Indonesian Beef Rendang

This traditional Indonesian pork stew is slowly cooked in coconut milk and spices until the meat is melted in the mouth tender, caramelized and deliciously delicious! Critically, the Biggest Beef Curry Ever - Pork Rendang.

Pork rendang, an Indonesian classic dish, is similar to Filipino Adobo in that it is by far another cooking method an additional method of canning beef with the help of spices, including garlic, shallots, ginger and galangal - all natural preservatives. and like Adob, it tastes even bigger the next day and I'm positive the day after ... assuming there are lefties left. This dish resembles Philippine Adobo with Gata (meat thawed in coconut milk) as they both use coconut milk for steaming. however, the Filipino model would be more palatable than the Rendang which is mostly dry. All I can say is that this Asian spicy pork dish, defined over and over as "West Sumatran Caramelized Pork Curry," is simply delicious. Due to the variety of spices that are delivered, it is considered to be such a complex, precise and truly mesmerizing taste to the palate!

ingredients

• 4 cloves of garlic


• 2 onions or 5-6 onions, sliced


• 1 inch piece of fresh Galangal, peeled and then sliced ​​*


• 1 teaspoon ground coriander


• 1/2 teaspoon cumin


• 1/2 teaspoon Red chili flakes


• 2 tablespoons oil


• Degree of 2-pound beef sliced ​​into 2-inch pieces


• 2 stalks of lemongrass, lower white, bruised, then broken


• 1 inch piece of fresh ginger, peeled and diced


• 14 oz coconut milk


• 2 sheets of Kaffir lime or bay leaf


• 1 1/2 tablespoons brown sugar


• Salt, to taste


• 2 tablespoons of fish sauce (optional)

Procedure

1. In food processing, chop garlic, onions or shallots, galangal (or extra ginger), coriander, cumin, red chili flakes and a smooth paste. Set aside.


2. In a Dutch oven or heavy-bottomed pot, heat the oil to medium-high. Fry the beef until brown on all sides. You may need to do this in batches. Set aside.


3. In the remaining oil, simmer the lemongrass and sliced ​​ginger until aromatic, about 1 minute. Reduce heat and add spicy paste and cook for about 2-3 minutes stirring occasionally.


4. Add the beef back and coat with the paste. Pour in the coconut milk and add the brown sugar and leaves of caffeine lime or laurel. Stir everything and let the liquid boil. Cover the pot to let off some steam. Let the crunch cook (over low heat over medium heat) until the beef is tender for about 1 1/2 - 2 hours. The intention is to eventually dry the sauce while the beef is cooked. Stir occasionally to keep the beef from sticking to the pot and the coconut milk topple over.


5. When the meat is soft and most of the liquid has evaporated, remove. Season with salt or fish sauce to taste. I used fish sauce (yum!). Increase the heat and stir frequently to prevent the beef from sticking to the pan and burning. You may also notice an oil build up and a drain at this point. You want the mixture to dry, but avoid burning the meat. It's like frying beef in your own oil which provides more flavor. This happens when the beef turns to a dark caramel color and the sauce coats the meat.


6. While it is wonderful to eat the day it is cooked, the taste deepens and intensifies if left overnight. So if you could wait, that would be great! I recommend doing this a day in advance


7. Serve with freshly cooked rice and some spicy green vegetables!

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