Beef Rendang Recipe

Beef rendang is typical of Indonesian food, recipes cooked with a blend of beef, very sharp spices and thick coconut milk to make rendang as challenging foods because the taste is spicy and full of fat. However, this food is very popular in Indonesia and has always been the main menu at the restaurant in Padang West Sumatra. Rendang cooking requires a long time because they have to be cooked in about two hours so the beef becomes soft. Here is the recipe and how to cook rendang.

Ingredients :

  • 1 kg beef cut with size 3 x 4 x4 cm.
  • Basic seasoning dry
  • 1 tablespoon of roasted coriander
  • 150 grams curly red pepper and 150 grams of red pepper and finely chopped.
  • 15 sheets of orange leaves
  • 4 of the crushed lemon grass
  • 4 bay leaves
  • 2 turmeric leaves
  • 1 600 ml coconut milk from 2 grated coconuts
  • 2 pieces of Garcinia xanthochromias

Dry basic seasonings Ingredienst :

  • 2 green cardamom grains
  • 2 grains of white cardamom
  • 2 cloves
  • 2 cm cinnamon stick
  • 1 tablespoon coriander
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon aniseed
  • 1/4 nutmeg fruit

All this ingredients is roasted until fragrant and then mashed.

Another spice paste :

  • 100 grams onion
  • 50 grams hazelnut
  • 7 cloves garlic
  • 5 cm galangal

Method:

  1. Rub the beef with some spices, dried herbs, coriander finely, and large red chilies until blended smooth. Let stand for 60 minutes until the spices to infuse.
  2. Cook the coconut milk, the remaining ground spices, fine curly red chili, lime leaves, lemon grass, bay leaf, and turmeric leaf, on a medium flame until fragrant. Enter the seasoned beef and Garcinia xanthochromias, stirring until beef stiff and discolored.
  3. Reduce heat and cook until beef is tender and lived most of the coconut milk. Lift the meat and set aside. Cook again until thick coconut milk.
  4. Insert the meat, stirring until the coconut is dry, oily, and slightly blackish color of the meat. Remove and serve.

It serves 8.

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