Beef Rendang Recipe (Resepi Rendang Daging)

• porções: 8 servings
• tempo ativo: 25 minutes
• tempo total: 3 hours 25 minutes

Ingredientes

2 large turmeric leaves OR 6 kaffir lime leaves (daun kunyit)

1 kg generous cuts of braising or stewing beef

400 ml coconut milk

1 tsp salt

1 stalk lemongrass, bruised (serail)

250 ml water

4 Tbsp kerisik (you'll want 4 Tbsp of grated or desiccated coconut, watch the video on how to make it.)

20-30 dried red chillies (cili kering)

3 stalks lemongrass (serai)

2 ½ cm galangal (lengkuas)

5 cm ginger (halia)

5 medium cloves garlic (bawang putih)

2 large onions, quartered (bawang besar)

½ tsp ground turmeric (serbuk kunyit)

1 Tbsp ground coriander (serbuk ketumbar)

Instruções

Let's prepare the ingredients

soak

Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.

cut

Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.

rinse

Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.

Let's chop up the ingredients into a paste

chop

Start chopping your ingredients in the order that they are listed in the above list. Start with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, the prepared red chillies, and so on. Every time the chopped ingredients start to feel a bit dry, add a quarter of an onion for moisture. No need for water. Continue chopping/blending until you have a fairly fine mix.

Let's get cooking!

place

Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, kerisik, salt, lemongrass, water and finally the thinly shredded turmeric leaves or your torn lime leaves.

simmer

Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.

stir

You shouldn't really need to stir the rendang until the last 30 minutes or so, where you'll have to do it a handful of times, as it starts to dry up and may start to catch on the base. Check seasoning and add more salt if you think it needs it.

serve

Serve as suggested above. The beef rendang will keep, covered, for a week in the fridge. It also freezes well, although the beef will be falling apart even more after freezing.

Fancy some Serunding?

recipe link

Click here for the Recipe!

Nutrição

• Calorias: 377 kcal
• Gordura Total: 21.7 g
• Colesterol: 75 mg
• Sódio: 102.7 mg
• Carboidrato Total: 16.6 g
• Fibra Dietética: 3.7 g
• Açúcares Totais: 5.6 g
• Proteína: 30.5 g