Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Beef Rendang
Beef slow-simmered in coconut milk and a fragrant spice paste until the liquid vanishes and the meat turns dark and tender.
Source
Recette de Minangkabau tradition · 🏺 Traditionnel
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 210 min🍽 4 portions🔥 560 kcal🇮🇩 Indonésie🌶️🌶️
HalalSans produits laitiersSans gluten
Étapes
Blend the shallot, garlic, ginger, galangal and chili into a smooth spice paste.
Fry the paste with the bruised aromatics until deeply fragrant.
Add the beef and coconut milk and bring to a gentle simmer.
Cook uncovered on low heat, stirring now and then, for 2–3 hours as the sauce slowly reduces.
Stir in the toasted coconut once the liquid has mostly evaporated and the oil begins to separate.
Keep stirring as it darkens and dries to a rich, clingy coating on the tender beef.
💡 Astuces
- Rendang is done when it's almost dry and the meat is mahogany, not saucy.
- Stir more often near the end so the bottom doesn't scorch.
- It tastes even better the next day.
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