Saucepan@saucepan · Shared this recipeFollowIndonesian · dinnerThe Hirshon Ultimate Indonesian Beef Rendang - Rendang Daging SapiA rich and aromatic Indonesian beef rendang, slow-cooked in spiced coconut cream until the meat is tender and coated in a dark, caramelized glaze.servings4Original recipe on thefooddictator.comKeep this recipeAdd a copy of The Hirshon Ultimate Indonesian Beef Rendang - Rendang Daging Sapi to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsFor the rendang:1 lb beef tenderloin1 lb short ribs without bones5 makrut lime leaves, kaffir1 turmeric leaf, if unavailable, use 2 cinnamon leaves or bay leaves1 tsp tamarind paste + 2 Tbsp. Water17 oz coconut cream or santan1 tbsp coconut palm sugar or gula melaka2 tsp Knorr Aromat, TFD change, original was kosher salt, or to taste4.25 oz kerisik1 cup beef stock, if needed, TFD change, original was water0.25 cup cooking oil***Blended Spice Paste:7 dried chiles de arbol, soaked in boiling water, cut and deseeded1.5 tbsp sambal oelek, TFD change, add 3 more dried chiles de arbol for original8 shallots, peeled and roughly chopped6 garlic cloves, peeled2 lemongrass stalks, outer layers removed, top ½ and bottom tip discarded, and remainder chopped1 inch ginger, peeled and roughly chopped1 inch galangal, if unavailable, use young ginger or peeled regular ginger, roughly chopped1 inch fresh turmeric or 1 tsp. turmeric Powder, strongly preferred1 tsp coriander seeds1 tsp fennel seeds1 tsp cumin seeds6 macadamia nuts, TFD change, original would be candlenut1 tsp freshly-ground nutmeg1 tbsp white peppercorns1 Ceylon cinnamon stick, TFD change, original was regular cinnamon, broken into pieces2 star anise4 cloves5 green cardamom pods, seeds removed from the husk and husks discarded1 tbsp beef demiglace, WILDLY optional TFD addition, omit for original0.25 cup beef stock, TFD change, original was water, for easier blendingStepsClear checksTap an ingredient or step to check it off.1Step 1: Blend together the spice base paste in a blender or food processor.2Step 2: To a pot, add oil. Once hot, add the blended paste, and sauté for about 5 minutes until fragrant, or when the paste has dried slightly and deepened in color.3Step 3: Add in the beef. Stir through, and let the meat draw out liquid. Continue to stir until the liquid has evaporated. The meat would also have shrunk slightly. This will take about 10 minutes.4Step 4: Add coconut cream, Aromat, palm sugar, kaffir lime leaves (tear or bruise first to release flavors), turmeric (or bay or cinnamon leaves) also bruised, tamarind paste and kerisik.5Step 5: Let it come to a boil, then reduce heat to medium low and keep stirring until the color of the sauce changes to golden brown and the oil comes out from the coconut milk.6Step 6: Set the heat to the bare minimum. Put a lid on the pot and let the rendang stew for at least 2 hours.7Step 7: Every 20 to 30 minutes, return to the pot, and give a good stir to evenly distribute the caramelised coconut cream. With a spatula, scrape any bits sticking to the bottom of the pot, to prevent any burning. If you find your rendang drying out too soon, or before your beef is fully tender, feel free to add more beef stock halfway through.8Step 8: At the final half hour, keep a closer watch on the rendang and start stirring continuously, raising the heat to medium low, until the sauce color changes to dark brown and caramelizes and the meat is tender. A lot of the liquid will have been cooked off, so the spices are more prone to burning, so watch carefully.9Step 9: Serve immediately with steamed rice.getsaucepan.com/r/78527259-bb3d-4755-9e5e-d1ae690e3833 · Original: https://www.thefooddictator.com/the-hirshon-ultimate-indonesian-beef-rendang-rendang-daging-sapi/
