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Beef Rendang

Name: Beef Rendang
Total time: 3 h 30 min
Yield: 4
Cuisine: Indonesian
Ingredients: 800 g Beef chuck, cubed; 800 ml Coconut milk; for the paste Shallot, garlic, ginger, galangal, chili; aromatics Lemongrass, kaffir lime leaf, turmeric leaf; 3 tbsp Toasted grated coconut (kerisik); 1 tbsp Cinnamon, clove, star anise

Beef slow-simmered in coconut milk and a fragrant spice paste until the liquid vanishes and the meat turns dark and tender.

来源

食谱提供 Minangkabau tradition · 🏺 传统

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.

Background on Wikipedia ↗

Watch it being made · 3 videos

Recipes are Simple Naz it Up Genio Ng

⏱ 210 分钟🍽 4 人份🔥 560 大卡🇮🇩 印度尼西亚🌶️🌶️

清真无乳制品无麸质

步骤

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.