This beef rendang recipe can be a recommendation to make a delicious low-key dish typical of Padang. Rendang is also a mandatory menu when Eid arrives. Cooking rendang also requires patience to get maximum results.
There are several mandatory spices that should not be missed when making rendang. The spices for this rendang are garlic, onion, ginger, laos, red chili, turmeric leaves, lime leaves and also spices such as candlenut, coriander, cardamom, cinnamon, nutmeg, cloves to kandis acid.
In addition to spices, coconut milk also determines the enjoyment of the Padang beef rendang recipe. Coconut milk that is cooked for a long time can produce oil so that the rendang will dry out and can be stored for a long time. In 1 kg of meat using coconut milk from 3 coconuts.
Derived from the word ‘marandang’ which is the process of cooking to remove water. For this reason, the original Minang or Padang rendang cooking process takes about 7-8 hours until the meat becomes dry, the oil rises and there is no more water content.
Beef rendang recipe
Total Serving Time : 360 Minutes
For Serving: 10 Servings
Recipe title: Beef rendang recipe
Category : Meat
Preparation Time : 30 Minutes
Cooking Duration : 330 Minutes
Total Duration : 360 Minutes
1 kg beef
3 coconuts, take thick coconut milk and thin coconut milk
4 lime leaves
3 lemongrass stalks, bruised
4 grains of kandis acid
100 ml cooking oil
5 grams of salt Seasoning beef rendang 1 Kg:
60 grams of red onion
50 grams of garlic
250 grams of big red chili
100 grams of galangal
50 grams of hazelnut
2 grams of cloves
How to make beef rendang:
1. Puree all seasoning ingredients by pulverizing or blending.
2. Saute the spices with a little cooking oil until fragrant.
3. Enter the lemon grass, lime leaves, kandis acid and salt, mix well.
4. Pour the coconut milk and bring to a boil, add the meat.
5. Cook over low heat for a few hours until the meat is tender and the spices are browned to your liking.