Beef Rendang Made FAST
2.9 هزار بار بازدید -
6 ماه پیش
-
Explore the technique of preparing
Explore the technique of preparing Beef Rendang in a pressure cooker, where traditional flavors meet modern convenience. This guide offers a straightforward approach to achieving a rich and satisfying meal.
Use my code GERONIMO to get A FREE GRINDER OF ROBUSTA BLACK PEPPERCORNS With Any Order Of $15 Or More at https://www.burlapandbarrel.com/
INGREDIENTS
- *Beef Chuck:* 2.2 lbs (1 kg), cut into cubes
- *Coconut Milk:* 2 cans (13.5 oz each or 400 ml each, total 27 oz or 800 ml)
- *Kaffir Lime Leaves:* 4 leaves
- *Tamarind Paste:* 2 tablespoons
- *Fish Sauce (for Umami):* 1-2 tablespoons
- *Kosher* *Salt and Coconut Sugar:* to taste
- *Cooking Oil:* as needed
- *Kerisik (Toasted Coconut Paste):* 1 cup of grated coconut (fresh or unsweetened desiccated)
For the Spice Paste:
- *Dried Guajillo Chilies:* 5-6, rough chop, stems and seeds removed
- *Shallots:* 6, finely chopped
- *Garlic:* 6 cloves, finely chopped
- *Ginger:* About 2 inches (50g), finely chopped
- *Galangal:* About 2 inches (50g), finely chopped
- *Turmeric Root:* About 1 inch (30g), finely chopped or 1 teaspoon powder
- *Coriander Seeds:* 1 tablespoon
- *Cinnamon Stick:* 1 stick
- *Star Anise:* 3 pieces
- *Cardamom Pods:* 5 pods
- *Lemongrass:* 2 stalks, outer layers removed, finely chopped
INSTRUCTIONS
1. *Toast the Spices:*
- Place coriander seeds, a cinnamon stick, star anise, and cardamom pods in a dry skillet or pan.
- Toast them over medium heat. Shake the pan occasionally to prevent burning and ensure even toasting.
- Toast for about 2-3 minutes or until the spices become fragrant and slightly darker in color.
- Remove from heat and let them cool before grinding.
2. *Prepare the Spice Paste:*
- Grind the toasted spices in a spice grinder with the dried guajillo chiles until they turn into a fine powder.
- In a blender, combine the ground spices with shallots, garlic, ginger, galangal, turmeric, and chopped lemongrass. Blend into a smooth paste, adding a little water or coconut milk to aid blending.
- Add in the ground spices and blend until well distributed.
3. *Brown the Beef:*
- Heat oil in a pressure cooker over high heat. Sear the beef cubes in batches until browned, then set aside.
4. *Cook the Spice Paste:*
- Reduce the heat to medium. Add the spice paste to the pressure cooker and cook, stirring frequently, until it becomes aromatic (about 2-3 minutes).
5. *Combine Ingredients for Cooking:*
- Return the beef to the cooker. Add coconut milk, kaffir lime leaves, tamarind paste, fish sauce, and a pinch of salt and sugar. Stir well.
6. *Pressure Cooking:*
- Seal the pressure cooker and cook on high pressure for 30 minutes. Let the pressure release naturally.
7. *Prepare the Kerisik:*
- Toast the grated coconut in a dry pan over medium heat, stirring constantly until golden brown and fragrant. This usually takes about 10-15 minutes.
- Grind the toasted coconut to a paste using a mortar and pestle or a small food processor.
8. *Reduce the Sauce and Add Kerisik:*
- Open the cooker and simmer the rendang uncovered over low heat.
- As the sauce begins to thicken, stir in the kerisik.
- Continue to simmer, stirring occasionally, until the sauce reaches the desired consistency (about 30 minutes).
9. *Adjust Seasoning:*
- Taste and adjust with more salt, sugar, or fish sauce as needed. Skim off any excess fat.
10. *Rest and Serve:*
- Let the dish rest for 10-15 minutes before serving. Serve with rice or bread.
FOLLOW ME
🌍 My website - https://www.geronimocramos.com
📸 Instagram -Instagram: geronimocramos
🐦 Twitter - Twitter: geronimocramos
👤 WHO AM I
I'm Geronimo, a product designer, professional cook/chef, and entrepreneur. I’m on a mission to feed the people and planet goodness through nourishing food, content, and design.
📫 GET IN TOUCH
If you’d like to talk, I’d love to hear from you. Messaging me on Instagram or Twitter @geronimocramos directly will be the quickest way to get a response, but if your question is very long, feel free to email me at [email protected]. I try my best to reply to things but there sadly aren't enough hours in the day to respond to everyone 😭
PS: Some of the links in this description are affiliate links that I get a kickback from 😜
#geronimocramos #beefrendang #indonesianfood #pressurecooker #recipe #shorts
Use my code GERONIMO to get A FREE GRINDER OF ROBUSTA BLACK PEPPERCORNS With Any Order Of $15 Or More at https://www.burlapandbarrel.com/
INGREDIENTS
- *Beef Chuck:* 2.2 lbs (1 kg), cut into cubes
- *Coconut Milk:* 2 cans (13.5 oz each or 400 ml each, total 27 oz or 800 ml)
- *Kaffir Lime Leaves:* 4 leaves
- *Tamarind Paste:* 2 tablespoons
- *Fish Sauce (for Umami):* 1-2 tablespoons
- *Kosher* *Salt and Coconut Sugar:* to taste
- *Cooking Oil:* as needed
- *Kerisik (Toasted Coconut Paste):* 1 cup of grated coconut (fresh or unsweetened desiccated)
For the Spice Paste:
- *Dried Guajillo Chilies:* 5-6, rough chop, stems and seeds removed
- *Shallots:* 6, finely chopped
- *Garlic:* 6 cloves, finely chopped
- *Ginger:* About 2 inches (50g), finely chopped
- *Galangal:* About 2 inches (50g), finely chopped
- *Turmeric Root:* About 1 inch (30g), finely chopped or 1 teaspoon powder
- *Coriander Seeds:* 1 tablespoon
- *Cinnamon Stick:* 1 stick
- *Star Anise:* 3 pieces
- *Cardamom Pods:* 5 pods
- *Lemongrass:* 2 stalks, outer layers removed, finely chopped
INSTRUCTIONS
1. *Toast the Spices:*
- Place coriander seeds, a cinnamon stick, star anise, and cardamom pods in a dry skillet or pan.
- Toast them over medium heat. Shake the pan occasionally to prevent burning and ensure even toasting.
- Toast for about 2-3 minutes or until the spices become fragrant and slightly darker in color.
- Remove from heat and let them cool before grinding.
2. *Prepare the Spice Paste:*
- Grind the toasted spices in a spice grinder with the dried guajillo chiles until they turn into a fine powder.
- In a blender, combine the ground spices with shallots, garlic, ginger, galangal, turmeric, and chopped lemongrass. Blend into a smooth paste, adding a little water or coconut milk to aid blending.
- Add in the ground spices and blend until well distributed.
3. *Brown the Beef:*
- Heat oil in a pressure cooker over high heat. Sear the beef cubes in batches until browned, then set aside.
4. *Cook the Spice Paste:*
- Reduce the heat to medium. Add the spice paste to the pressure cooker and cook, stirring frequently, until it becomes aromatic (about 2-3 minutes).
5. *Combine Ingredients for Cooking:*
- Return the beef to the cooker. Add coconut milk, kaffir lime leaves, tamarind paste, fish sauce, and a pinch of salt and sugar. Stir well.
6. *Pressure Cooking:*
- Seal the pressure cooker and cook on high pressure for 30 minutes. Let the pressure release naturally.
7. *Prepare the Kerisik:*
- Toast the grated coconut in a dry pan over medium heat, stirring constantly until golden brown and fragrant. This usually takes about 10-15 minutes.
- Grind the toasted coconut to a paste using a mortar and pestle or a small food processor.
8. *Reduce the Sauce and Add Kerisik:*
- Open the cooker and simmer the rendang uncovered over low heat.
- As the sauce begins to thicken, stir in the kerisik.
- Continue to simmer, stirring occasionally, until the sauce reaches the desired consistency (about 30 minutes).
9. *Adjust Seasoning:*
- Taste and adjust with more salt, sugar, or fish sauce as needed. Skim off any excess fat.
10. *Rest and Serve:*
- Let the dish rest for 10-15 minutes before serving. Serve with rice or bread.
FOLLOW ME
🌍 My website - https://www.geronimocramos.com
📸 Instagram -Instagram: geronimocramos
🐦 Twitter - Twitter: geronimocramos
👤 WHO AM I
I'm Geronimo, a product designer, professional cook/chef, and entrepreneur. I’m on a mission to feed the people and planet goodness through nourishing food, content, and design.
📫 GET IN TOUCH
If you’d like to talk, I’d love to hear from you. Messaging me on Instagram or Twitter @geronimocramos directly will be the quickest way to get a response, but if your question is very long, feel free to email me at [email protected]. I try my best to reply to things but there sadly aren't enough hours in the day to respond to everyone 😭
PS: Some of the links in this description are affiliate links that I get a kickback from 😜
#geronimocramos #beefrendang #indonesianfood #pressurecooker #recipe #shorts
6 ماه پیش
در تاریخ 1402/11/02 منتشر شده
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