INDONESIAN BEEF RENDANG
This is a mild beef curry recipe from the Far East, flavoured with coconut milk and lemongrass.
Provided by delicious. magazine
Categories Slow cooked beef recipes
Yield Serves 6
Number Of Ingredients 18
Steps:
- Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
- Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
- Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
- Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 2½ hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.
Nutrition Facts :
INDONESIAN RENDANG BEEF CURRY
This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.
Provided by Member 610488
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
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)
This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.
Provided by Chandra M
Categories Curries
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
INDONESIAN BEEF RENDANG (RENDANG SAPI)
Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. Padang is known by their delicious meals made from coconut milk. You can make it spicy or mild, depend how you like it.I like it because the taste is really strong and aromatic. However, it takes a bit longer time to cook so that the beef will be soft and tender. But it is definately worth to try =^_^=
Provided by IndoFoody
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
- Cut the beef into small but thick slices square.
- Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
- Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
- Serve with warm Basmati or Jasmine plain rice.
Nutrition Facts : Calories 687.5, Fat 68, SaturatedFat 50.9, Cholesterol 27.3, Sodium 336.9, Carbohydrate 19.3, Fiber 0.9, Sugar 3, Protein 9
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