Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, Beef Rendang. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Beef Rendang is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Beef Rendang is something that I’ve loved my entire life. They’re nice and they look fantastic.
Many things affect the quality of taste from Beef Rendang, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Beef Rendang delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef Rendang is 10 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beef Rendang estimated approx 5 hours.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Beef Rendang using 15 ingredients and 7 steps. Here is how you cook it.
It’s a special dish from West Sumatra (Padang). Takes a really long time to cook that’s why you want to make a big batch to freeze. The original recipe calls for 2 litres coconut milk per 1 kg meat. But I found that 1/2 litre per kg of meat is sufficient since I don’t want to spend more hours thickening the sauce. I think too much sauce is a bit overwhelming since it’s so creamy.
Note: expensive cuts will produce shredded rendang which is not good. However with silverside you probably don’t add salt until the when the meat is completely cooked. Blade or chuck steak is better in my opinion.
Ingredients and spices that need to be Get to make Beef Rendang:
- 3 kg chuck or blade steak
- 25 red chillies deseeded if you like it mild
- 10 garlic
- 3 cinnamon barks
- 3 sticks lemongrass
- 15 cloves
- 10 Salam leaves subs with 7 bay leaves
- 20 kaffir lime leaves
- 2 cm ginger
- 5 cm galangal
- 1.5 tsp nutmeg
- 1.5 tsp tumeric (I omit it here)
- 1 TBSP sugar
- 1 TBSP salt
- 1.5 litres coconut cream
Instructions to make to make Beef Rendang
- Blend using about 400 mL coconut cream all the spice but lemongrass, cinnamon barks, kaffir lime leaves, Salam leaves and galangal.
- Cook the spice mix on low heat including all the leaves, galangal, nutmeg, salt, pepper and sugar without oil or water until fragrant and oily (pic 2)
- Add the diced meat, turn up the heat to medium and make sure meat is covered with the sauce. After 10 minutes of cooking and the juice from meat is out (pic 2) you might want to use your pressure cooker and cook for 10-15 minutes. (Blade steak for 20 minutes)
- Safely open the pressure cooker’s lid and take out all the meat and set aside.
- Add the remaining coconut cream and keep cooking the sauce on low heat for about 3-5 hours on low heat, stir occasionally. The sauce should be dark and looks creamy (pic 2). The original recipe called for cooking the meat and sauce on low heat for about 9 hours. You can cut the cooking time, but it’s not rendang, it’s called kalio.
- Put the meat and sauce together and cook for a further 15-30 minutes.
- Serve with steam rice and fresh salad leaves / chopped cucumbers.
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So that’s going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Quick Beef Rendang. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!