Daging Kerutup (Classic Beef Rendang)
Hidangan tradisional · Indonesian
A rich and complex slow-cooked beef dish from West Sumatra, Indonesia, featuring tender beef simmered in a fragrant coconut milk and spice paste until the liquid evaporates and the beef is caramelized.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef shank or chuck, cubed1 kg
- Thick coconut milk1 liter
- Thin coconut milk500 ml
- Lemongrass, bruised3 stalks
- Galangal, bruised5 cm
- Kaffir lime leaves5 leaves
- Turmeric leaves, tied1 leaf
- Tamarind paste2 tbsp
- Saltto taste
- Sugar1 tsp
- Dried red chilies, soaked15-20
- Shallots15
- Garlic cloves8
- Ginger4 cm
- Galangal3 cm
- Turmeric2 cm
- Candlenuts5
- Coriander seeds, toasted1 tbsp
- Cumin seeds, toasted1 tsp
- Black pepper1 tsp
Langkah
- 1
Prepare the spice paste: Blend soaked dried chilies, shallots, garlic, ginger, galangal, turmeric, candlenuts, toasted coriander seeds, and cumin seeds until smooth. Add a little water if needed.
- 2
In a large pot or wok, combine the beef, spice paste, thick coconut milk, thin coconut milk, bruised lemongrass, bruised galangal, kaffir lime leaves, turmeric leaf, tamarind paste, salt, and sugar.
- 3
Bring to a boil over medium-high heat, then reduce heat to low. Simmer uncovered, stirring occasionally, for about 3-4 hours, or until the liquid has evaporated and the beef is tender and caramelized.
- 4
Continue cooking, stirring more frequently as the mixture thickens, until the beef is dark brown and the oil separates from the solids. This process is called 'rendang'.
- 5
Adjust seasoning with salt and pepper if needed. Serve hot.
