This publish Beef Rendang was up to date in 2022.
The KING OF ALL CURRIES is right here!!! Beef Rendang has unimaginable depth of flavour, with complexity and many layers of spices. It’s straight ahead to make, although it does take time and maybe a visit to the Asian grocery retailer (although Sydney-siders will discover every thing at Woolies). Watch the video and drool!
Beef Rendang
This Beef Rendang recipe is from a payroll girl at an organization I used to work for. It’s her Malaysian mom’s recipe. I nonetheless bear in mind, so a few years later, how we used to bond over meals on the water cooler!
I truly first revealed this recipe a few years in the past however I’ve made some minor enhancements that can make your life simpler with out altering the flavour in any respect. Plus I made a recipe video!
Beef Rendang is the king of all curries!
What’s Beef Rendang?
Beef Rendang is a Malaysian curry and is taken into account by many to be the king of all curries! To say it’s extravagantly scrumptious is an understatement. There are only a few curries on this world with such amazingly complicated flavours.
Initially from Indonesia although now extra properly referred to as a Malaysia curry, the sauce is made with fragrant spices like cinnamon, cardamom and star anise in addition to recent aromatics together with lemongrass, garlic, ginger and galangal.
Not like many curries, Beef Rendang is a dry curry which implies there’s not a great deal of sauce. Nevertheless, the meat is so ridiculously tender and has a thick coating of sauce on every bit, so when the meat actually falls aside at a contact, it mixes by means of rice, flavouring it like saucy curries.
In case you love South East Asian curries, Beef Rendang is indisputably among the best!
Right here in Sydney, you may get all of the substances for Beef Rendang at Woolworths and Coles. Significantly!
Find out how to make Beef Rendang
Although there’s a good few substances on this, a few of which will not be acquainted to you and are actually not on a regular basis substances even in my world, it’s truly fairly a simple recipe:
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Blitz curry paste ingredient in meals processor;
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Brown the meat;
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Prepare dinner off the curry paste – releases superb flavour!
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Add every thing else in and sluggish cook dinner till the meat is extremely tender.
An attention-grabbing cooking methodology with Beef Rendang is the best way it will get the deep brown color. All all through the video, proper up till the very finish, you’ll discover that the sauce is a pale brown color. It’s not till the very finish when the sauce reduces proper down and the oil separates that it turns brown, basically the browning of the meat within the oil of the sauce.
This Beef Rendang will be made in a sluggish cooker, however I discover it best to make all of it on the range. Particularly given it begins on the range with the browning of the meat and spice paste, then finishes on the range with the lowering of the sauce and browning of the meat (this half can’t be executed in a sluggish cooker).
That is a kind of recipes that simply will get higher with time. So at any time when potential, I attempt to make this a day or two upfront. It additionally freezes extraordinarily properly.
I serve this with my Restaurant Model Coconut Rice as a result of it’s my copycat of the coconut rice you get on the posh fashionable Asian eating places! – Nagi xx
PS You see these bits caught on the beef that may very well be shredded coconut?? It’s not. It’s bits of shredded BEEF. As a result of it’s so tender by the top, whenever you’re stirring it, some bits do flake off. YUM!
MORE GREAT CURRIES OF THE WORLD!
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Biryani (it’s superb!)
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Rooster Tikka Masala
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Dal (Indian lentil curry)
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Thai Purple Curry
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Massaman Curry
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Browse the Curry Assortment
WATCH HOW TO MAKE IT
Beef Rendang recipe video!
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Beef Rendang
Components
Spice Paste
- 12 dried chilies, rehydrated in boiling water, or 12 massive recent (Notice 1a)
- 1 small onion, finely chopped (Notice 1b)
- 5 cloves garlic, minced
- 3 lemongrass stalks, white half solely, sliced (Notice 2)
- 1 1/2 tbsp recent galangal, finely chopped (Notice 3)
- 1 1/2 tbsp recent ginger, minced
- 2 tbsp oil (vegetable, canola or peanut oil)
Curry
- 2 lb/ 1 kg chuck steak, or different sluggish cooking beef, reduce into 4cm / 1.6″ cubes (Notice 4)
- 1 tbsp oil (vegetable, peanut, canola)
- 1 cinnamon stick
- 1/4 tsp clove powder
- 3 star anise
- 1/2 tsp cardamon powder
- 1 lemongrass stick, backside half of the stick solely and smashed (Notice 5)
- 400ml / 14 oz coconut milk (1 commonplace can)
- 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of scorching water, seeds eliminated (Notice 6)
- 4 massive kaffir lime leaves (or 6 small) , very finely sliced (Notice 7)
- 1/3 cup desiccated coconut (finely shredded coconut)
- 1 tbsp brown sugar or grated palm sugar
- 1 1/2 tsp salt
Directions
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Place Spice Paste substances in a small meals processor and whizz till high-quality. NOTE: If utilizing dried chilli and you already know your meals processor isn’t that highly effective, chop the chilli first.
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Warmth 1 tbsp oil in a big heavy primarily based pot over excessive warmth. Add half the meat and brown, then take away onto plate. Repeat with remaining beef.
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Decrease warmth to medium low. Add Spice Paste and cook dinner for two – 3 minutes till the wetness has diminished and the spice paste darkens (do not breathe in an excessive amount of, the chilli will make you cough!).
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Add remaining Curry substances and beef. Stir to mix.
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Convey to simmer, then instantly flip down the warmth to low or medium low so the sauce is effervescent very gently.
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Put the lid on the pot and depart it to simmer for 1 hr quarter-hour.
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Take away lid and verify the meat to see how tender it’s. You don’t need it to be “disintegrate at a contact” at this stage, nevertheless it needs to be fairly tender. Whether it is disintegrate already, take away the meat from the pot earlier than continuing.
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Flip up warmth to medium and scale back sauce for 30 – 40 minutes, stirring now and again at first, then incessantly in direction of the top till the meat browns and the sauce reduces to a paste that coats the meat. (Notice 9)
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The meat ought to now be very tender, disintegrate at a contact. If not, add a splash of water and maintain cooking. Take away from warmth and serve with plain or Restaurant Model Coconut Rice.
Recipe Notes:
If utilizing dried chillies, rehydrate in boiling water (use tons, ignore the measly splash I used within the video, that was a mistake).
1b. Onion: Use a brown, white or yellow onion in regards to the measurement of a tennis ball. Or half a big one or 6 shallots/eschallots chopped
2. Lemongrass: to organize, peel the reedy inexperienced shell to disclose the softer white half on the underside half of the lemongrass. Slice the white half and really pale inexperienced half solely – the inexperienced half is simply too reedy.
If lemongrass is difficult to return by, you need to use PASTE: 2 tsp within the spice combine and add an additional teaspoon whenever you add the coconut milk and so forth. 🙂
3. Galangal is like ginger nevertheless it has a extra bitter and peppery flavour. If you cannot discover it, simply substitute with extra ginger and a grind of black pepper.
4. Beef – You should use any sluggish cooking reduce of beef for this recipe however chuck is greatest. As with all sluggish cooked beef recipes, the fattier beef, the juicier the meat might be when cooked. Gravy beef and beef cheeks are additionally good. Brisket will work however has much less fats all through so not as juicy.
It’s best to purchase one piece and reduce it your self into massive cubes in regards to the measurement of golf balls. Bigger cubes are higher for this dish as a result of this isn’t solely sluggish cooked but additionally cooked down to scale back the sauce to virtually a “paste” like consistency and for those who use small items of beef, they might disintegrate and shred within the pot whenever you stir the curry. It’s a lot simpler to deal with bigger items.
5. Smash the lemongrass to assist the flavour infuse into the curry. Use the facet of your knife, a meat mallet or a tin.
6. Tamarind puree is created from tamarind fruit. It’s fairly tart, however not as bitter as lemon. You should buy tamarind puree from the Asian part of huge supermarkets in Australia (or Asian grocery shops). In case you are utilizing tamarind pulp (sticky block of dried tamarind), soak it in 2 tbsp of scorching water and take away the seeds, then use as per recipe instructions.
You possibly can substitute the tamarind with 2 tsp of vinegar (white or brown, however not balsamic) or lemon juice.
7. Kaffir Lime Leaves – there is no such thing as a substitute for the earthy lime flavour you get from recent kaffir lime leaves so I actually advocate shopping for recent ones. They freeze properly and final for ages and are generally discovered in lots of South East Asian dishes. You possibly can substitute with dried kaffir lime leaves. As a final resort, you need to use 1 tbsp of lime juice + the rind of 1 lime, however the flavour is not going to be fairly the identical.
8. Sluggish Cooker – To make this in a sluggish cooker, do the steps as much as searing the meat in a pan then pour the contents in your sluggish cooker. Pour 1/2 cup water into the pan and convey to simmer, ensuring to scrape all of the brown bits off the underside of the pan to combine in with the water, then pour the water into the sluggish cooker (be sure to scrape in as a lot of the brown bits as you possibly can!). Sluggish cook dinner on low for six hours. Then pour the curry right into a pot and observe the recipe steps to scale back the sauce.
Strain cooker / immediate pot – observe sluggish cooker steps however cook dinner on excessive for half-hour, permit to depressurise naturally for 10 minutes earlier than releasing steam.
9. That is what occurs when the Sauce reduces: As soon as the sauce reduces proper down, the oil will separate (see photograph in publish). Then you find yourself browning the meat in that oil – that is the place the deep brown Rendang color comes from. Rendang isn’t a moist, saucy curry, all of it reduces down right into a sticky paste that coats the meat.
By this time, the meat needs to be “disintegrate at a contact” and there might be bits of shredded beef that appears like coconut that persist with the meat.
10. Easy Calmly Pickled Cucumber Aspect that goes with this properly: Slice cucumbers on the diagonal and place right into a bowl. For every cucumber you might be utilizing, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt and white sugar (every). Go away to flippantly pickle for at the least 20 minutes, as much as 24 hours.
11. STORING: Rendang, like different sluggish cooked issues, simply will get higher with time. Nice on the day it is made, unbelievable the subsequent day and the subsequent. Freezes properly too.
12. Initially revealed in November 2014, up to date to enhance as follows: authentic recipe used entire cardamon and cloves, these are not possible to pick and I do not like crunching into them. So I now use powder. Additionally, in genuine recipes, the curry paste goes in first then the meat is added. Doing it this fashion, the meat doesn’t brown. I like browning beef first since you get that attractive caramelisation that provides flavour.
Diet Data:
LIFE OF DOZER
Dozer’s acquired a boo boo. i.e. Shredded his paw by tearing manically throughout a mattress of oyster shells in pursuit of a pelican.
Let’s not really feel too sorry for him although. He’s been fairly pampered.
