RENDANG (SPICY BEEF INDONESIAN CURRY)
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.
INSTANT POT® BEEF AND NOODLES
On those nippy nights, this brings all the warmth home. Plan ahead, the frozen noodles need to thaw in the fridge overnight. This recipe is exclusively for those individuals who may find their only method of cooking is with an Instant Pot®.
Provided by thedailygourmet
Categories Beef Stroganoff
Time 9h5m
Yield 5
Number Of Ingredients 14
Steps:
- Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function.
- While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
- When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
- Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
- Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.
Nutrition Facts : Calories 682.5 calories, Carbohydrate 76.2 g, Cholesterol 142.2 mg, Fat 27.5 g, Fiber 4.3 g, Protein 32.1 g, SaturatedFat 10.2 g, Sodium 1082.9 mg
INSTANT POT CHICKEN RENDANG (RENDANG AYAM)
This chicken rendang recipe makes it easy to have rendang ayam for dinner in a flash-thanks to the Insant Pot. Learn how to make it.
Provided by Patricia Tanumihardja
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons of oil. When the pot is hot, add the spice paste, stir and cook until it turns a few shades darker, and the oil separates from the paste forming two distinct layers, 3 to 4 minutes. If the paste starts to burn at any time, adjust to LOW/LESS. Press CANCEL.
- Scoop the thick cream from the top of the coconut milk into a bowl. Pour ¾ cup of the thin coconut milk into the pot. Add the galangal, lemongrass, lime leaves and coconut sugar. Mix well, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
- Coat both sides of the chicken with sauce. Nestle the chicken into the sauce, preferably in one layer.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start.
- While the chicken is cooking, toast the shredded coconut in a dry skillet on the stovetop over medium-low heat until it turns light brown and aromatic, about 3 minutes. (This can be done ahead and refrigerated or frozen.)
- When the timer beeps, let the pressure release naturally (20 to 30 minutes). When the float valve drops, press CANCEL and open the lid.
- Carefully remove the chicken to a plate. Cut it up into smaller pieces if you like, but don't shred it. Tent with foil to keep warm.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add the remaining coconut cream and milk and ¾ of the toasted coconut and cook for 2 to 3 minutes, stirring constantly. If you'd like a drier rendang, simmer the sauce until reduced by about one-third, 10 to 15 minutes. Note that the sauce will thicken as it cools. Remove the herbs.
- Add the chicken back to the sauce and adjust to LOW/LESS to heat the chicken through.
- Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight-rendang always tastes better the next day!
BEEF RENDANG
This is a very tasty, two-step Beef Rendang recipe that is easy to make at home. The actual heat can be altered depending on tastes. Serve with steamed basmati rice.
Provided by Luigi
Categories World Cuisine Recipes Asian Indonesian
Time 48m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 653 calories, Carbohydrate 32.6 g, Cholesterol 112.1 mg, Fat 37.5 g, Fiber 2 g, Protein 47.6 g, SaturatedFat 15.6 g, Sodium 994 mg, Sugar 20.1 g
More about "instant pot beef rendang recipes"
INSTANT POT BEEF RENDANG - TESTED BY AMY + JACKY
From pressurecookrecipes.com
Estimated Reading Time 6 mins
- Toast Coconut Flakes: Add ⅓ cup (45g) coconut flakes in Instant Pot without oil. Heat up Instant Pot using "Sauté More" function. Stir occasionally, and toast the coconut flakes until deep golden brown color (~7 - 8 mins). Remove and set aside.
- Brown Chuck Roast Steak: Wait until Instant Pot says “HOT” again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.
- Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 - 10 (8.8g) dried red chilies, 6 (27g) cloves garlic, 3 (120g) roughly chopped shallots, 2 tbsp (25g) chopped ginger, and 2 tbsp (25g) chopped galangal in a food processor. Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp (2.8g) ground turmeric to the spice paste, then mix well.
- Saute Rendang Paste: Once you're done browning the chuck roast steaks, add 2 tbsp (30ml) coconut oil, rendang paste, 1 (4.5g) stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (~3 - 4 mins).
BEEF RENDANG | THE EASY CHEATER INSTANT POT RECIPE
From twosleevers.com
4.7/5 (39)Total Time 45 minsCategory Main CoursesCalories 391 per serving
RENDANG BEEF INSTANT POT - SAVE HOURS OF TIME
From onepotdishrecipe.com
Cuisine American, IndonesianCategory Dinner, Instant Pot Recipes, LunchServings 6Calories 627 per serving
- Take some desiccated, shredded coconut and toast it in the Instant Pot - Saute. This toasted coconut really brings richness to the rendang towards the end when we add it.
- Remove any excess fat from the brisket - Dice the beef into cubes approximately big bite-sized chunks. Turn instant pot to sautee - Add 1-2 tablespoons of oil and cook till sear the sides - keeping the juices in.
- Prepare herbs and spices and per the ingredient list above. Because there are quite few - it really helps to prepearethem all prior to starting to cook.
- Start with the Rendang Paste. Roughly cut ginger, turmeric, garlic, shallots (no need to chop just put in the blender), chili, candlenuts, and galangal. With the galangal - chop into finer bits because it tends to be quick fibrous - and we just want the taste - not the fibers - dicing it smaller means you do not taste the after you have put them in a blender or food processor. and then add to the blender and blend for about 5 minutes until quite a fine paste. You will need to add some olive oil to get it to blend as a paste and stop the bleed frequently to scrape down the sides and re-blend.
EASY INSTANT POT BEEF RENDANG - MANILA SPOON
From manilaspoon.com
5/5 (23)Category DinnerCuisine Asian, Indonesian, Malaysia, Southeast AsiaCalories 315 per serving
- In a food processor/blender or mortar and pestle, grind the garlic, chopped onions or shallots, galangal (or extra ginger), and chilis to a smooth paste. To make it easier to breakdown the ingredients, you may wish to add 1-2 tablespoons of oil (optional). Add the ground coriander and cumin to the paste and mix well. Set aside.
- Choose the saute setting in the instant pot. Heat the oil and briefly saute the lemongrass, ginger, and kaffir lime leaves until aromatic about 1-2 minutes. Add the spice paste and cook for another 5-6 minutes, stirring occasionally, until it darkens in color and begins to form small bubbles on the edges.
- Add the beef and coat with the spices. Add the water and sugar then deglaze the pan to remove the brown bits at the bottom. Turn off the sauté mode and cover the pot, putting the valve in the sealed position. Put in manual high pressure for 35 minutes. Allow a natural release for 10 minutes.
- Uncover then pour in the coconut milk. Saute and cook, stirring occasionally so beef doesn't stick to the bottom, for 15 minutes or until the sauce has browned or caramelized in color and has thickened (the dish may release some oil at this point, too). Taste and adjust seasoning with a little fish sauce (yum!) or extra salt, as needed. Add a little squeeze of lemon or lime juice as well, if desired, especially if kaffir lime leaves are replaced with bay leaves. You can leave a little bit of sauce to drizzle on your rice or allow the beef to fully dry up and fry in its own oil, it's your choice. Serve with rice or crusty bread.
INSTANT POT BEEF RENDANG RECIPE - LISA'S LEMONY KITCHEN
From mykeuken.com
Cuisine AustralianTotal Time 1 hr 40 minsCategory DessertCalories 626 per serving
34 INSTANT POT BEEF RECIPES WE LOVE - TASTE OF HOME
From tasteofhome.com
BEEF RENDANG - MANILA SPOON
From manilaspoon.com
31 INSTANT POT BEEF RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEEF RENDANG (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
BEEF RENDANG | RECIPETIN EATS
From recipetineats.com
BEEF RENDANG RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
TOK WAN RENDANG - INSTANT POT MALAYSIA
From instantpotmy.com
BEEF RENDANG | INSTANT POT RECIPES | LOW CARB RECIPES | KETO …
From pinterest.ca
MUST TRY! INSTANT POT INDONESIAN BEEF RENDANG | TESTED BY AMY …
From pinterest.ca
INSTANT POT PORK RENDANG - INSTANT POT RECIPES - LGCM
From lakegenevacountrymeats.com
BEEF RENDANG – INSTANT POT RECIPE
From instantpotteacher.com
BEEF RENDANG SHORTCUT RECIPE - YOUTUBE
From youtube.com
TOK WAN BEEF RENDANG - THE MEATMEN
From themeatmen.sg
INSTANT POT ROAST BEEF - PRESSURE COOK RECIPES
From pressurecookrecipes.com
AN EASY RECIPE TO PREPARE INDONESIAN STYLE BEEF RENDANG.
From ketchupwithlinda.com
100 BEST INSTANT POT RECIPES (EVER!)
From instantpoteats.com
27 BEST INSTANT POT CUBED BEEF RECIPES - PARADE.COM
From parade.com
INSTANT POT ROAST BEEF RECIPE (EASY) | KITCHN
From thekitchn.com
CHICKEN RENDANG INSTANT POT
From onepotdishrecipe.com
COOKING BEEF TENDON IN THE INSTANT POT - RUNAWAYRICE
From runawayrice.com
BEEF RENDANG SHORTCUT RECIPE – EASY INSTANT POT RECIPES
INSTANT POT BEEF RENDANG — MONKEY BITES
From monkey-bites.com
BEEF RENDANG - SHIOKMAN RECIPES
From shiokmanrecipes.com
INSTANT POT BRAISED BEEF (PRESSURE COOKER) - SKINNYTASTE
From skinnytaste.com
HOW TO COOK BEEF RENDANG (INSTANT POT RECIPE) - LOVE TO EAT BLOG
From lovetoeatblog.com
BEEF RENDANG PRESSURE COOKER - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
23 BEST INSTANT POT GROUND BEEF RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEEF RENDANG - THE WOKS OF LIFE
From thewoksoflife.com
28 INSTANT POT BEEF RECIPES - EASY DINNER IDEAS!
From kristineskitchenblog.com
EASY BEEF RENDANG RECIPE – INSTANT POT TEACHER
From instantpotteacher.com
BEEF RENDANG - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BEEF RENDANG WITH STEP-BY-STEP PHOTOS | THE SUDDEN COOK
From thesuddencook.com
22 EASY INSTANT POT BEEF RECIPES | MYRECIPES
From myrecipes.com
BEEF RENDANG RECIPE INDONESIA - FOOD NEWS
From foodnewsnews.com
INSTANT POT BEEF RENDANG RECIPE - FOOD NEWS
From foodnewsnews.com
INSTANT POT BEEF RENDANG USING TEAN'S GOURMET RENDANG PASTE
From youtube.com
TOK WAN RENDANG - INSTANT POT PHILIPPINES
From instantpot.com.ph
You'll also love