Best 3 Rendang Gaging Beef Stew Recipes
## Rendang Gaging: A Unique and Flavorful Indonesian Beef Stew
Rendang Gaging is a traditional Indonesian beef stew that is sure to tantalize your taste buds with its rich and complex flavors. Originating from the Minangkabau region of West Sumatra, this dish is a delectable blend of aromatic spices, tender beef, and a unique "gaging" technique that sets it apart from other rendang variations. Our article presents two irresistible versions of Rendang Gaging: a classic recipe that stays true to its roots and a modern rendition that adds a contemporary twist to this culinary masterpiece. So, prepare to embark on a culinary journey and savor the distinct flavors of Rendang Gaging in its traditional and modern forms.
BEEF RENDANG (THE BEST!)
Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h45m
Number Of Ingredients 20
Steps:
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Nutrition Facts : Calories 416 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 People, Sodium 132 milligrams sodium, Sugar 9 grams sugar
RENDANG DAGING (BEEF RENDANG)
Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.
Provided by Kayla Stewart
Categories dinner, casseroles, meat, soups and stews, main course
Time 3h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
- Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
- Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
- After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
- Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.
BEEF RENDANG (RENDANG DAGING RECIPE
Provided by Mom_s
Number Of Ingredients 21
Steps:
- 1)Chop the spice paste ingredients and then blend it in a food processor until fine. 2)Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. 3)Add the beef and the pounded lemongrass and stir for 1 minute. 4)Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 5)Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. 6)Lower the heat to low, cover the lid, and simmer for 1 - 1 1/2 hours or until the meat is really tender and the gravy has dried up. 7)Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice.
Tips:
- Use good quality beef for the best flavor. Look for cuts that are well-marbled and have a deep red color.
- Cut the beef against the grain into thin slices. This will help it cook more evenly and tenderize the meat.
- Marinate the beef in a mixture of spices, herbs, and aromatics for at least 30 minutes before cooking. This will help infuse the meat with flavor.
- Cook the beef over low heat for a long period of time. This will allow the meat to become tender and develop a rich, complex flavor.
- Add coconut milk to the stew towards the end of cooking. This will help to thicken the sauce and add a creamy, rich flavor.
- Serve the rendang with rice, noodles, or your favorite side dish.
Conclusion:
Rendang is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef and it is also a perfect dish for a special occasion. With its rich, complex flavor and tender meat, rendang is sure to be a hit with everyone who tries it.
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