Beef Rendang Recipe

 

• Onion or onion, chopped - 1 / 2 cup chopped onion
• Chile peppers, chopped - from 5 to 20
• Garlic, minced - 3-4 cloves
• Salt - 1 teaspoon
• Turmeric - 1 / 2 teaspoon
• Oil - 3 tablespoons
• Cow chuck or round, cut into thin slices - 2 pounds
• Ginger or galangal, thinly sliced ​​into rounds - rounds 2-3
• Lemon grass, white part only, crushed flat - 2 stalks
• Sugar - 1 tablespoon
• Salt - to season
• Coconut milk - 4 cups

Method

1. Weblog onion, Chiles, garlic, salt and turmeric to the bowl of a food processor or blender and process to puree. Add a little water if necessary.
2. Heat oil in large skillet or wok over medium high. Add the onion puree and saute until fragrant and some of the excess water has cooked out. Add beef and saute until lightly browned meat and onion puree reduced inserts. 4-5 minutes.
3. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer for anywhere from 1 1 / 2 to 3 hours, or until beef is very tender and sauce is reduced to a thick sauce. It will need to add a little water now and then if the sauce becomes too dry before the meat is tender.
4. When the meat is very tender, allowing the remaining water evaporate out slowly so the meat is frying in coconut oil which has given out. Let fry the meat in this way for another 10-15 minutes.
5. Adjust seasoning to taste with salt and sugar and serve with white rice or ketupat (rice cake).

Variation

• Rendang Kambing: use lamb instead of beef.
• Rendang Chicken: use chicken breasts or boneless thighs.
• Rendang is usually made with chili spicy hot. Adjust amounts according to your wishes.
• Onions and garlic can be omitted if you prefer. Simply mix all ingredients together, skip the sauteing step, and simmer until meat is tender.
• The following ingredients can be pureed with onion and garlic if you want: grated and toasted coconut, 2 teaspoons cumin, 2 tablespoons cilantro.
• One or more of the following ingredients can be added with coconut milk if you want to: 3-4 citrus lime leaves; 3-4 whole cloves, 1 teaspoon cinnamon; 4-5 curry leaves; 1-2 tablespoons tamarind paste, 2 - 3 crushed pecan (pecan); 1-2 slices ginger; 2-3 bay leaves.
• During the cooking process, the oil will separate from the coconut milk and rose to the top plate, and rendang is usually quite oily. You can skim any excess oil from the dish if you like.
• Some chefs to hold a half coconut milk and stir it in the end to minimize oiliness.