Enjoy the best authentic taste of malaysian and indonesian cuisine with this melt in your mouth beef rendang recipe. Beef rendang is famous dry style beef curry rated one of the must have dishes across southeast asia. It doesn’t require an expensive cut of beef and is cooked in a host of aromatic spices and the richness of coconut cream until it’s so delicious and tender, it literally melts in your mouth. Try it and see why this is so revered by malay and indonesian people alike. It’s easy to make, all it takes is a little patience to slow cook the meat and reduce the curry sauce.

0:00 Intro
0:12 Prepare rendang paste and fry
0:45 Add seasoning and other aromats
1:08 Add liquid ingredients
1:22 Add beef chuck and slow cook
2:16 Ready to enjoy

-------------------------------------------------------------
The full recipe is below
-------------------------------------------------------------
Paste ingredients:

200g red chilli, chopped roughly (adjust seeds according to spiciness desired)
50g galangal, cut roughly
50g ginger, cut roughly
½ stalk lemongrass, sliced
90g shallot, cut roughly
45g garlic, cut roughly
4 candle nut
2 tbs water

Remaining ingredients:
1kg beef chuck, diced 4-5cm
1 tsp turmeric powder
½ tbs salt
1 tsp sugar
½ tsp white pepper
1 star anise
½ stalk lemongrass (bruised)
4 kaffir lime leaves
1 tsp kecap manis (sweet soy sauce)
1 tbs tamarind paste
400ml coconut cream
300ml water
Vegetable oil

Blend paste ingredients into a coarse paste.
Fry in vegetable oil on medium heat for around 2-3 mins.
Add turmeric powder, salt, sugar, white pepper, star anise, lemongrass, and kaffir lime leaves.
Mix until well combined and continue to fry for around 10 mins.
The paste is ready when mostly dry and sticks together when stirred.
Add kecap manis, tamarind paste, coconut cream, and water and mix until well combined.
Add beef chuck and mix.
Once the mixture starts to bubble, reduce to low medium heat and cook covered for 3 hrs.
Stir every 25-30 mins to make sure none of the spices or meat is stuck to the bottom.
After 3 hrs, remove the cover and cook for another 30 mins to reduce the sauce.
Serve immediately.

-------------------------------------------------------------
Watch next
-------------------------------------------------------------
Malaysian Chicken Curry - [ Ссылка ]
Nasi Lemak - [ Ссылка ]
Bakwan Jagung - [ Ссылка ]
Curry Puff - [ Ссылка ]
Ondeh Ondeh Cake - [ Ссылка ]
Singapore Noodles - [ Ссылка ]
Tempe Goreng - [ Ссылка ]
Char Kway Teow - [ Ссылка ]

-------------------------------------------------------------
Follow us on social media
-------------------------------------------------------------
Instagram: [ Ссылка ]
Twitter: [ Ссылка ]

-------------------------------------------------------------
#beefrendang #beefrecipes #beefcurry

свернуть