Authentic Indonesian beef rendang. Beef rendang is a delicious Indonesian dry beef curry cooked in spicy coconut milk. The beef is slow-cooked until all the liquid evaporates, leaving the meat soft and tender. It tastes delicious with aromatic rendang sauce.

A long, languid simmer in coconut milk, lemongrass, and galangal gives rendang the intensity of five curries packed into one. Here's how to make it. Rendang slows the world down. And in the Nusantara region—the slice of Southeast Asia made up of Indonesia, Malaysia, and Singapore with a population of over 300 million—it's a way of life.

Simmer for 1.5 to 2 hours on medium-low heat, stirring at intervals, until the meat. becomes tender. 5. Toast the ingredients for the ground dry spices in a dry pan till fragrant. Cool and grind up with a mortar and pestle. Set aside. 6. Allow the beef mixture in the big pot to slowly turn brown. Cooking rendang in a slow cooker. You may cook beef rendang using a slow cooker. Simply put all the blended ingredients, meat, coconut milk and water into the slow cooker and cook for 12 hours. The beef rendang will be very tender.
After 30 minutes, add kerisik and stir well to incorporate into the chicken rendang gravy. Also add in the finely shredded kaffir and turmeric leaves. Lastly, add in salt and adjust taste accordingly. Continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and reduced.
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
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how long to cook rendang