//]]> Recipe of Ultimate Beef Rendang | All Time Recipes

26/02/2021 00:25

Recipe of Ultimate Beef Rendang

by Ruth Richards

Beef Rendang
Beef Rendang

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, beef rendang. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Beef Rendang is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Beef Rendang is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have beef rendang using 15 ingredients and 7 steps. Here is how you cook it.

 

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The ingredients needed to make Beef Rendang:
  1. Make ready 3 kg chuck or blade steak
  2. Take 25 red chillies deseeded if you like it mild
  3. Get 10 garlic
  4. Take 3 cinnamon barks
  5. Prepare 3 sticks lemongrass
  6. Make ready 15 cloves
  7. Make ready 10 Salam leaves subs with 7 bay leaves
  8. Get 20 kaffir lime leaves
  9. Get 2 cm ginger
  10. Get 5 cm galangal
  11. Take 1.5 tsp nutmeg
  12. Take 1.5 tsp tumeric (I omit it here)
  13. Prepare 1 TBSP sugar
  14. Get 1 TBSP salt
  15. Take 1.5 litres coconut cream


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Steps to make Beef Rendang:
  1. Blend using about 400 mL coconut cream all the spice but lemongrass, cinnamon barks, kaffir lime leaves, Salam leaves and galangal.
  2. 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)
  3. 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)
  4. Safely open the pressure cooker’s lid and take out all the meat and set aside.
  5. 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.
  6. Put the meat and sauce together and cook for a further 15-30 minutes.
  7. Serve with steam rice and fresh salad leaves / chopped cucumbers.

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