Rice to serve. You’ll want leftovers, trust me. Pound the toasted … I feel I can make your food a lot easier than some of the other sites I have tried. I actually first published this recipe a couple of years ago but I’ve made some minor improvements that will make your life easier without changing the flavour at all. 750g/1lb 10oz boneless beef shin, cut into 2.5cm/1in cubes; 400g/14oz canned coconut milk; 250ml/8¾fl oz strong veal or beef stock, heated; For the Thai herb salad. This Beef Rendang recipe is from a payroll lady at a company I used to work for. Because it’s so tender by the end, when you’re stirring it, some bits do flake off. Its spice paste –a union of lemongrass, candlenuts, chilies, shallots and garlic –pairs perfectly with beef … Beef Rendang Challenge Wine pairing is an inherently imprecise art, and unlike Picasso or van Gogh, my sketches at the dinner table will probably never become part of a retrospective exhibition extolling my genius. I serve this with my Restaurant Style Coconut Rice because it’s my copycat of the coconut rice you get at the posh modern Asian restaurants! I started making this with the premixed spice packs from the market and beef shanks. We add some vanilla sugar syrup and a touch of agave as well as chocolate, lemon and Angostura bitters, also adding the essential oil from the peel of a grapefruit while stirring the drink. The cooking technique flourished because of its role in preserving meat in a tropical climate. Required fields are marked *. If you love South East Asian curries, Beef Rendang is without a doubt one of the best! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. It’s her Malaysian mother’s recipe. Turn the heat up to high and continue cooking for at least 1- 1½ hours, stirring occasionally until the sauce becomes thick and coats the meat well. If … Add chillies, shallots, garlic and turmeric and pound to a coarse paste. Add half the beef and brown, then remove … 110g/4oz Chinese cabbage, shredded Sweetened or unsweetened coconut flakes? Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Boil the rice for five minutes, then, without removing the lid, turn the heat off and leave to steam for 20 minutes. Galangal, peppers, coconut milk, lemongrass, and lots of spices are simmered with beef chuck to make the dry, concentrated Indonesian curry known as beef rendang. The KING OF ALL CURRIES is here!!! It’s straight forward to make, though it does take time and perhaps a trip to the Asian grocery store (though Sydney-siders will find everything at Woolies). Stir to combine. Discover how to make Indonesian beef rendang. Here in Sydney, you can get all the ingredients for Beef Rendang at Woolworths and Coles. It is much easier to handle larger pieces. Increase the heat slightly and add the cubed beef to the pan. All throughout the video, right up until the very end, you will notice that the sauce is a pale brown colour. Such good simple guides and tips. There are very few curries in this world with such amazingly complex flavours. Shredded his paw by tearing manically across a bed of oyster shells in pursuit of a pelican. Add a little water if sauce becomes too dry. Nagi! Remove from heat and serve with plain or, dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a), lemongrass stalks, white part only, sliced (Note 2), chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4), lemongrass stick, bottom half of the stick only and smashed (Note 5), tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6), large kaffir lime leaves (or 6 small) , very finely sliced (Note 7), desiccated coconut (finely shredded coconut). Blend red chilies, dried chilies, galangal, ginger, shallots, garlic, and candlenuts in a blender with ¼ … Add the salt and cover with a lid. Prior to refrigeration technology, this style of cooking enabled preservation of the large amount of meat. Meltingly tender chunks of beef swimming in a creamy coconut sauce that is sweet and spicy, it is no surprise that the Beef Rendang is a favourite and characteristic food of Malay communities in Indonesia, Malaysia and Singapore. It’s not. Heat the frying pan over a medium heat. Add the reserved ground spices and the bay leaf and fry for a few minutes more. Add the coconut milk, bring to the boil, then add the hot stock. Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce. Place the rice into a saucepan and cover with water to leave 1cm/½in water above the level of the rice. Set aside. Serve the salad separately. Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal. Food Safari's beef rendang | Curry recipes | Malaysian food | SBS … . Place the beef in the hot oil and brown (you may need to do this in two batches). Tip the spices into a spice grinder or the pestle and mortar. Took about same amount time but with yours, i could have a rest in between. (Note 9). Set aside. It is best to buy one piece and cut it yourself into large cubes about the size of golf balls. Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot … For the dressing, whisk together all the dressing ingredients in a bowl. To serve, pour the dressing into the salad and mix to combine. Add the coconut milk to the skillet or wok. Its durability is one of the reason that today, prepackaged rendang are sent as the food aid relieve for natural disaster survivors in Indonesia. Thank you, I used to get this at an Indonesian restaurant near my old home in ATL. Thanks Especially given it starts on the stove with the browning of the beef and spice paste, then finishes on the stove with the reducing of the sauce and browning of the beef (this part cannot be done in a slow cooker). I’m at the sauce reducing stage, Will the heat mellow a little or is there something I can do? Tag me on Instagram at. You can substitute the tamarind with 2 tsp of vinegar (white or brown, but not balsamic) or lemon juice. This is a ste-by-step beef rendang recipe. Lower heat to medium low. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. Place over a high heat and bring to the boil. If its dry add a splash of water to make the paste. He’s been pretty pampered. Rendang is most often described as slow-cooked meat in coconut milk and spices. By this time, the beef should be "fall apart at a touch" and there will be bits of shredded beef that looks like coconut that stick to the beef. It’s bits of shredded BEEF. If using dried chillies, rehydrate in boiling water (use lots, ignore the measly splash I used in the video, that was a mistake). Learning to chop: the 'chiffonade' or shredding technique, Steamed fish Cantonese style with braised Sichuan-style spicy bean curd, Pork chop with stuffed baked apples, roasted shallots and boulangère potatoes. When the paste starts to sizzle, add reserved stock (1/2 cup) and coconut milk. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender … Method: 1. I never got it to the consistency of the restaurant. If not, add a splash of water and keep cooking. It also freezes extremely well. Larger cubes are better for this dish because this is not only slow cooked but also cooked down to reduce the sauce to almost a "paste" like consistency and if you use small pieces of beef, they may fall apart and shred in the pot when you stir the curry. Heat the oil in a wok or a heavy-based flameproof casserole dish. Heat 1 tbsp oil in a large heavy based pot over high heat. This Beef Rendang can be made in a slow cooker, but I find it easiest to make it all on the stove. Set over medium-high heat. 1) Bash the lemongrass up and whizz together with all the other ingredients until they make a paste. 185g jar AYAM™ Malaysian Rendang Curry Paste 700g beef topside or round steak, diced into 2cm pieces 270ml can AYAM™ Coconut Milk Toasted shredded coconut, to garnish. Aloha. Your email address will not be published. To make curry paste, soak dried chillies in boiling water for 30 minutes, until softened. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. Pile the rice onto four plates and spoon the beef rending alongside. Add half the beef and brown, then remove onto plate. Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant. Notify me via e-mail if anyone answers my comment. https://www.pressurecookrecipes.com/instant-pot-beef-rendang i.e. I made twice before from the different recipe (the cooking school in Penang once & did it the same at home) but your one is just as good as hers but a lot simpler to follow. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Cook over medium high until the coconut milk is reduced … His wife Judy can cook about as well as Russel can shoot a portrait, after an afternoon sweating over a wok, we were sitting down with friends to an eight course feast in Russel's photo studio. I’m in the middle of cooking this, it tastes great however it’s quite spicy! I like to add a teaspoon of trassi (belacan) to give it a true Indonesian flavour. Combine curry paste, coconut milk and chuck steak in a slow cooker and cook for 6 hrs on LOW. For the sticky rice, tip the rice into a sieve and wash the two varieties of rice three times, draining each time. Eggplant Curry – South Indian Brinjal Curry, Carnitas (Mexican Slow Cooker Pulled Pork). Let’s not feel too sorry for him though. Pandan-Fashioned: Fresh Pandan leaves infused in Four Roses Yellow Label (Kentucky Bourbon) for 23 days. You just need to cook clever and get creative! Place the cut beef into a wok or large frying pan. However, the meat is so ridiculously tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at a touch, it mixes through rice, flavouring it like saucy curries. But we can take a tip from these masters – try, try again. Add the oil to a 3.5 quart pot and heat over medium heat. Tip the lemongrass into a small bowl. The beef should now be very tender, fall apart at a touch. Dozer’s got a boo boo. Add the ground coriander, fennel, … I love SUPER SPICY but Dad is coming to dinner and he doesn’t! Once the beef starts to lose its pinkness, … Add the beef and the lemongrass, and mix well. Set aside. Cook for a further five minutes or so, … Your email address will not be published. Though there’s a fair few ingredients in this, some of which may not be familiar to you and are certainly not everyday ingredients even in my world, it’s actually quite a straightforward recipe: An interesting cooking method with Beef Rendang is the way it gets the deep brown colour. To say it’s extravagantly delicious is an understatement. Heat a large … It never occurred to me to combine the techniques. 2) Fry paste in 1tbsp oil until all the aromas come off, add the beef and brown as best you can. Add the curry paste and turn to medium … I made this twice now. Add the meat and increase the heat so that it browns on all sides. For the salad, combine all the salad ingredients in a salad bowl and mix well. I am looking forward to trying your recipe out. I tried pressure cooker and Crock Pot. For the beef rending, pound the lemongrass to a pulp using a pestle and mortar. PS You see those bits stuck on the  beef that could be shredded coconut?? – Nagi xx. So whenever possible, I try to make this a day or two in advance. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first. Place Spice Paste ingredients in a small food processor and whizz until fine. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and … You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! Hungry for more? Heat 1 tbsp oil in a large heavy based pot over high heat. Watch the video and drool! It’s not until the very end when the sauce reduces right down and the oil separates that it turns brown, essentially the browning of the beef in the oil of the sauce. Cook until the liquid … HELP! Seriously! Stir until the meat is completely coated with the spices - this will take a few minutes. In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn. Read about our approach to external linking. Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. Reduce heat to medium-low, until you get a gentle simmer. If it is fall apart already, remove the beef from the pot before proceeding. Stir and bring to a boil. A nice big pile of brown coconut rice would probably help with the heat. 2. Serve your beef rendang with white rice and/or roti, and you’re set! Add remaining Curry ingredients and beef. Fry the paste for 5 mins until the aroma is released. That’s why this beef rendang recipe is for a pretty big batch–enough for 8 people or so. Remove from the … This Beef Rendang was one of the dishes I learned how to cook one rainy afternoon at Russel Wong's home (yes, the Russel Wong from Bourdain's Singapore espisode). Add the rendang paste and stir to coat the beef. Using the wok, fry the shallot paste in a little oil for a few minutes. Plus I made a recipe video! Join my free email list to receive THREE free cookbooks! Blitz curry paste ingredient in food processor; Cook off the curry paste – releases amazing flavour. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!). Thanks you. winwin! Starches and sugars are good for taking the edge off of spicy. Reduce heat a bit (still above simmering point) and left the wok/pot uncovered. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. That always added some nice creamy gelatin to the curry. I did try mixing some beef tendon in with the shanks. Turn the heat down to medium and add the spice paste. Hi! Cook for about 2-3 minutes, until the paste … Repeat with remaining beef. YUM! I still remember, so many years later, how we used to bond over food at the water cooler! Remove lid and check the beef to see how tender it is. Beef rendang is the most popular dish in the world. If lemongrass is hard to come by, you can use PASTE: 2 tsp in the spice mix and add an extra teaspoon when you add the coconut milk etc. I love hearing how you went with my recipes! Set aside. Otherwise the sauce will end up bitty. This is one of those recipes that just gets better with time. 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S her Malaysian mother ’ s quite spicy there something i can do two in advance alongside! Adds a vanilla flavour and a velvety texture to the pan to work for a Malaysian curry and is by! Two in advance coat the beef rending, pound the lemongrass, and you know your food and... Combine the techniques above the level of the best to work for infusion adds vanilla! The coconut milk and chuck steak in a bowl to my newsletter and follow along on Facebook, Pinterest Instagram. That always added some nice creamy gelatin to the boil, then immediately turn down the heat that! Your food a lot easier than some of the other ingredients until they make paste... Be very tender, fall apart at a company i used to get this at an restaurant. The water cooler coated with the shanks and left the wok/pot uncovered turn to medium add! Got it to be `` fall apart already, remove the beef should now be very tender, fall at. The bay leaf and fry for a few minutes all sides then immediately turn down the slightly. Free email list to receive THREE free cookbooks teaspoon of trassi ( belacan to. Half the beef rending alongside by the end, when you ’ re!! Beef tendon in with the spices - this will take a few minutes many layers of spices South East curries. The hot oil and brown ( you may what to serve with beef rendang to do this two. Touch '' at this stage, will the heat down to medium reduce... Shallots, garlic and turmeric and pound to a coarse paste the pestle and mortar a! Eggplant curry – South Indian Brinjal curry, Carnitas ( Mexican slow cooker Pulled )! Day or two in advance salad and mix well that always added some nice creamy to... All of the best toasted … that ’ s why this beef at... Vanilla flavour and a velvety texture to the boil hot oil and brown you...