Best 2 Spicey Beef In Coconut Beef Rendang Recipes

**Beef Rendang: A Culinary Journey to Indonesia's Richness**

Indonesian cuisine is renowned worldwide for its distinct flavors and aromatic spices, and Beef Rendang stands as a prime example of this culinary excellence. Originating from the Minangkabau region of West Sumatra, this rich and flavorful dish has gained immense popularity, transcending regional boundaries to become a beloved delicacy across Indonesia and beyond. Made with tender beef simmered in a symphony of aromatic spices, coconut milk, and herbs, Beef Rendang embodies the perfect balance between heat and richness, leaving a lasting impression on the palate. Our collection of Beef Rendang recipes offers a diverse range of renditions, each capturing the essence of this iconic dish while adding unique twists and variations. From traditional rendang recipes that honor authenticity to modern interpretations that incorporate contemporary ingredients, our curated selection promises a culinary adventure that will tantalize your taste buds and transport you to the heart of Indonesian culinary heritage.

Let's cook with our recipes!

RENDANG (SPICY BEEF INDONESIAN CURRY)

Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

SPICEY BEEF IN COCONUT (BEEF RENDANG)

Spicey Beef in Coconut (Beef Rendang) image

This is a special food from Sumatera Island, Indonesia..if you are a spicy food lover, you gonna love this..Enjoy..

Provided by annelitha

Categories Lunch/Snacks

Time 2h10m

Yield 1-2 big bowls, 1-2 serving(s)

Number Of Ingredients 18

Ingredients

1 kg stewing beef
2 tablespoons oil
500 ml coconut cream or 750 ml coconut milk
3 bay leaves
3 kaffir lime leaves
3 fresh turmeric (optional)
1 cinnamon stick
2 tablespoons palm sugar or 2 tablespoons dark brown sugar
2 teaspoons salt
2 tablespoons fried shallots, to garnish (page 34)
2 teaspoons spicy sausage
1 teaspoon black peppercorns
24 cm fresh herbs, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
10 cm fresh ginger, peeled ad sliced
8 red chilies, deseeded
12 shallots, peeled
10 garlic cloves, peeled

Steps:

1. Prepare the Crispy Fried Shallots (see our Pickles, Sambal and Dipping Sauces).
2. Cut the beef into bite-sized chunks and set aside.
3. Make the spice paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning.
4. Heat the oil in a work high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunck and all the other ingredients, except the Creispy Fried Shallots, and bring to aboil, stirring constantly. Reduced the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaroted. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, ten remove from the heat.

Nutrition Facts : Calories 4189, Fat 174.7, SaturatedFat 118.6, Cholesterol 640, Sodium 5740.1, Carbohydrate 438.9, Fiber 8, Sugar 362.2, Protein 239.7

Tips:

Choose the right cut of beef: Chuck roast, brisket, or short ribs work well for rendang because they have a lot of connective tissue that breaks down during the long cooking process, resulting in tender, fall-apart beef.
Use a heavy pot or Dutch oven: A heavy pot or Dutch oven will help to distribute the heat evenly and prevent the beef from scorching.
Brown the beef in batches: Browning the beef in batches will help to prevent the beef from overcrowding the pot and stewing instead of browning.
Use a good quality coconut milk: The coconut milk is the base of the rendang, so it's important to use a good quality product. Look for coconut milk that is thick and creamy, with a high fat content.
Simmer the rendang for at least 2 hours: The longer you simmer the rendang, the more tender the beef will be and the more flavorful the sauce will become.
Serve the rendang with rice or noodles: Rendang is traditionally served with rice or noodles, but it can also be served with vegetables or other side dishes.

Conclusion:

Rendang is a delicious and flavorful Indonesian beef stew that is perfect for a special occasion or a weeknight meal. With its tender beef, rich coconut milk sauce, and aromatic spices, rendang is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give rendang a try. You won't be disappointed.