Beef Rendang Indonesian Curry Recipes

BEEF RENDANG RECIPE

Steps:

• Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
• Blend all the ingredients in (B), set the blend aside.
• Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
• Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
• Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
• Add the beef and cook over medium heat. Bring the coconut milk to a boil.
• Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
• Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
• Served with rice or bread.

BEEF RENDANG - INDONESIAN CURRY

Steps:

• Add the shallots, ginger, garlic and chilis to a small blender or food processor. Pulse to a paste, scraping down as needed. Reserve.
• Heat oil in a heavy Dutch oven or large cast-iron skillet over medium-high heat. Add beef, in batches, and sear, until well browned. Remove beef and set aside. Turn heat to medium-low and add in the prepared paste along with the lemongrass, turmeric, coriander, and allspice and cook, stirring often until the mixture takes on a little color and begins to appear dry, a minute or two, being careful not to burn.
• Return beef, along with any juices, to the pan, stir and add the first can of coconut milk. Cover with lid slightly ajar and adjust heat to a very low simmer, bubbles breaking the surface now and then. Continue to simmer, stirring now and then, every 15 minutes or so and more often as it reduces, until the liquid is mostly evaporated with about an inch left in the bottom of the pan.
• Add the remaining can of coconut milk and continue to simmer, very gently, lid off, again stirring now and then and more as the mixture reduces. Take care not to break the meat up as you stir. As the mixture reduces, it will begin to fry in the oil that separates from the coconut milk. Tend it closely. When finished, the beef should be fork tender, look nearly dry and be covered in a coating of the curry. Remove lemongrass stalks and serve the Rendang with rice.

INDONESIAN RENDANG BEEF CURRY

Steps:

• In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
• Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
• Add spice mixture and stir-fry until lightly browned and fragrant.
• Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
• Add coconut milk, lime juice and sugar. Stir to blend.
• Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
• Serve over steamed rice.

RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)

Steps:

• Put the beef in the slow cooker.
• In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
• Puree until smooth, then pour over the beef.
• Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
• The beef will be tender and the sauce will be dark brown.
• Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
• Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
• Stir in the sugar and season with salt to taste.
• Serve over steamed rice.