Beef Rendang
by Dawn T in Rouxbe RecipesSlow-cooked in aromatic spices and toasted coconut, this Indonesian beef curry is fantastic.
| Comments: 13 | Views: 10613 | Success: 97% |
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Slow-cooked in aromatic spices and toasted coconut, this Indonesian beef curry is fantastic.
| Comments: 13 | Views: 10613 | Success: 97% |
Yes you can substitute with fresh chilies, or the small dried chilies. You will just have to use less as they will be quite a bit hotter. Try using just a few at first to see how hot it is.
This may alter the color somewhat but in the end it dish will still be delicious.
Made this dish for friends on New Years, but rather than cook it on the stove top I used the oven. I cooked it at 200°F/95°C for about 6 hours...really nice and tender.
I bought a 3 lb beef shoulder and cut it up myself. There was plenty for everyone (6 of us) with leftovers...Yum!
This year, instead of a traditional turkey, I decided to make a rijstaffel for my Dutch/Indonesian in-laws, and the feature dish was your beef rendang. It was an 8-course menu, and the beef rendang was the clear hit of the dinner. I'll make it again for sure, maybe with fewer courses to go with it (whew!). Thanks for the great recipe.
Hi, I'm from Indonesia and often cook rendang but without kecap manis. Since the origin of rendang come from Padang, Sumatra, they never sweetened the cook that have chilies as one of the ingredients.
Later on, the Padang restaurant become popular around all Indonesia, the Javanese who prefer the sweet taste add kecap manis to balance the hot of the chili.
If you can buy a fresh coconut, here we prepare the coconut milk in two type of thickness:
1. The thick milk (by adding just a few water to the shredded coconut and squeeze them once)
2. The light milk (by adding enough water to cover the beef to the same shredded coconut and squeeze them several times)
The light milk use to broth the beef till tender and we add the thick milk after it. This technique to prevent the sauce to split and give a natural sweet and rich flavor to the rendang.
As you say this is a matter of what taste we prefer, just to share my experience of cooking rendang. Sorry for my poor English.
If you type in "kaffir" in the search bar (top right of each page) you will find a few threads on this. Here is one in particular that you might find helpful. Cheers!
If you cannot find fresh kaffir lime leaves then dried is still a fairly good option (if they are not too old and dried out). Cheers!
going over the stewing technique i am just curious how this recipe fits in since the the dry spices and paste are fried before adding the meat. That seems to be contra the explanation of first searing the meat with spices, adding your flavor layers before deglasing and adding the cooking liquid.
Why not follow the same order for this recipe. Really curious to understand the logic behind it better. thx!
The thing with cooking is that every culture has their own way of doing things. This is simply just another method of stewing. You could follow the way taught in the lesson and achieve similar results. One of the greatest things about cooking is that there is rarely only one way to do something. Cheers!
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