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Beef Rendang
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Beef Rendang
Product Details
Description: Tender beef slowly cooked in coconut milk until the sauce reduces into a rich coating packed with ginger, galangal, lemongrass, chile, and warm spice. Batara Kala's Rendang supplies the core Indonesian flavor profile while keeping this traditionally long ingredient list approachable for a home kitchen.||br||
Main Ingredient: Beef
Complexity: 3
Spicy: 3
Sweetness: 2
Prep Time: 15 Minutes
Cook Time: 150 Minutes
Total Time: 165 Minutes
Servings: 6 ||br|| ||br|| ||br||
Main Seasoning: ||br||**Batara Kala's Rendang (Indonesia)** N/A - N/A ||br|| ||br|| ||br||
Ingredients: ||br|| 1.2 kg beef chuck, cut into large cubes||br||
2 tbsp oil||br||
200 g yellow onion, sliced||br||
4 tbsp **Batara Kala's Rendang** https://skeids.com/products/batara-kalas-rendang-indonesia||br||
400 ml coconut milk||br||
300 ml beef broth||br||
2 tbsp lime juice||br||
1 tbsp soy sauce||br||
1 tbsp brown sugar||br|| ||br|| ||br|| ||br||
Instructions: ||br|| Heat the oil in a heavy pot over medium-high heat.||br||
Brown the beef in batches and remove it from the pot.||br||
Add the onion and cook until softened.||br||
Stir in **Batara Kala's Rendang** https://skeids.com/products/batara-kalas-rendang-indonesia.||br||
Return the beef to the pot and add the coconut milk, beef broth, soy sauce, and brown sugar.||br||
Simmer uncovered over low heat until the beef is tender and the liquid has reduced to a thick sauce clinging to the meat.||br||
Stir more frequently as the sauce becomes thick to prevent scorching.||br||
Finish with lime juice and serve with rice.||br|| ||br|| ||br|| ||br||
Skeids Notes: ||br|| Rendang should finish much drier than a typical curry or stew. Continue reducing after the beef becomes tender until the sauce becomes dark, rich, and concentrated.||br|| ||br|| ||br|| ||br||
Other Seasoning Options: ||br||**Grootslang's Cape Malay Masala (South Africa)** N/A - N/A||br||**Quetzalcoatl's Adobo Rojo (Mexico)** N/A - N/A||br||**Vesta's Xawaash (Somalia)** N/A - N/A||br||**Rollo's Vadouvan (France)** N/A - N/A ||br|| ||br|| ||br||
Vegan Adjustments: Replace the beef with king oyster mushrooms, jackfruit, or extra-firm tofu and use vegetable broth. Reduce the cooking time as needed.||br|| ||br|| ||br|| ||br||
Tender beef slowly cooked in coconut milk until the sauce reduces into a rich coating packed with ginger, galangal, lemongrass, chile, and warm spice. Batara Kala's Rendang supplies the core Indonesian flavor profile while keeping this traditionally long ingredient list approachable for a home kitchen.||br||
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