Zaianne's Easy & Savory Beef Rendang
45
min
320
Calories
28g
Fats
9g
Carbs
4g
Protein
Discover how to make Zaianne's Beef Rendang, a flavorful and hearty dish perfect for any occasion. This delicious recipe requires about 45 minutes to prepare, offers a sumptuous mix of spices and meltingly tender beef, all within 320 calories per serving.
Ingredients:
Step 1: Toasting Coconut
Begin by toasting 1/2 cup of shredded coconut in a dry wok over medium heat. Stir continuously to ensure even toasting and avoid burning. Once the coconut turns golden brown, transfer it to a plate to cool. This toasted coconut, also known as kerisik, will later be used to thicken and add a nutty flavor to our rendang.
Pro Tip: Keep the heat on medium to avoid burning the coconut.
Step 2: Preparing Spice Paste
Take a cup of spice paste ingredients - typically a blend of shallots, garlic, ginger, and lemongrass, and blend them in a food processor or blender until fine. This paste is the flavorful base of your rendang, infusing the dish with all the aromatic goodness typical of Southeast Asian cuisine.
Pro Tip: A high-powered blender can reduce blending time and achieve a smoother paste.
Step 3: Browning the Spice Paste
In a large stew pot, heat a tablespoon of cooking oil. Add in the spice paste, one cinnamon stick, three cloves, four cardamom pods, and a star anise. Stir-fry these spices until their aroma fills the kitchen, awakening all senses. This step is crucial as it unlocks the essential oils in the spices, amplifying the flavors.
Pro Tip: Sauté the spice paste over low to medium heat to avoid it getting burnt.
Step 4: Adding Beef
Add 2 pounds of beef to the pot and cook over medium heat for 3 to 4 minutes, ensuring the meat is evenly browned. This not only seals in the juices but also starts the process of infusing the meat with the rich, complex flavors of the spices.
Pro Tip: Cut the beef into large chunks to prevent it from becoming too tough during cooking.
Step 5: Simmering with Coconut Milk
To the pot, add 2 cups of coconut milk, a tablespoon of tamarind juice, and a cup of water. Stir to combine and bring the mixture to a gentle simmer. The coconut milk not only adds richness but also helps to tenderize the beef over the medium heat. Keep stirring frequently to prevent sticking and ensure even cooking.
Pro Tip: Simmering on low heat allows flavors to meld together beautifully.
Step 6: Final Touches
After the beef has simmered, add the toasted coconut you prepared earlier, 5 kaffir lime leaves, and a tablespoon of brown sugar. Stir well, blending the ingredients with the meat. The addition of toasted coconut thickens the rendang, while the kaffir lime leaves introduce a citrusy note, contrasting the richness of the dish.
Pro Tip: The brown sugar balances the tanginess of the tamarind and lime.
Step 7: Simmer to Perfection
Reduce the heat to low, cover the pot, and let the rendang simmer gently for 1 to 1 and a half hours. During this time, the meat becomes incredibly tender, absorbing the flavors from the sauce, which reduces and intensifies in taste. Stir occasionally, and add salt to taste.
Pro Tip: Patience is key here; slow cooking makes the beef wonderfully tender.
