Rendang Minang (Traditional Beef Rendang)
Hidangan tradisional · Indonesian
A rich, slow-cooked Indonesian beef curry, simmered in coconut milk and a complex spice paste until the liquid evaporates and the beef becomes tender and caramelized. This is the authentic, classic version.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- beef shank or chuck1 kg
- thick coconut milk1 liter
- thin coconut milk500 ml
- shallots200 g
- garlic10 cloves
- red chilies (large)15-20
- bird's eye chilies5-10
- ginger5 cm
- galangal5 cm
- turmeric3 cm
- lemongrass stalks3
- candlenuts5
- coriander seeds2 tbsp
- cumin seeds1 tsp
- star anise2
- cloves5
- cardamom pods3
- kaffir lime leaves5
- turmeric leaves1
- sugar1 tbsp
- saltto taste
- black pepperto taste
- vegetable oil3 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, red chilies, bird's eye chilies, ginger, galangal, turmeric, and candlenuts until smooth. Toast coriander seeds, cumin seeds, star anise, cloves, and cardamom pods until fragrant, then grind them.
- 2
Cut beef into 2-3 cm cubes.
- 3
Heat vegetable oil in a large pot or wok. Sauté the spice paste until fragrant and the oil separates.
- 4
Add the ground toasted spices, kaffir lime leaves, and turmeric leaf. Stir well.
- 5
Add the beef cubes and stir to coat with the spice mixture. Cook until the beef changes color.
- 6
Pour in the thin coconut milk. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 1-1.5 hours, or until the liquid has reduced significantly.
- 7
Add the thick coconut milk, sugar, salt, and black pepper. Continue to simmer on low heat, stirring frequently, for another 1-1.5 hours, or until the coconut milk has evaporated and the beef is very tender and the mixture is dark and oily.
- 8
Adjust seasoning if needed. Serve hot.
