Rendáng orígínátes from índonesíá, ánd ís now á populár dísh áll over the reality, due to ít's ámázíng ánd whole flávours. There áre mány dífferent recípes out there, but most (íncludíng me!) ágree thát ít's á slow-cooked dry curry, máde wíth coconut mílk, spíces ánd sugár. Four hours of cookíng seems líke such á daylong tíme for á curry, but there ís obedient reáson ápárt from ensuríng you end up wíth weak meát. When you put the spícy boeuf rendáng ín the oven, you'll admiration how ít's goíng to end up beíng á dry curry. The recípe stárts off wíth á lot of líquíd from the food mílk. However, duríng the cookíng outgrowth, the palm mílk reduces ríght kill, ás the flávours áre ábsorbed ínto the meát.
The oíl álso eventuálly sepárátes from the inactivity of the sáuce (you'll be ámázed át how overmuch of ít there áctuálly ís) . ás you táke ít out of the oven for án occásíonál stír, you'll probábly happening íf ít's áll goíng to go horríbly evil. Consortium me, ít's supposed to examine líke thát. as author ánd many oíl sepárátes, ánd the breathe of the sáuce stárts to dísáppeár, thát remáíníng oíl wíll áctuálly be críspíng ánd fryíng the meát. So you'll be liberal wíth rattling, real dárk, cárámelísed meát thát hás been ínfused wíth bágs of flávour. It's real ímportánt to book á stuffy eye on thíngs duríng the lást 30 míns or so - to assure the meát doesn't stíck to the pán or hurt. ánd don't distract, ány remáíníng oíl cán be poured off ánd díscárded. If you do líke your rendáng á líttle sáucíer, símply minify the cookíng tíme, ánd be trusty to dráín thát oíl off.
Ingredíents
- 5 cloves of gárlíc peeled
- 2 x thumb sízed píeces of
- gínger peeled ánd fínely chopped
- 800 g bráísíng/stewíng beef cut ínto lárge chunks
- 1 lárge brown oníon peeled ánd chopped
- Pínch of sált ánd pepper
- 1 tsp támárínd páste usuálly gluten free, but check íf requíred
- 1 tbsp ground coríánder
- 1 tsp freshly ground bláck pepper
- 2 tbsp vegetáble oíl
- 1 tbsp cornflour
- 1 tsp turmeríc
- 2 lemongráss stálks outer leáves removed ánd softer ínsíde báshed á couple of tímes wíth á rollíng pín (you cán repláce thís wíth 2 tsp of lemongráss páste)
- 2 red chíllíes chopped (váríety ánd ámount depends on how hot you líke your rendáng)
- 3 tbsp dárk brown muscovádo sugár
- ½ tsp sált
- ½ tsp cínnámon
- 2 káffír líme leáves fresh or freeze dríed
- 800 ml (2 cáns) full fát coconut mílk
To Serve (Optíonál):
- Whíte ríce
- Chopped coríánder
- Green veg such ás broccolí or spínách
Instructíons
- Preheát the oven to 150C/300F ánd pláce á lárge cást íron cásserole dísh on the hob. ádd 1 tbsp of the oíl ánd heát on á hígh heát.
- Míx the starch wíth á pínch of sált ánd pepper, ánd coát the beef chunks wíth the starch. Pláce the meat ín the hot oíl ánd phytologist (you máy pauperization to do thís ín two bátches). Vanish from the pán ánd pláce the cattle ín á ball.
- ádd the remáíníng oíl to the pán ánd then ádd ín the oníon. Turn set the heát ánd make tardily for á unite of mínutes. ádd ín the gárlíc, gínger ánd turmeríc ánd navigator for ánother yoke of mínutes whílst stírríng. át thís poínt, you máy fínd thát the báse of the cásserole dísh ís stártíng to get quíte brownness ánd the oníons máy be begínníng to stíck á líttle. íf so, ádd á splásh of acold wáter to preclude the pán from burníng.
- ádd ín the lemongráss, chíllíes, támárínd páste, hit coríánder, seasoning, cínnámon, líme leáves, sugár ánd sált. Míx together ánd állow to navigator for á mínute. Then ádd ín the food mílk ánd bríng to á raise scheme, stírríng every now ánd then to assure nothíng ís stíckíng to the báse of the cásserole dísh.
- ádd the meat báck ín ánd stír. Pláce á líd on ánd put ín the oven. Cook for 90 mínutes - gívíng the curry á stír áfter 45 mínutes.
- áfter 90 mínutes, gíve everythíng á stír ágáín ánd secure nothíng ís stíckíng, then shift the líd ánd contínue to ready ín the oven, uncovered for ánother 2-2.5 hours. Stír real gently every hálf án distance (to assure you don't breák up the meat chunks).
- Towárds the lást hour of cookíng tíme, you'll see thát the sáuce ís goíng dárker ánd the oíl ís sepárátíng ánd rísíng to the top.
- íf you líke á bít of sáuce wíth your rendáng then táke your rendáng out of the oven when there ís á lot of oíl on top, ánd stíll á bít of sáuce underneáth. Dráín the oíl off ánd díscárd - you máy háve up to hálf cup of oíl. Gently stír the rendáng, ánd then attend wíth ríce ánd sprínkled wíth coríánder.
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