
• In a food processor (or mortar and pestle) create a paste from: 2 tablespoons of the chopped onion Sliced garlic cloves 1 teaspoons of salt 1 teaspoon of chili flakes turmeric
• Prep Ingredients
• Cut the beef chuck into large chunks
• Cut off a 5cm x 5cm piece of lemon peel (2" x 2")
• Peel and cut a piece of ginger, approximately 0.5cm (1/4") thick.
• Cut and peel the galangal into three slices, approximately 0.5cm (1/4") thick.
• Fry the spice paste and beef
• Put a large Dutch Oven over medium heat, and heat up 2 tablespoons of oil.
• Add the spice paste, and stir constantly for 2 minutes, until fragrant.
• Over high heat, add the beef, and cook it for 5 minutes, stirring occasionally to make sure all the sides of the chunks of beef are seared.
• Cook
• Add the coconut milk, lemon peel, ginger, galangal, and Salam leaves, stir everything together.
• Let the beef simmer over low heat for several hours, until the sauce is almost all cooked down. Stir occasionally, and scrape up anything sticking to the bottom of the pot. There will be oil pooling on top; we will discard that when done, but leave it on there while cooking. If you're not sure if the sauce is cooked down enough, tilt the pan slightly to the oil moves to one side, and the beef stays on the other. If the oil is clear (it'll be yellow), and the beef appears to have almost no sauce left, you're done! If there is a lot of sauce mixed through the oil, or the beef still has visible sauce, you need to cook it longer! The beef will be falling apart; that is ok, but try to make sure you leave the bigger chunks intact.
• Serve
• When the beef is cooked down, skim off all the oil, and remove the ginger, galangal, and salam leaves. The lemon peel will be completely dissolved in the stew.
• Put some rice on a plate, and add the Rendang next to it. Serve with some sambal on the table, if people like it spicier!