What To Know
- If you don’t have time to simmer the rendang for several hours, you can cook it in a pressure cooker for about 30 minutes.
- Serve the rendang with a side of pickled vegetables or a spicy sambal for an extra kick.
- Rendang can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Beef rendang is a traditional dish from the Maranao people of the Philippines. It is a rich, flavorful stew made with beef, coconut milk, and a variety of spices. Rendang is typically cooked for several hours, allowing the flavors to meld and develop.
If you’re looking for a delicious and authentic beef rendang recipe, look no further! This recipe will guide you through the steps of cooking this Maranao delicacy in your own kitchen.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon red chili flakes
- 1/4 cup soy sauce
- 1/2 cup coconut milk
- 1 cup water
- Salt and pepper to taste
Instructions
1. Brown the beef: In a large pot or Dutch oven over medium heat, brown the beef cubes on all sides. Remove the beef from the pot and set aside.
2. Sauté the aromatics: Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
3. Add the spices: Stir in the turmeric, coriander, cumin, paprika, and red chili flakes. Cook for 1 minute, or until fragrant.
4. Return the beef to the pot: Add the beef back to the pot and stir to coat with the spices.
5. Add the liquids: Pour in the soy sauce, coconut milk, and water. Bring to a simmer and then reduce heat to low.
6. Simmer: Simmer the rendang for at least 2 hours, or up to 4 hours. The longer you simmer it, the more flavorful it will become.
7. Serve: Serve the beef rendang with rice or your favorite sides.
Tips
- For a richer flavor, use coconut cream instead of coconut milk.
- If you don’t have time to simmer the rendang for several hours, you can cook it in a pressure cooker for about 30 minutes.
- Serve the rendang with a side of pickled vegetables or a spicy sambal for an extra kick.
Variations
- Chicken rendang: Use chicken thighs or breasts instead of beef.
- Vegetable rendang: Use a variety of vegetables, such as potatoes, carrots, and green beans.
- Spicy rendang: Add more red chili flakes or a serrano pepper to the recipe.
Benefits of Beef Rendang
In addition to its delicious flavor, beef rendang is also a nutritious dish. It is a good source of protein, iron, and vitamin C. The coconut milk in the recipe also provides healthy fats and lauric acid, which has antibacterial and antiviral properties.
In a nutshell: Savor the Flavors of Maranao Cuisine
Beef rendang is a culinary masterpiece that is sure to impress your family and friends. With its rich, flavorful broth and tender beef, this dish is a true taste of Maranao culture. So next time you’re looking for a delicious and authentic meal, give this beef rendang recipe a try.
Frequently Asked Questions
Q: What is the best cut of beef to use for rendang?
A: Chuck roast is a good choice because it is a tough cut that will become tender after long simmering.
Q: Can I use other types of meat in rendang?
A: Yes, you can use chicken, pork, or lamb.
Q: How can I make my rendang spicier?
A: Add more red chili flakes or a serrano pepper to the recipe.
Q: Can I make rendang in a slow cooker?
A: Yes, you can cook rendang in a slow cooker on low for 6-8 hours.
Q: How do I store rendang?
A: Rendang can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
