Classic Beef Rendang (Kari Daging Sapi Klasik)
Hidangan tradisional · Indonesian
A rich and complex Indonesian beef curry, slow-cooked in coconut milk and a blend of aromatic spices until the liquid evaporates and the beef becomes tender and caramelized. This is the quintessential Kari Daging.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (chuck or brisket)1 kg
- Thick coconut milk1 liter
- Thin coconut milk500 ml
- Lemongrass3 stalks
- Galangal5 cm
- Turmeric root3 cm
- Ginger3 cm
- Garlic10 cloves
- Shallots150 g
- Dried chilies20-30
- Candlenuts5-7
- Coriander seeds2 tbsp
- Cumin seeds1 tsp
- Star anise2
- Cloves5
- Cardamom pods3
- Kaffir lime leaves5
- Turmeric leaves1
- Saltto taste
- Black pepperto taste
- Wateras needed
Langkah
- 1
Prepare the spice paste: Soak dried chilies in hot water until softened, then drain. Blend chilies, garlic, shallots, galangal, turmeric, ginger, coriander seeds, cumin seeds, and candlenuts into a smooth paste. Toast star anise, cloves, and cardamom pods briefly, then grind them.
- 2
Sear the beef: Cut beef into 3-4 cm cubes. In a large pot or wok, heat some oil and sear the beef cubes until browned on all sides. Remove beef and set aside.
- 3
Sauté the spice paste: Add the spice paste to the pot and sauté until fragrant and the oil separates.
- 4
Add aromatics and coconut milk: Add the bruised lemongrass stalks, kaffir lime leaves, turmeric leaves, and ground toasted spices. Pour in the thick coconut milk. Bring to a simmer.
- 5
Simmer and reduce: Return the beef to the pot. Add the thin coconut milk. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 3-4 hours, or until the beef is very tender and the sauce has thickened and caramelized into a dark, oily rendang.
- 6
Season and serve: Season with salt and black pepper to taste. Serve hot.
