Beef Rendang | Rendang Daging
July 01, 2016
The best beef rendang recipe.
Beef is cooked to perfection, tender with full flavour of spices.
Food and Story
Its almost Eid...
Beef rendang and Lemang awaiting....
and I am heading home with a heavy heart :(
Eid is the time when family get together, celebrating the joyous occasion, eating, catching up with one another, visiting relatives, children dress up in new clothes.
Its like the Western world celebrating Christmas.
Its time to re-kindle the family ties...
Parents faces beamed with happiness, having their children, grandkids back home again.
Mere words may not be able to describe their happiness, their joyous feeling.
One look at them....
you'll know!
My last Eid celebration with parents and siblings, was in 2004, the year we made our big move to Perth.
I haven't been back since... sad on my part :(
In few days time, I am heading home to celebrate Eid with my siblings....
As much as I am looking forward to celebrate Eid with family, but there's one part of me, dreaded this trip home.
I am coming home with a heavy heart :(
And it'll not be the Eid/ Raya, like the one I used to know.
The Eid/ Raya that I used to know...
I'd be waking up early on the day, walked to my parents' room, plonked myself on her bed, waiting and watching my mom finishing her morning prayer (I missed watching her...).
Then we'd busied ourself in the kitchen, heating up rendang, ketupat (triangle shaped glutinous rice), while waiting for my dad to come home from mosque, so we could have breakfast together on the first day of Eid.
My parents have 6 kids and each of us with our own...
Imagine the chaotic early morning scene!
27 of us: young and old , trying to get ready!!!
One loud voice over another, trying to command and steer their 'ship'
I guessed, our household was the noisiest in the village :D
To me... highlight of Eid has always been in the morning.
Throughout the month of Ramadan, we seek forgiveness from our Creator.
but that Eid morning, we seek forgiveness from our parents.
The later scene will hit me the hardest!
.... there'll be no mom and dad sitting on the couch, holding our hands, accepting our sincerity asking for forgiveness,
... there'll be no mom and dad, giving me a kiss or two on the cheek
... there'll be no mom and dad!!!
Pardon me, for this emotional post!
My mom would have been 78 today, and tomorrow marked her 2nd year passing. a
Its more than beef rendang and lemang trip...
Anyway...
What is Rendang?
Rendang originated from Indonesia.
Rendang is almost similar to curry with a lot more spices was introduced (you can see the list in the recipe below).
It was cooked until the beef is tender.
The gravy is thicker and full of flavour.
How to Cook Beef Rendang
Laborious prep, I can tell you that.Spices needs to be grinded.
Chillies needs to be blended with garlic, onion, galangal and ginger
Desiccated coconut needs to pan fry then blended (known as kerisik or roasted coconut paste)
Best beef cut to use for beef rendang is the gravy beef.
Once everything is ready, cook as per instruction below.
Another option is to saute the spices and onion, garlic chilli mixture then mix in the beef.
Once the beef and spices are mixed well, transfer to a pressure cooker or slow cooker (do read the manufacturer instruction)
How long does it take to cook Beef Rendang?
As for duration, I would say it very much depends on the type of beef used.I love to use gravy beef for my rendang, but some loves to use other cut like sirloin.
Gravy beef takes a long time to cook.
Gravy beef produce such a tender and succulent beef, if cooked over an hour or more (note: cooking on stove)
You are able to taste beef pieces with rendang flavour with every bite.
Can I freeze Beef Rendang?
Yes you can :D
I have experimented freezing a portion of my beef rendang.
No difference in taste and texture.
Advisable not to freeze more than 3 months.
Disclaimer
Did I tell you.... that my husband makes the best rendang?
He makes awesome rendang :D.
He labelled this as his 'Ultimate Beef Rendang' in his notes :D
What if I don't eat Beef?
Worry not!You can try my easy Chicken Rendang instead. Its much easier, less prep and less cooking time.
Printable Recipe Card
Beef Rendang
Yield: 6-8
Ultimate best beef rendang recipe. Beef is cooked to perfection, tender with full flavour of spices.
ingredients:
- 1 kg gravy beef
- 6 shallots - thinly sliced
- 3 cloves garlic
- 1 large onion
- 10 dried chillies - soaked
- 2 stalks lemongrass
- 2 cm ginger
- 2 cm galangal
- 3 cm fresh tumeric
- 5 candlenuts
- 2 tablespoon coriander seeds
- 4 teaspoon cumin seeds
- 2 teaspoon fennel seeds
- 2 teaspoon black pepper
- 2 cinnamon stick
- 3 pieces tamarind slices
- 4 pandan leaves/ screwpine leaves - knotted
- 400ml coconut milk
- 2 pieces tumeric leaves-thinly slice
- 1/2 cup pan roasted- grind desiccated coconut
- Palm sugar to taste
- salt to taste
instructions:
How to cook Beef Rendang
- Cut beef to 2 inch size
- Blend garlic, onion, dried chillies that has been soaked, ginger, candlenuts, turmeric and galangal with canola oil (amount of oil : start with 1/2 cup, add more if required)
- Grind spices : coriander seeds, cumin seeds, fennel seeds and black pepper.
- Wash and soak tamarind slices (to get rid of gritty sands). Strain.
- Pan fry (without oil) the desiccated coconut till golden. Leave it to cool and grind to a paste.
- Heat a big pot / wok ( I prefer wok, its easier to stir), add 1/2 cup canola oil.
- Saute shallots till golden, remove and put aside
- Add the blended onion mixture, grounded spices and cinnamon stick.
- Cook and stir until oil splits.
- Add gravy beef, tamarind slices, golden fried shallots and coconut milk.
- Add lemongrass, pandan leaves
- Bring to boil, then simmer until beef is tender (approx 40-60 minutes).
- Add ground desiccated coconut paste and turmeric leaves.
- Add salt and sugar to taste.
- Stir occasionally, as to not let the spices burnt at the bottom of the pot.
- Serve with Lemang
Calories
479.76
479.76
Fat (grams)
19.26
19.26
Sat. Fat (grams)
14.47
14.47
Carbs (grams)
75.05
75.05
Fiber (grams)
8.66
8.66
Net carbs
66.39
66.39
Sugar (grams)
32.63
32.63
Protein (grams)
13.49
13.49
Sodium (milligrams)
1072.45
1072.45
Cholesterol (grams)
5.00
5.00
Lisa's Lemony Kitchen
Yummy! That's one of my favorite dishes. Haven't made it since very long though...
ReplyDeleteCheers,
Rosa
... the same for my siblings and me, Mak left us 32 years ago.... Abah 100 days ago.... I am trying to gather everyone this year at my home .... inn sya Allah...... Zaleha
ReplyDeleteEvery time I read about your Eid mornings with your family it brings back so many memories of my own Eids with family. I am going to try this recipe today but have not been able to find pandan leaves, turmeric leaves or sliced tamarind.
ReplyDeleteThanks Razena,
DeleteThe beautiful moments that we appreciate more and more as days, years goes by.
Ramadan Mubarak and Eid Mubarak to you.