Rendang Tok (Classic Beef Rendang)
Hidangan tradisional · Indonesian
A rich, slow-cooked beef curry from West Sumatra, Indonesia, known for its complex flavors and tender meat achieved through prolonged simmering in coconut milk and spices until the liquid evaporates and the meat is caramelized.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (chuck or brisket, cubed)1 kg
- Thick coconut milk1 liter
- Galangal, bruised5 cm
- Lemongrass, bruised3 stalks
- Kaffir lime leaves6 leaves
- Turmeric leaves, tied1 leaf
- Tamarind paste2 tbsp
- Saltto taste
- Black pepperto taste
- Shallots200 g
- Garlic10 cloves
- Red chilies15-20
- Ginger3 cm
- Turmeric3 cm
- Candlenuts5
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- Star anise2
- Cardamom pods3
- Cloves5
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, red chilies, ginger, turmeric, candlenuts, coriander seeds, and cumin seeds until smooth. Toast star anise, cardamom, and cloves briefly, then grind them.
- 2
In a large pot or wok, combine the beef, spice paste, ground toasted spices, bruised galangal, lemongrass, kaffir lime leaves, and turmeric leaf. Add about half of the thick coconut milk.
- 3
Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for about 2-3 hours, or until the beef is tender and the liquid has significantly reduced.
- 4
Add the remaining coconut milk and tamarind paste. Continue to cook, stirring more frequently, for another 1-2 hours, or until the sauce thickens, darkens, and the oil separates from the solids.
- 5
Season with salt and black pepper to taste. Continue cooking until the rendang is dry and caramelized.
- 6
Serve hot.
