Step-by-Step Guide to Prepare Perfect Awesome Beef Rendang
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Prepare Perfect Awesome Beef Rendang. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Awesome Beef Rendang, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Awesome Beef Rendang delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Awesome Beef Rendang is 3 hungry people. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook Awesome Beef Rendang using 17 ingredients and 8 steps. Here is how you cook that.
A gorgeous and easy Beef Rendang that still leaves a lovely heat in the back of your throat after each bite but the heat doesn't ever overpower the dish. This is now a regular dish made by me.
Ingredients and spices that need to be Get to make Awesome Beef Rendang:
- 3 tsp Oil
- 7 Cloves garlic
- 2 small Onions, peeled and chopped
- 1 kg Steak. I like using rump
- 3 Large fresh red chillies
- 1/2 tsp Chilli powder
- 1 Heaped tbsp turmeric
- Thumb sized piece of fresh ginger, peeled and grated
- 420 mls Coconut Cream
- 350 mls Beef Stock
- 2 tsp Cumin
- 2 tbsp Soy Sauce
- 2 Kaffir lime leaves
- 3 Heaped tsp brown sugar
- 3 tsp Minced lemongrass paste
- 3 tbsp Lime juice
- Salt and Pepper to season
Steps to make Awesome Beef Rendang
- Trim the beef of any large bits of fat and then slice into 1/2 thick strips.
- Put the oil in a heavy-bottomed fry pan on a mid heat.
- Put in the onion, garlic, chillies, ginger, chilli powder and turmeric and cook it down for about 5 minutes
- Put in a food processor (or if you don't have one, a large pestle and mortar - even a large heavy bowl at a stretch) and add 60ml of the coconut cream. Let it sit and cool before blitzing or mashing to a paste.
- Put the paste back into the hot fry pan and put the beef in it along with the remaining coconut cream and the rest of the ingredients. Stir it until all combined well.
- Simmer for around 50-60 minutes on a LOW heat, stirring every 10 minutes or so. DO NOT COVER AS YOU WANT THE LIQUID TO EVAPORATE ALMOST COMPLETELY. It should still be tender and juicy at the end but Rendang is not a wet curry. Keep an eye on it as it gets towards the end of cooking as the Sweetness in some of the ingredients will cause it to stick and burn quickly.
- When cooked, stir it around and then place over cooked rice and I like some Pak Choy with it. When dished, season with salt and pepper and squeeze over the lime juice
- Enjoy!!! 😊
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