Best Beef Rendang Recipe

This rendang cuisine has been named as the dish that ranks first on the World's 50 Most Delicious Foods list (CNN International's World's 50 Most Delicious Foods), precisely in 2011.!!

Rendang is a meat dish with spicy flavor that is processed using a mixture of various herbs and spices. To produce meat rendang, it takes cooking process by heating repeatedly using coconut milk. It takes hours (approximately 4 hours) to complete the cooking process, that is, until the meat and Best Beef Rendang Recipebecome dry and dark black. Rendang cuisine can last for weeks (at room temperature)

Best Beef Rendang Recipe

The main ingredient :

• 2 liters of coconut milk (produced from 2 old coconuts)
• 1.5 kg of meat

Ingredients :

• 2 turmeric leaves,
• 4 lime leaves
• 2 cm candic acid
• 2 stems of lemongrass leaves,

Softened seasoning :

• 12 onion grains
• 2 cm ginger, burn
• 1 teaspoon cumin, roast
• 1/2 tsp nutmeg
• Taste enough taste
• 100 g of big red chili
• 3 cm of turmeric, grilled
• 1/2 tbsp coriander
• 2 tsp salt
• 6 garlic cloves
• 5 candlenut
• 100 g of curly red chili
• 2 cm galangal

Instructions : 

1. First process the meat that has been prepared: cut into pieces of rendang in the form of boxes (dice) or according to the size you want.
2. It is better not to cut the meat too small, so that when the meat is cooked, it does not make the meat break.
3. Prepare a large skillet. Pour coconut milk into it.
4. Also add lemongrass, sliced ​​shallots, tamarind and turmeric leaves.
5. Stir the spices until they are really boiling, make sure that the coconut milk that is being cooked doesn't break.
6. During this process you should stir the coconut milk slowly and until it is completely boiling and evenly distributed.
7. If the coconut milk has boiled, put the mashed powder into it slowly and stirring occasionally. Do it for 20-30 minutes.
8. When the coconut milk looks oily, put the pieces of rendang meat that have been cleaned.
9. Adjust the flame of the stove using small or medium fire, then cook until the coconut milk thickens and dries and also the spices soak into the pores of the meat.
10. Continue cooking until the meat is tender and evenly cooked, patient and diligent to stir slowly and continuously so that the bottom does not become burnt and the meat is cooked perfectly.

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