Malaysian Beef Rendang Recipe
First browned in a shallot, ginger, and lemon grass paste and a mixture of freshly ground coriander, cumin, and nutmeg, the bite-size pieces of beef are cooked in coconut milk until tender.
Galangal, peppers, coconut milk, lemongrass, and lots of spices are simmered with beef chuck to make the dry, concentrated Indonesian curry known as beef rendang.
I omitted the cloves and the grated coconut, as it was unavailable at the time but this is an incredible recipe, very delicious and authenticly asian taste - my husband loves it.
Beef Rendang? More like Beef Rendon't. I made this recipe thinking it was similar to a dish at our favorite Malaysian restaurant but I got it wrong and did not like this dish at all. I spent the majority of the day gathering ingredients from a specialty store and then I painstakingly followed the directions of making the paste etc. What I ended up with was this fibrous strange dish with a weird taste and tons of leftovers that I don't want to eat. For me this recipe was not worth the time or effort.
This traditional Indonesian curry dish features chile, ginger, lemon grass, kaffir lime leaves and cinnamon with coconut milk and lean beef.
This a great Rendang recipe. Very very easy to use. Don't skimp on the lemon grass as that is where the zing comes from. I omitted the nutmeg as I did not have any. Another trick is to make it in a pot and close the lid to let the meat tenderise for about 30 mins and then start evaporating the liquid. Perfection!
Simmering this spicy beef rendang for hours intensifies its bold, aromatic flavors for a Sumatran-style main dish well worth the effort.
Beef is simmered with coconut cream and a from-scratch rendang curry paste until tender in this aromatic, subtly-spiced Indonesian curry.
The flavor and especially the smell of this dish is very attractive. I found that my stew beef didn't get tender enough in the wok, so I used a pressure cooker to finish it off. Next time I'll skip the wok entirely.