Rendang Beef in Rich Coconut Spices Too Runny
Forget takeaways, nothing could beat this meltingly tender Spicy Beef Rendang! Each piece is caramelized on the outside, tender on the within, and permeated with layer upon layer of creamy, spicy flavours. I've been making this recipe for many years at present and it'south a winner every fourth dimension. The long tiresome cooking, and the changes that occur during that cooking process truly makes this dish feel like it's been cooked with care and devotion.
This is a slow-cooked dish, that requires the occasional fleck of attention during its iv hours in the oven. It's one that'southward worth saving for the weekend to ensure a result that is totally worth the wait.
What is Rendang?
Rendang originates from Indonesia, and is now a popular dish all over the globe, due to information technology's astonishing and complex flavours. In that location are many different recipes out there, simply about (including me!) hold that it's a tiresome-cooked dry curry, made with kokosnoot milk, spices and sugar.
The uniqueness of rendang, compared to any other tiresome-cooked beefiness curry, is that during the cooking procedure, the coconut milk reduces, and the oil separates from the coconut milk. This ways that the beef is initially slow-cooked to tenderness in that flossy-spicy sauce, and then as the oil separates, information technology fries the beef, giving information technology a beautiful, caramelized exterior.
What do we demand to arrive?
Best cutting of beef to use:
Chuck steak (too known equally braising steak) – comes from the forequarter of the cow. This consists of parts of the neck, shoulder blade, and upper arm. Information technology'due south a tough but very flavorful cut of meat that needs long deadening cooking. This makes it perfect for beef rendang. Cutting the beef into large (3cm-4cm) chunks.
How do we make it?
- Grit chunks of beefiness with flour, salt and pepper, then seal the beef in hot oil in a large cast-fe casserole pan. Transfer the beefiness to a bowl.
- Soften a chopped onion in the aforementioned pan with a fiddling oil (scrape upwards whatsoever crispy bits as you get), then add garlic, ginger and turmeric, lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, carbohydrate and table salt.
- Later on cooking for a minute or and so, add in coconut milk. Stir and bring to the boil, then add the beefiness back in.
- Place a lid on the pan and place in the oven at 150C/300F for 90 minutes.
- After 90 minutes, stir, then go along to cook in the oven, uncovered for some other two-2.5 hours, stirring very gently every half an hour.
When yous put the rendang in the oven, you'll wonder how it'south going to end up beingness a dry out-ish curry. The recipe starts off with a lot of liquid from the coconut milk. All the same, during the cooking process, that coconut milk reduces right down.
Later on almost 3 hours, the oil separates from the remainder of the sauce (you'll be amazed at how much of it in that location actually is).
As yous take it out of the oven for an occasional stir, yous'll probably wonder if it'south all going to go horribly incorrect. Trust me, information technology'south supposed to look like that.
Here's how mine looks during the cooking process:
As more and more oil separates, and the rest of the sauce starts to disappear, that remaining oil will really be crisping and frying the meat. So y'all'll be left with very dark, caramelized meat that has been infused with bags of flavour.
Pro Tip: It's very important to keep a close eye on things during the final xxx mins or so – to ensure the meat doesn't stick to the pan or burn. And don't worry, any remaining oil tin can be poured off and discarded.
Like your rendang a little saucier?
Simply reduce the cooking fourth dimension by 30-60 minutes, and be sure to bleed that backlog oil off.
The Video
More Asian Recipes:
Beloved this type of cuisine? Hither are some more Indonesian, Malaysian or Singapore-style recipes:
- Mee Goreng with chicken (spicy xanthous noodles)
- Mee Siam with prawns (vermicelli noodle dish)
- Vegetarian Kway Teow (fried flat noodles)
- Seafood Laksa (spicy slurpy vermicelli noodle soup)
- Chicken Satay with easy satay sauce. Oh and in that location's my Beef Satay Skewers too.
- Beef Massaman Back-scratch Recipe
If you've tried my Beef Rendang recipe then please rate the recipe and let me know how you got on in the comments below, I beloved hearing your thoughts and add-ons to my recipes!
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Beefiness Rendang
Beef Rendang - Slow-cooked fall apart spicy beef with a bear on of heat.
- 3 tbsp vegetable oil
- 2 tbsp plain (all-purpose) flour - or cornflour (cornstarch)
- Pinch of salt and pepper
- 800 g (1 ¾ lbs) braising/stewing beefiness - cut into large chunks (approx 3-4cm)
- i big brown onion - peeled and chopped
- 5 cloves of garlic - peeled and minced
- 2 tbsp minced ginger
- one tsp turmeric
- 2 lemongrass stalks - discard the outer leaves, and finely slice the lemongrass (yous can supervene upon this with ii tsp of lemongrass paste)
- 2 red chillies - chopped. I use hot red chillies as the oestrus cooks out during cooking.
- 1 tsp tamarind paste
- 1 tbsp ground coriander
- 1 tsp freshly ground black pepper
- ½ tsp cinnamon
- 2 kaffir lime leaves - fresh or freeze dried
- 3 tbsp night brown muscovado carbohydrate
- ½ tsp salt
- 800 ml 28oz full fatty coconut milk - (2 x 400ml/14oz cans)
To Serve (Optional):
- Boiled rice
- or Egg Fried Rice
- jump onions (scallions) - sliced into sparse strips
- fresh red chillies - sliced
- Light-green veg such every bit pak choi or spinach
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Preheat the oven to 150C/300F and identify a big bandage iron goulash dish on the hob (stove top).
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Add 2 tbsp of the oil and estrus on a high oestrus.
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Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.
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Identify the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beefiness in a bowl.
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Add the remaining one tbsp of oil to the pan and then add together in the onion. Reject the heat and cook slowly for a couple of minutes whilst stirring (scrape up whatsoever crispy $.25 on the pan as yous get).
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Add in the garlic, ginger and turmeric and melt for another couple of minutes whilst stirring. At this point, you may discover that the base of the casserole dish is starting to get quite brownish and the onions may be beginning to stick a little. If and then, add a splash of cold h2o to prevent the pan from burning.
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Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a infinitesimal.
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Add in the coconut milk and bring to a gentle chimera, stirring to ensure nothing is sticking to the base of the goulash dish.
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Add together the beef dorsum in and stir. Place a chapeau on and put in the oven. Cook for 90 minutes – giving the curry a stir subsequently 45 minutes.
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Subsequently xc minutes, give everything a stir once again and ensure cipher is sticking, then remove the lid and proceed to cook in the oven, uncovered for another ii-2.5 hours. Stir very gently every one-half an hour (to ensure you don't break upwardly the beef chunks).
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Towards the final 60 minutes of cooking fourth dimension, yous'll meet that the sauce is going darker and the oil is separating and rising to the top.
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If you like a fleck of sauce with your rendang then take your rendang out of the oven when there is a bit of oil on pinnacle, and is even so quite saucy underneath.
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If you prefer your rendang drier, and then exit to cook for longer. Go on a shut eye on it to ensure it doesn't burn. Stir gently and often. Bleed any remaining oil off before serving. Gently stir the rendang, and and so serve with rice and sprinkled with strips of spring onion (scallions)
Can I make it ahead?
Yes, make the rendang, and so cool and cover. Reheat in the oven at 150c/350F for 30-35 minutes, or until piping hot throughout. Heat the rendang covered for the first 20 minutes, then uncovered for the concluding 10-15 minutes. You can add a splash of water if the rendang is looking particularly dry, but exist careful when stirring it in, equally the beef will be very tender, and may fall autonomously.
Can I freeze it?
Yep, make the rendang, then cool, cover and freeze. Defrost in the refrigerator overnight, and so reheat as per the 'Can I arrive alee?' instructions higher up.
Tin can I cook it in the deadening cooker?
Cooking the recipe in the slow cooker will requite you a nicely flavoured curry, Only yous won't become the oil separating from the coconut milk, which means you won't get the sauce reducing or the caramelization of the beef.
If yous did want to use the slow cooker and you want that dry-caramelized end, you tin can make upward the curry right up to the role y'all add the beefiness back in with the coconut milk. Bring to the boil, then transfer to the slow cooker.
Cook on high for 4-5 hours or low for 6-8 hours. Afterward this time, transfer to an ovenproof casserole pan and place in the oven, uncovered at 160C/320F for 1-ane ½ hours, until the sauce reduces, the oil separates from the coconut milk and the beef caramelizes to a dark aureate dark-brown. Stir every 30 minutes during the time cooking in the oven.
Nutritional info is per serving for the rendang only (not rice) - after the oil (approx 125ml/half a loving cup) has been drained off. If you don't drain off the oil, add together 180 cals per serving (720 cals extra for all of the rendang)
Serving: 322 thousand Calories: 579 kcal Carbohydrates: 26 g Poly peptide: 50 g Fat: 52 g Saturated Fatty: 41 g Cholesterol: 123 mg Sodium: 438 mg Potassium: 1317 mg Fiber: 1 one thousand Sugar: 12 g Vitamin A: 243 IU Vitamin C: 40 mg Calcium: 103 mg Fe: 12 mg
This recipe was first posted in 2014, and so updated in January 2018 and again in June 2020. Updates were for new photos, tips, and recipe video (no updates to the recipe, merely added a couple of ingredient swap options).
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Source: https://www.kitchensanctuary.com/spicy-beef-rendang/
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