Beef rendang. Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. This Beef Rendang recipe is from a payroll lady at a company I used to work for. Beef Rendang - the best and authentic beef rendang recipe online!

It is served at special occasions to honor guests and during festive seasons. Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or Rendang darek ('land rendang') is an umbrella term for dishes from old regions in mountainous areas. Rendang is a meat curry dish from West Sumatra, Indonesia. you can have Beef rendang using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Beef rendang

Prepare of Ingredients (A).
You need 1 kg of beef.
It's 600 ml of coconut cream.
It's 100 ml of vegetable oil.
It's of Ingredients (B)- to blend.
It's 4 of candlenuts.
You need 12 cloves of garlic.
It's 300 g of red chili.
Prepare 250 g of onions,.
It's 50 g of ginger.
You need 50 g of galangal.
You need 50 g of turmeric.
You need 1 1/2 tsp of coriander.
It's 1 tbsp (15 g) of salt.
It's 1 tsp of sugar.
Prepare 4 of green cardamoms.
It's 11/2 tsp of cumin.
Prepare 10 of cloves.
You need of Ingredients (C)- Seasonings and Spices.
It's 4 stalks of bashed lemongrass.
You need 3 of kaffir lime leaves.
It's 1 piece of asam keping.
Prepare 2 of turmeric leaves, tied up.

It needs hours of slow cooking until Rendang is a very special curry dish. Rendang is a caramelized meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture. Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender.

Beef rendang step by step

Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking..
Blend all the ingredients in (B), set the blend aside..
Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor..
Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic..
Add the coconut milk and lemongrass into the wok..
Add the beef and cook over medium heat. Bring the coconut milk to a boil..
Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry..
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours, Served with rice or bread enjoy..

It's then fried together with the remaining braising. I was about eleven years old, sitting in a Malaysian. This recipe for slow-cooked beef in a rich lemongrass and coconut sauce is well worth the effort. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a. Kaffir lime leaves are a lovely aromatic accent to all kinds of dishes—you'll see them used often in Thai or Malaysian cuisine.