DirectionsStep1Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.Step2Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.Step3Lower heat to medium low. 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!).Step4Add remaining Curry ingredients and beef. Stir to combine.Step5Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.Step6Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.Step7Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.Step8Turn 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. (Note 9)Step9The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut RiceIngredientsIngredients12 Dried Chilies (rehydrated in boiling water, or 12 large fresh, Note 1a)1 Small Onion (finely chopped, Note 1b)5 clovesGarlic (minced)3 Lemongrass Stalks (white part only, sliced, Note 2)1 ½ tablespoonsFresh Galangal (finely chopped, Note 3)1 ½ tablespoonsFresh Ginger (minced)2 tablespoonsOil (vegetable, canola or peanut oil)2 Chuck Steak (lb/1 kg, or other slow cooking beef, cut into 4cm/1.6" cubes, Note 4)1 tablespoonOil (vegetable, peanut, canola)1 Cinnamon Stick¼ teaspoon clovePowder3 Star Anise½ teaspoonCardamon Powder1 Lemongrass Stick (bottom half of the stick only and smashed, Note 5)400 millilitersCoconut Milk (1 standard can)2 teaspoonsPaste (tamarind puree/or tamarind pulp soaked in 1 tbsp of hot water, seeds removed, Note 6)4 Large Kaffir Lime Leaves (or 6 small, very finely sliced, Note 7)⅓ cupDesiccated Coconut (finely shredded coconut)1 tablespoonPalm Sugar (brown sugar or grated)1 ½ teaspoonsSaltSee moreNutritionalNutritional675 Calories42 gTotal Fat179 mgCholesterol11 gCarbohydrate847 mgSodium63 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherBeef Rendang Recipe (How to make authentic Indonesian …tasteasianfood.comBeef Rendang Rick Stein Recipe A Glug of Oilaglugofoil.comBeef Rendang (The BEST Recipe!) - Rasa Malaysiarasamalaysia.comMalaysian Beef Rendang Recipe - Great British Chefsgreatbritishchefs.comBeef Rendang (Ultimate Guide) - Southeast Asian Recipesnyonyacooking.comRecommended to you based on what's popular • Feedback
Beef rendang curry
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WEBAug 19, 2021 · Saute (fry) your onion with oil until no longer raw. Add all the spices and stir for 1 minute to enhance the aromatics from the curry mixture. Add the cubed beef and fry until each piece of beef is browned on all sides. Throw the …
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WEBAug 18, 2021 · Saute (fry) your onion with oil until no longer raw. Add all the spices and stir for 1 minute to enhance the aromatics from the curry mixture. Add the cubed beef and fry until each piece of beef is browned on all sides. Throw the …
WEBOct 9, 2017 · Instructions. In the slow cooker add beef, onion, garlic, anise, cinnamon, cardamom, turmeric, lemongrass, chili paste, ginger, sugar or …
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WEBMar 13, 2024 · 3. Cook the paste. Heat some oil in a pot on medium heat and cook the cinnamon, cloves, cardamom pods, star anise, bruised …
WEBOct 20, 2021 · Heat the oil over medium high heat and then add the whole spices to infuse. Stir in the prepared rendang paste and bring to a sizzle. Add the beef and brown for a few minutes. Stir in the coconut milk, lime leaves, sugar and tamarind concentrate. Stir in the toasted coconut.
WEBApr 18, 2020 · Put the lid on and cook at medium heat. Keep checking and stirring every now and again. After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium-high heat until the milk reaches boiling point, then turn the heat to low.
WEBMay 7, 2023 · Add the vegetable oil to a large Dutch oven and heat over high heat. Add half the beef pieces and brown on all sides. Transfer to a plate and repeat with remaining beef. Add the spice paste to the Dutch …
WEBNov 9, 2022 · HOW TO MAKE BEEF RENDANG CURRY. 1. Create The Curry Paste. Add the chilies, onion, garlic, lemongrass stalks, galangal, ginger, and vegetable oil to a food processor and blitz until it becomes …
WEBSet aside. Heat the oil in a medium pan over a high heat. Add the beef and cook, turning occasionally, for 4-5 minutes until browned. Transfer to a plate. Add the onion to the pan and cook for 6-8 minutes until softened. …
WEBDec 11, 2023 · Stir in the marinated beef with the marinade. Turn the stovetop heat to medium. Bring the spicy coconut milk mixture to a boil, then lower the heat to medium-low to simmer. Add the makrut lime …
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WEBAdd in the beef, stock, coconut milk, cinnamon stick, bay leaves, cardamom pods, cloves, and star anise. Bring to a boil, then reduce the heat to very low. Cook for 2–3 hours or until the meat is very tender, the liquid has evaporated, and the fat has rendered out of the beef. Stir every 20 minutes to ensure the curry doesn’t burn on the
WEBMay 4, 2022 · Beef Curry. Heat a pot over low heat and add the Rendang curry paste. Slowly cook for 10 minutes. Turn the heat up to medium then add the diced beef. Cook and stir until browned on all sides, about 2 …
WEBAug 30, 2018 · Cool slightly before grinding finely in mortar and pestle, or in food processor. Snip chiles into 1-inch lengths. Soak in hot water until softened. Discard half the seeds and place the chiles in electric blender jug with shallots, garlic, ginger, galangal, turmeric and lemongrass. If you want a hotter rendang, add bird chiles.
WEBJul 20, 2018 · Toast the coconut in a dry saute pan over medium heat, stirring constantly, until dark brown. Grind in a mortar and pestle or a coffee grinder until it becomes and oily paste. To make the paste: Grind dry chilies and spices in a coffee grinder until fine, then add candlenuts and grind until fine.
WEBMay 13, 2018 · Step 1: Chop the spice paste ingredients and then blend it in a food processor until fine. Step 2: Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry …
WEBDec 7, 2016 · Method. STEP 1. Pour boiling water over the dried chillies, and leave to soak for 5-10 minutes. STEP 2. Remove the seeds, roughly chop, and add to a blender with the remaining paste ingredients and a …