Indonesian Beef Rendang Recipes

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

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.

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.

Steps:

• Cut beef chuck into 2-inch pieces.
• Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
• Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
• In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
• Remove lemongrass to serve. For best results, let cool and serve the next day.

Steps:

• Blend olive oil, shallots, chile pepper, garlic, shrimp paste, lemon grass, ginger root, and turmeric together in the bowl of a food processor until smooth paste forms, 30 seconds to 1 minute.
• Heat paste in a large saucepan over medium heat until very fragrant, about 3 minutes. Add coconut milk, palm sugar, kaffir lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, about 10 minutes. Stir in beef; reduce heat to gentle simmer. Cook mixture until beef is tender and sauce is thick, stirring occasionally, about 20 minutes. Remove kaffir lime leaves to serve.

Steps:

• Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
• Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
• Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
• After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
• 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. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.

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.