Beef Rendang - Indonesian. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. With a decent bit of beef and plenty of time in the slow-cooker you will absolutely love this incredible dish. spicy, aromatic and fresh!

Beef Rendang - Indonesian Indonesian Beef Rendang. this link is to an external site that may or may not meet accessibility guidelines. The original Indonesian-Minangkabau rendang has two categories, rendang darek and rendang Rendang dendeng: Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, beef rendang - indonesian. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. With a decent bit of beef and plenty of time in the slow-cooker you will absolutely love this incredible dish. spicy, aromatic and fresh!

Beef Rendang - Indonesian is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Beef Rendang - Indonesian is something that I've loved my entire life.

To begin with this recipe, we must prepare a few components. You can have beef rendang - indonesian using 25 ingredients and 11 steps. Here is how you can achieve that.

Ingredients requirements Beef Rendang - Indonesian:

Need 500 gr beef (I used shin beef) - cut big square (I used 250 on purpose).
Require 400 ml for coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier).
You need 400 ml - coconut milk mix to 400ml water. This to make 800ml light coconut milk.
Need 3 of kafir limes leaves (dont use the stem).
Prepare 3 - bayleaves (I only used 2 as we dont have in the house).
You need 1 lemongrass cut into 3.
You need 1 for turmeric leaves (omit if you dont have).
Prepare 1 tbsp - brown sugar (I used our palm sugar - gula jawa).
Need 1 tsp of tamarind paste (if you used seed one, mix in water).
Provide 5 tbsp for coconut oil (or any) - add if need it.
Give as needed Salt (last).
Provide 1 - Knorr beef cube.
Prepare 1.5 tsp of white pepper.
Provide - Optional: Rendang paste - I used Indofood brand.
Provide of To blends in food processor with 1 tbsp oil:.
Give 10 for Red chillies (30 gr) - cut/slice.
Provide 5 Thai red chilies.
You need 3-4 shallot - cut.
Give 4-5 of garlic.
Require 2 cm ginger.
Need 1 tsp for galangal mince.
Provide 1 tsp for corriander seed/powder.
You need 1/2 tsp - nutmeg powder.
Give 1/2 tsp of turmeric powder.
Need 2-3 of candlenut (omit if you dont have).

Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. However, it takes a bit longer time to cook so that the beef will be soft and tender. Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. Home Indonesian Food Beef Rendang: Rendang Daging Minang Recipe.

Beef Rendang - Indonesian step by step:

In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes).
In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes..
Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass..
Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off..
Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender)..
Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred.
Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning..
This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring..
You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes..
After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;).
The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did - but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless..

Rendang is often made from beef (or occasionally beef liver, chicken, goat, water buffalo, duck, clam, or vegetables like green. Traditional beef rendang is also known as the dry rendang. Back in the old days before refrigerator is common, the method of cooking. Beef rendang is everything that a stew should be. It has a thick and well textured sauce, a warm color and all the savory goodness that makes you want to pour the sauce all over your rice to make the.

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