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.comIndonesian beef rendang recipe delicious. magazinedeliciousmagazine.co.ukBeef Rendang (Ultimate Guide) - Southeast Asian Recipesnyonyacooking.comRecommended to you based on what's popular • Feedback
Beef Rendang
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WEBSep 24, 2023 · Add lemongrass stalks, salam leaves, and kaffir lime leaves. Stir fry until the paste is fully cooked or the oil separates from the spices for another 5-7 minutes. Add …
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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, …
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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 …
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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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WEBJan 29, 2019 · Please check the expiry date to get the freshest possible ground spices to make rendang. Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the …
WEBHow to Reheat Beef Rendang. Microwave: heat the beef rendang in a microwave-safe dish for 1 minute, stir, then continue heating at 30-second intervals until warmed through. Stove: heat a drizzle of oil in saucepan …
WEBStep 5. Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. …
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 lemongrass, and rendang paste for 10-15 minutes until it thickens or the …
WEBApr 25, 2018 · All all the ingredients of the Spice Paste in a food processor. Blend well. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the …
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WEBStep 3. In a large pot, heat the vegetable oil over medium heat. Add the rendang curry paste to the pot and fry until fragrant and the oil starts to separate from the paste, about …
WEBJul 8, 2023 · Reduce the heat to low and let the dish simmer uncovered for about 3 to 4 hours. Lower the heat to a gentle simmer and let the dish cook uncovered for …
WEBBeef Rendang. 1. Whizz onion and lemongrass together or chop very finely. Very gently brown in oil for 5-10 mins. Start Timer. 2. Add the meat, chutney, coconut cream, soy …
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WEBInstructions. Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. …
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WEBRoasted Red Pepper Tomato Sauce. Soy-Less Sodium Sauce. Spicy BBQ Sauce. Thai Sweet Chili Sauce. White BBQ Sauce. It is assumed that very few people enjoy bland, …
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WEBAug 8, 2022 · Cook, stirring frequently, until fragrant, about 30 seconds. Add garlic powder, no salt seasoning, Italian seasoning, paprika, 1 teaspoon sugar, and Aleppo pepper. Stir …
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WEBPreparation. Mix flour and margarine or butter together in a 2 cup glass measuring cup or small microwave-safe bowl. Microwave for 30 seconds, stir, microwave another 30 …