Indonesian Food Recipes: How To Make Beef Rendang, Padang Indonesia – This one is special food that comes from the field, not only popular in Indonesia, even outside of the country of Indonesian much liked. As evidence of one House eats provides typical meadow opened in America. Reasonable only when the food is to be enjoyed to the citizens outside of Indonesia, because the beef rendang is one of the great food not only from beef but just meat marinade or sauce from the beef rendang are savory and tasty that can spoil our tongues with such delicacy.
How to make Typical Beef Rendang Padang cuisine. Please note how to make Typical Beef Rendang Padang.
- 5 whole cloves
- 1 whole nutmeg, slightly crushed in a mortar and pestle
- 6-8 red Holland chiles, or 3-4 Thai chiles, stemmed and roughly chopped
- 6 small shallots, roughly chopped
- 5 candlenuts or macadamia nuts
- 3 cloves garlic, peeled
- 1 (2″) piece fresh or frozen turmeric, peeled and roughly chopped, or 1 1⁄2 tsp. ground turmeric
- 1 (2″) piece ginger, peeled and thinly sliced
- 1 (2″) piece galangal, peeled and thinly sliced
- 2 lb. boneless beef chuck, cut into 2″ pieces
- 7 fresh or frozen Kaffir lime leaves, plus 4 very thinly sliced, for garnish
- 3 stalks lemongrass, trimmed, smashed with a mallet, and tied into knots
- 2 sticks cinnamon
- 2 1⁄2 cups unsweetened coconut milk
- Kosher salt, to taste
- Pulse cloves and nutmeg in a food processor until very fine. Add chiles, shallots, nuts, garlic, turmeric, ginger, and galangal; purée until a slightly smooth paste forms, about 2 minutes. Transfer paste to a 12″ nonstick skillet with beef; using your hands, mix together.
- Add 7 lime leaves, lemongrass knots, cinnamon, coconut milk, and salt; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally to prevent coconut milk from scorching, until the consistency of thick pea soup, about 1 1⁄2 hours. Continue to cook, stirring frequently to prevent burning, until sauce and beef turn a dark caramel color and the sauce coats the beef, 2 1⁄2-3 hours. Discard whole spices before serving; garnish with thinly sliced lime leaves.