Rendang Daging (Classic Beef Rendang)
Hidangan tradisional · Indonesian
A rich, slow-cooked Indonesian beef curry with a complex blend of spices, coconut milk, and herbs, resulting in incredibly tender beef and a deeply flavorful, dry curry.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef chuck, cut into 2-inch cubes1.5 kg
- Thick coconut milk1 liter
- Thin coconut milk500 ml
- Shallots, thinly sliced300 g
- Garlic cloves, minced10 cloves
- Dried red chilies, soaked and deseeded20-30
- Galangal, bruised5 cm piece
- Lemongrass, bruised3 stalks
- Turmeric, bruised2 cm piece
- Ginger, bruised2 cm piece
- Kaffir lime leaves6 leaves
- Turmeric leaves, tied into a knot1 leaf
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, and soaked dried chilies into a smooth paste. Add bruised galangal, lemongrass, turmeric, and ginger to the paste.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté until fragrant and the oil separates, about 15-20 minutes.
- 3
Add the beef cubes to the pot and stir well to coat with the spice paste. Cook until the beef is browned on all sides.
- 4
Pour in the thick coconut milk, thin coconut milk, kaffir lime leaves, and turmeric leaf. Bring to a boil, then reduce heat to low.
- 5
Simmer uncovered, stirring occasionally, for at least 3-4 hours, or until the liquid has evaporated and the beef is very tender and the sauce has thickened into a dark, oily paste. The color will deepen significantly.
- 6
Season with salt and black pepper to taste. Continue to cook for another 30 minutes to an hour, stirring more frequently, until the rendang is dry and the oil has separated.
- 7
Remove the turmeric leaf and kaffir lime leaves before serving.
