Malaysian Beef Rendang Recipe

Beef Rendang RecipeTin Eats

WebMay 26, 2017 · Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. Remove lid and check the beef to see how tender it is. …

Rating: 5/5(172)
1. Place 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.
2. Heat 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.
3. Lower 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!).
4. Add remaining Curry ingredients and beef. Stir to combine.

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Beef Rendang The Woks of Life

WebAug 20, 2014 · Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, …

Rating: 5/5(9)
1. In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant.
2. Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer for 90 minutes, stirring frequently to prevent burning.
3. Add the lime leaves, lime juice, brown sugar, and coconut flakes (if using) and stir. Simmer for another 2 hours, until the sauce is thick and dark, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve!

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Authentic Malaysian Beef Rendang Recipe

WebJan 11, 2017 · Instructions. Soak the dried chilies in warm water for 10 minutes, then deseed and chop roughly. Halve, deseed and chop the …

1. Soak the dried chilies in warm water for 10 minutes, then deseed and chop roughly. Halve, deseed and chop the fresh chilies. Peel garlic, ginger and shallots and roughly chop them. Put all the ingredients for the paste into the food processor, add a splash of water and blitz into a spice paste.
2. Remove the outer leaves of the lemongrass stick. Chop the tender part of the lemongrass stalk into thin slices. Cut the woodier, upper part of the lemongrass into 3 cm long chunks. Put those 3cm pieces on your cutting board and smash them with a heavy pan for a couple of times. This helps to release the flavour. Set aside.
3. Toast the coconut in a pan without the addition of any oil until golden brown and set aside to cool. You can blitz it in the food processor to make it a bit finer, if you want.
4. Heat 3 tbsp of oil in a pan over medium heat and add finely chopped lemongrass, the spice paste, cloves, cinnamon and cardamom and let fry for 2 to 3 minutes, stirring once in a while. Add 3 tbsp coconut milk and fry for 1 more minute.

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