Beef Rendang Recipe | One of my FAVOURITE Indonesian dishes!

Today we're gonna be making my slow-cooked beef rendang. Welcome back to our kitchen where we show you how to make delicious family friendly recipes. Rendang is an Indonesian dish and it's popular the world over due to its rich and complex flavors, the beef is slow-cooked until its meltingly tender and slightly caramelized. Now I've got the oven preheating to 150 C or 300 F and we're going to add two tablespoons of vegetable oil to a cast iron casserole dish. Now mix two tablespoons of plain all-purpose flour or corn flour with a pinch of salt and pepper. Now I've got 800 grams or 1 and 3/4 pounds of stewing or brazing beef here, you can use cheaper cuts of beef such as chuck or shin because the long slow cooking process will ensure its fall apart tender. Now we're going to coat the beef in that seasoned flour. Place the beef in the hot oil and cook for five to six minutes turning a couple of times until it's browned, you might need to do this in two batches. Remove the browned beef from the pan and place in a bowl. Add a tablespoon of vegetable oil to the pan, now add a diced onion to the pan and turn down the heat, and cook slowly for a couple of minutes until the onion begins to soften. Add in five cloves of minced garlic, 2 tablespoons of minced ginger and a teaspoon of turmeric and cook for another couple of minutes while stirring. At this point you might notice the base of the pan is getting quite brown but you can just add in a splash of water to prevent it from burning. Now we add in 2 chopped lemongrass stalks 2, red chilies that have been finely chopped, a teaspoon of tamarind paste, a tablespoon of ground coriander, a teaspoon of black pepper, half a teaspoon of cinnamon, 2 kaffir lime leaves, three tablespoons of dark brown sugar and half a teaspoon of salt. Now we're going to mix all that together and cook for a minute, the fragrance is filling the kitchen right now smells amazing. Now we add in 2 400 mil or 14 ounce cans of full fat coconut milk and bring to a gentle bubble stirring every now and then to ensure nothing sticking to the base of the casserole dish. Add the beef back in and stir place the lid on and put in the oven cook for 90 minutes given the career stir after 45 minutes. After 90 minutes, remove the lid and give everything a good stir to make sure nothing is sticking to the base of the pan. Then we're gonna place it back in the oven, uncovered, for another 2 to 2 and half hours Towards the last hour of cooking you'll see that the sauce is starting to go darker and the oils starting to separate from the coconut milk and rise to the top of the dish. This is a really important stage in a beef rendang as that oil will actually be frying those tender beef chunks giving it a lovely caramelized exterior. If you like your rendang with a little bit of sauce you can take it out of the oven half an hour or even an hour earlier when it's got just a little bit of oil on top and still some sauce underneath but if you prefer it drier like I do then leave it to cook until it's really dark brown and the meats lovely and caramelized. Drain off any excess oil before serving, gently stir the rendang and serve it with rice and sprinkled with spring onions and fresh chilies. And that's my slow cooked beef rendang, meltingly tender slow-cooked beef packed with loads of flavor. It's one of my favorite Indonesian dishes. Don't forget to like and subscribe and hit that bell to be notified of our new videos every Monday and Thursday. [Music plays]

Channel: Kitchen Sanctuary

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Id: ch4BcWPqiaI

Length: 4min 54sec (294 seconds)

Published: Mon Jun 29 2020