11 Beef rendang recipes delicious tender and addictive

1.Dried beef rendang

Material:

• 1 kg of thigh beef
• 2500 ml of coconut milk
• 3 stalks of lemongrass pressed
• 8 orange leaves
• 5 bay leaf

Fine spices:

1. 250 gr of red curly chili and cayenne pepper
2. 250 gr shallots
3. 8 cloves of garlic
4. 1 tsp cumin
5. 1 tsp fennel
6. 1 nutmeg grain
7. 5 cloves
8. 3 pecan grains
9. 1 tsp pepper
10. 4 tbsp coriander
11. Gingerbread shawl
12. Galangal exclamation
13. Turmeric shavings
14. Salt and sugar to taste

How to make:

1.  Cut the meat into pieces of approximately 1 kg into 20 pieces.
2. Put coconut milk in the pan, add lemongrass, orange leaves, bay leaf and fine spices. Cook over low heat while constantly stirring slowly. The way it stirs it is like a person draws. Coconut milk is stirred on its surface, taken little by little with a vegetable spoon. Timba-timba coconut milk to boil for about 15 minutes.
3. Put the meat, stir until it boils, reduce the heat. Give salt and sugar to taste. Cook until the coconut milk thickens, stirring so that it does not burn.
4. Continue cooking over low heat until the rendang dries and is oily.

2. Meat rendang.

Material:

• 500 gr of meat
• 1 stem of geprek lemongrass
• 3 orange leaves
• 2 bay leaf
• 1 geprek galangal segment
• 2 cm cinnamon
• 1 tsp brown sugar
• 1 tsp beef broth and salt
• 1/2 tsp cumin powder
• 1/2 tsp pepper powder
• Lime
• 500 ml of coconut milk from 1/2 coconut

Fine spices:

• 4 cloves of garlic
• 6 shallots
• 2 pecan grains
• 1/2 tsp coriander
• 3 big red pepper (remove the seeds)
• 2 cm turmeric
• 3 cm ginger

How to make:

1.  Wash the meat thoroughly, cut it to taste, squeeze lime, and then wash it again
2. Puree the spices, then sauté the spices finely with lemongrass, orange leaves, bay leaves, cinnamon and galangal until cooked
3. Put the meat, mix well, then put the coconut milk. Cook over low heat while stirring occasionally.
4. Then put salt, broth, cumin, pepper and brown sugar, let stand until the spices aus in and the water shrinks.
5. Correct the taste, lift and hydrate.

3. Rendang egg meat and potatoes.

Material:

• 300 gr of beef cut-out beef
• 3 boiled eggs
• 2 pieces of potatoes cut into pieces
• 1000 ml of coconut milk
• 2 stems of geprek lemongrass
• 2 bay leaf
• 6 orange leaves
• 1 turmeric leaf
• 1 piece of pekak or lawang flower
• Salt, mushroom broth, and granulated sugar

Fine spices:

• 10 curly red peppers
• 2 large red peppers
• 10 cloves of shallots
• 5 cloves of garlic
• 3 cm ginger
• 5 cm galangal
• 1 tsp coriander
• 1/2 tsp cumin powder
• 1/4 tsp ground nutmeg

How to make:

1. Sauté the spices finely until fully cooked and remove the oil then add lemongrass, bay leaf, orange leaf, turmeric leaf and cook again until fragrant
2. Put the pieces of meat stir until they change color then add coconut milk and eggs, cook back over medium heat only while stirring occasionally.
3. Season with salt, mushroom broth and a little sugar, cook constantly until the coconut milk shrinks and the meat is tender, if you want the color to be browned cook over low heat for 4-5 hours.
4. Finally put the potatoes and cook until the potatoes are tender, remove them ready to serve.

4. Rendang Padang.

Material:

• 1/2 kg of lean beef
• 1/4 kg of thick coconut milk or 300 ml
• 10 shallots
• 5 pieces of garlic
• 1/2 ounce curly red pepper
• 1 cm ginger
• 1 cm galangal bruise
• 1 tsp coriander
• 2 geprek lemongrass stalks first
• 2 kandis acid seeds
• 2 orange leaves
• 3 bay leaf
• 1 turmeric leaf
• Salt to taste
• Granulated sugar to taste

How to make:

1. Puree in advance onions and whites, hot peppers, ginger, galangal, as well as coriander.
2. Start ungkep the beef cutlets with the mashed spices, wait until the water is removed and the ungkepan meat is dry.
3. Add thick coconut milk, lemongrass, kandis acid, orange leaves, bay leaf, salt and granulated sugar. Then mix thoroughly, don’t forget the turmeric leaves but tear them to pieces first.
4. Wait until the coconut milk boils and slightly remove the oil, then reduce the heat.
5. Try to keep stirring so that the rendang does not stick to the pan, wait until the rendang changes color and dries somewhat.
6. Remove the rendang and the dishes are ready to be served with warm rice.

5. Ground beef rendang.

Material:

• 500 gr of ground beef, mix a little fat
• 250 gr of grated coconut, roasted until browned
• 1/2 tsp ground nutmeg
• Salt to taste
• Thick coconut milk from 3 coconuts
• 2 stems of geprek lemongrass
• 1 turmeric leaf
• 4 bay leaf
• 3 orange leaves
• 2 candid acid
• 2 tsp curry powder
• 2 tsp salt
• 1 tsp sugar
• 3 Cardamom grains
• 3 grains of interest

Fine spices:

• 100 gr of red pepper
• 100 gr shallots
• 5 cloves of garlic
• 3 cm ginger
• 3 cm galangal

How to make:

1.  Take 1/4 part of the fine marinade. Add the ground beef, the finely ground roasted coconut. Put salt and nutmeg powder.
2. Stir. Round to taste.
3. Cook the remaining fine spices, lemongrass stems, bay leaf, orange leaf, turmeric leaf, kandid acid, powder curry, salt, sugar, cardamom, and lawang flowers.
4. Then put the coconut milk while stirring until it pops up.
5. Once greasy put the meat balls, stir until cooked reduce the heat.
6. Cook until shrunk.

Stir constantly the rendang until it is dry and blackish in color. Lift.

6. Rendang Medan.

Material:

• 1 kg of beef
• 250 gr of potatoes
• 2 old coconut milk (thick and diluted split)
• 1/2 grated coconut gongseng (puree)
• 3 bay leaf
• 3 stalks of lemongrass
• 4 galangal segments
• 3 ginger segments
• 7 orange leaves
• 4 turmeric leaves
• 1 lawang flower
• 2 cinnamon sticks
• 5 Cardamom
• Pepper salt sugar, Tamarind water

Fine spices:

• 20 shallots
• 14 garlic
• 2 turmeric segments
• 4 pecans
• 1 2 tbsp coriander
• 100 gr of curly chili peppers
• 8 red cayenne pepper

How to make:

1. Put the meat and all the spices in the pan. Light the fire until the water comes out. Let it shrink slightly.
2. Put in thick coconut milk. Stir until boiling. Keep stirring until it shrinks by half.
3. Put the diluted coconut milk stirring constantly until cooked for about 1 hour until the oil comes out. Add the fine shavings and potatoes.
4. Reduce heat, put in tamarind water. Stir constantly until the potatoes are cooked and the gravy becomes dry.
5. Serve.

7. Shredded beef rendang.

Material:

• 500 gr of beef
• 2 coconut grains (take the thick coconut milk)
• 150 gr of grated coconut (roasted)
• 2 turmeric leaves
• 2 pekak flowers
• 2 candid acid
• Galangal to taste
• 3 stalks of lemongrass
• 3 bay leaf
• 3 orange leaves

Fine spices:

• 10 cloves of shallots
• 5 cloves of garlic
• 3 pecan
• 1 tsp coriander
• 1 tsp pepper
• Ginger to taste
• Turmeric to taste
• 10 curly red peppers
• 5 red cayenne pepper
• Salt and flavoring to taste

How to make:

1. Wash the beef thoroughly and then grease the salt and lime. Let stand 10 minutes and then rinse thoroughly.
2. Roast the grated coconut and then mash it until smooth.
3. Blend the spices finely. After the spices are finely blended small slices of galangal and lemongrass and then jus until smooth. Set aside.
4. Sauté the spices finely after the fragrance pour the thick coconut milk all while stirring. Then put the kandic acid, pekak flowers, orange leaf bay leaf, and blended lemongrass galangal.
5. Also mix the roasted coconut that has been finely ground. Salt and flavor.
6. After the coconut milk removes the oil put the meat. After the meat is slightly tender remove the meat set aside and then shredded.
7. Re-mix shredded meat into the coconut milk rendang. Stir until the coconut milk dries and no more oil from the coconut milk comes out.

8. Homemade beef rendang.

Material:

• 1 kg of beef
• 1 ltr of coconut milk
• 1/2 grated coconut
• 1 turmeric leaf
• 4 orange leaves
• 2 bay leaf
• 2 lawang flowers
• 1/2 tsp cinnamon powder
• 1 tbsp fine coriander
• 2 tbsp full of ground chili
• 1 tsp nutmeg powder

Fine spices:

• 14 shallots
• 8 garlic
• 1 lemongrass
• A bag of ginger
• Young galangal spate

How to make:

1. Put all the ingredients, coconut milk, meat and fine seasonings, all the leaves, spices, and ground chilies.
2. Give 1 liter of water, add barked coconut powder, give salt. Mix well.
3. Cook over low heat wait up to 3-4 hours, wait until the oil comes out and browned to serve.

9. Orange leaf flesh rendang.

Material:

• Beef
• Thick coconut milk

Fine Ingredients:

• Shallots
• Garlic
• Galangal
• Ginger
• Red and curly chili peppers
• Turmeric
• Cumin
• Pecan

Ingredients:

• Lemongrass
• Cloves
• Cardamom
• Turmeric leaves
• Lawang Flower
• Nutmeg
• Cinnamon
• Bay leaf
• Orange leaf
• Salt and sugar to taste
• Oil for sautéing

How to make:

1. Put the meat and all the spices in the pan. Light the fire until the water comes out. Let it shrink slightly.
2. Put in thick coconut milk. Stir until boiling. Keep stirring until it shrinks by half.
3. Put the diluted coconut milk stirring constantly until cooked for about 1 hour until the oil comes out. Add the fine shavings and potatoes.
4. Reduce heat, put in tamarind water. Stir constantly until the potatoes are cooked and the gravy becomes dry.
5. Serve.

10. Rendang meat baby potatoes.

Material:

• 500 gr of cut rendang meat
• Fibber cream
• Water to taste
• 250 gr baby potatoes
• 250 gr of red beans
• 3 stalks of lemongrass
• 3 orange leaves
• 1 turmeric leaf

Fine spices:

• 125 gr of garlic
• 125 gr shallots
• 100 gr of ginger
• 100 gr galangal
• 2 pecan grains
• 1/2 cm turmeric
• 175 gr of curly red pepper
• 15 gr of salt

How to make:

1.  Sauté the spices finely until cooked, put lemongrass, orange leaves, turmeric leaves and salt until fragrant.
2. put the meat in the stir-fry of the seasoning until the broth and chili oil come out, then remove and let stand.
3. Cook coconut milk or fibercreme solution to a boil, while stirring so that it does not break.
4. put the seasoned meat in the already boiling coconut milk, cook constantly.
5. If the coconut milk soup is yellow-brown, add the baby potatoes, cook constantly while stirring.
6. If the oil has come out, put the red beans. Continue to cook over medium heat until cooked and the rendang color is browned while stirring.
7. Change to low heat, stirring constantly until dry. Ready to serve.

11. Rendang beef egg.

Material:

• 600 gr of beef
• 3 bay leaf
• 2 stalks of lemongrass, geprek
• Galangal, iris
• 4 orange leaves
• 1 cinnamon stick
• 250 ml of thick coconut milk
• 500 ml of diluted coconut milk

Spices:

• 1 sachet of instant rendang seasoning
• 1 tsp salt
• 2 tbsp mushroom broth
• 1 tbsp sweet sugar
• 3 tbsp sweet soy sauce

Fine spices:

• 10 cloves of shallots
• 5 cloves of garlic
• 3 slices of ginger
• 2 turmeric nail segments
• 1 tsp coriander
• 3 pecan grains
• 1/2 grain of nutmeg
• 100 gr of big red pepper
• 50 gr of curly red pepper

How to make:

1. Sauté the spices finely until fragrant, put lemongrass, galangal, orange leaves, bay leaf and cinnamon.
2. put the meat, stir until the seasoning is even. Put the coconut milk, stirring well so that the coconut milk is absorbed and does not break the spices.
3. Cook until the meat is tender, the coconut milk shrinks and thickens. Sweet soy sauce put last. Taste correction. remove and serve.