Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Mama Fergie on March 05, 2013, 10:04:16 am
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Beef Rendang - Serves 6
Ingredients
1 kg Gravy Beef
1 tbs KecapManis ( Indonesian thick sweet soy sauce)
3 Lemongrass stems (white part only) bruised.
4 kaffir Lime Leaves torn
1/2 tsp Tamarind Paste
1 400ml can Coconut Milk or Cream
1/2 cup water or stock
2cm piece Galangal crushed
1tsp Palm Sugar
30 g grated fresh coconut or desiccated coconut lightly dry roasted until colour changes slightly
Salt and Pepper
Peanut Oil
Spice Paste
6 Shallots or 2 Onions
4-6 Garlic Cloves
2cm piece of Ginger
2cm piece of Tumeric. If no fresh Tumeric use 1 tsp ground Tumeric
2tsp Dry Roasted Coriander Seeds ground
2tsp Cumin ground
4-6 fresh Red Chillies or 6-8 Dry Red Chillies pre soaked in boiling water for 15 minutes . Amount of chillies according to required taste.
Method
Add oil to a large Frypan or pot and when hot add the beef in batches and sear beef on all sides until golden and brown.
Remove beef to a bowl and stir through the Kecap Manis ensuring its well coated. Cover and set aside while preparing spice paste
Spice Paste
Add all ingredients to TM and blitz on speed 7 until it forms a paste. You may need to add a few drops of water after scraping down the bowl and blitz again until paste is desired consistency.
Add some more oil to the pan and when hot add the spice paste stirring frequently. Reduce heat and cook for a few minutes until the fragrance is released and the oil starts to separate. Then add the beef, lemongrass stems, kaffir lime leaves, tamarind, coconut milk or cream, stock or water, galangal and palm sugar. Bring to a simmer then cover and cook on stove top for around 2 hours until beef is very tender. You may need to add a little more liquid. The consistency of the sauce should be thick and clinging to the beef but not runny.
If using pressure cooker transfer everything into PC and cook for 35-45 minutes as per PC instructions. When pressure cooking is done I transfer everything back into the original pot and simmer uncovered to get the sauce evaporated and clinging to the beef.
Then blitz the dry roasted grated coconut and stir through the beef and sauce.
Serve with steamed rice and veg. I serve with an Indonesian green bean dish
Optional
I also add half a bunch of chopped coriander leaves and stems when adding the beef and other ingredients. This is not part of the recipe that was given to me but I love coriander and feel it adds something to the dish.
members' comments
Hally - If you are cooking in the pc you do not need to add the stock/water. It provides too much liquid. I now have it simmering away to reduce the liquid. Taste, fantastic. Reduced down. Should reduce it more but I am loving the sauce. Great recipe MF, thank you.
Next time I will brown the meat in the pc & also the paste, will not add the extra liquid & I think it can all be done in the pc. Very easy recipe to do. We had the left overs in pies.
kt2 - it was just beautiful! Thanks MF. It's amazing how much the taste changed at the end when I added the dry roasted coconut, it really softened the chilli taste and gave the flavour more depth. Will definitely be making again.
Greyhoundmum - just had the beef rendang that I cooked last night. It had a nice flavor but I didn't really like the cut of meat (blade steak).
Yvette - We had it last night using gravy beef and it was lovely.
MEP - I transferred to stove top and reduced. It took several hours though, plus I had to add some potato starch to thicken. Unfortunately, with the long reduction time, the meat became tough. With the benefit of hindsight, next time I will remove the meat first as recommended by MF and only add meat back in once sauce has thickened and reduced. Absolutely LOVED the flavour. Without a doubt the BEST curry I have made from scratch myself.
JulieO - we both loved it. Has so much flavour. Next time I will double the recipe for the freezer. The only thing I would do next time is cook for 25 mins instead of 35. I did cut my meat (blade steak) into quite large cubes but even still they were falling apart at the end so it looked a little sloppy. Not a big issue though. Thanks Mama.
natalia - it was yummy. A little hot for our family though, next time I would only put 3- 4 chillis in it. An extra tin of coconut cream helped to cool it down a little. Thanks for posting this recipe.
jeninwa - This is a winner mama Fergie in our house. Made the left overs into pies for a very quick and easy dinner.
floweryspring - Yum! I seared and cooked in my enameled dutch oven. Had to reduce with lid off extra 20 minutes to thicken up the sauce. I put in about 15 red Thai chillies as we like our rendang hot. We thought the colour and taste was more like Massaman curry. We loved it and will be making it again!
Kimmyh - Wow, it's delicious. Thank you so much for sharing MF. Sent some home for mum who loved it too. Will be making regularly, it's sooo good. Thanks again.
AnnaBanana - Made this using thermie and pressure cooker. Did not have galangal so substituted ginger. Did not add the extra water either. Next time I will cut the beef into larger chunks, as by the time the liquid was dry, the beef was a bit shredded, though it did not detract from the taste which was great. Thanks MF, definitely will be making again.
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Thanks MF.Looks a superb recipe. :-* :-*
Just one question what could I substitute for "gravy beef" as it's a cut of meat you can't get here in the UK.
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Any type of stewing beef CC. Gravy beef is good as it doesn't dry out Ian's go stringy. I have forgotten the UK cuts of beef but will ask my mum as she will remember. :D
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Gravy beef is a cheaper cut of meat with visible sinew (?) Similar looking to osso bucco without the bone/marrow. I might use chuck steak as it is my favourite slow-cooking meat.
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Yummy MF. Thanks for sharing.
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Thank you so much for this recipe MF! :-* It's on the menu for this weekend! Can i ask what pressure setting you use on the pc? ;D
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I use high setting Katie. Yours is the same as mine so should be fine. The book that came with our machine is pretty poor don't you think?
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Have you got the 6 in 1 by any chance?
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kt2 and I have got the Breville equivalent jamberie although it doesn't have the deep frying option
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Thanks for posting the recipe MF, people have been hanging out for it ;D
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Ah, ok...I had a question about the 6 in 1...I might ask it on the other thread :)
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Sounds good MF. I don't have a pressure cooker but that is no problem.
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Thanks MF :-* I'll use stewing beef ;)
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Thanks MF. Rending is one of my favorite dishes so il give this a try.
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Yum on the list thx mf 😁
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Yum yum thanks MF will try this weekend or next depending on time :)
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Thx Mf on my to do list
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I use high setting Katie. Yours is the same as mine so should be fine. The book that came with our machine is pretty poor don't you think?
Thanks MF :)
It certainly does leave a bit to be desired! ;D
I ended up buying the AWW pressure cooker cookbook and also one by Suzanne Gibbs " The Pressure Cooker recipe book" which both look really good ;D
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I am making MFs Beef Rendang :)
I have made the edc one, I have a bill Grainger .recipe, Pohs recipe & its in my lovely Spice book too.
Decisins which one to do.
As we all kept asking MF for her recipe, I thought I woud make it today.
I have everything :)
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Oooo yummo Hally! I've been to the shops this morning and got everything to cook this tomorrow! Can't wait to try it ;D Let me know how yours goes Hally :)
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Hally can't wait to hear how yours goes and also would love to know which cut of beef you end up using.
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Its in my pc now. I used diced beef which is probably chuck steak. Diced beef is good in the pc, comes out very tender.
Smells great. I bought a tumeric leaf tomuse, but didnt realise not needed in this recipe.
I also have a couole of recipes from Bumbu Bali, Balinese restaurant and cooking school in Nusa Dua, so this year will make every Rendang & see how they all go. :)
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Just removed rom pc. If you are cooking in the pc you do not need to add the stock/water. It provides too much liquid. I now have it simmering away to reduce the liquid.
Taste, fantastic & I havent added the dry roasted coconut yet.
:)
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On my stove top reducing, once reduced will add coconut.
(http://img.tapatalk.com/d/13/03/08/4e3u5ese.jpg)
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Reduced down. Should reduce it more but I am loving the sauce :)
Great recipe MF, thank you.
(http://img.tapatalk.com/d/13/03/08/ysyzadyd.jpg)
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This looks delightful Hally.It's always lovely to see the finished dish ;D
Looks as though it will become a popular recipe MF ;)
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I wondered who would be the first to make this dish after all the interest in it, looks great Hally.
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Looks great Hally! ;D
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Very much emjoyed. The left overs are in the freezer, I am sure it will be just as good frozen.
Next time I will brown the meat in the pc & also the paste, will nt add the extra liquid & I thnk it can all be done in the pc.
Very easy recipe to do.
:)
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Yum hally looks great 😳
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Looks good Hally I went and bought everything I needed today will be cooking it tomorrow morning to have on Monday :)
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I'm cooking this now and it smells amazing! Feel like I should be having a piņa colada with the aroma of the coconut cooking! :-)) :D :D
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Making me hungry kt2 lol
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Well we have just finished this (DH went back for thirds :o !) and it was just beautiful! Thanks MF ;D It's amazing how much the taste changed at the end when I added the dry roasted coconut , it really softened the chilli taste and gave the flavour more depth. Will definitely be making again ;) ;D ;D ;D
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Unfortunately MF there are no leftovers! :-)) We were little piggies and ate it all! I was thinking it would be great to have some tomorrow while I was eating it but DH going back for thirds put an end to that!! :D :D
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Ha ha sounds like my DH Katie and my sons and SIL's.....
Nothing wrong with a healthy appetite.
Next time cook larger quantity and save for another day.
Will keep in fridge for a few days but I wouldnt freeze it as it loses the fresh vibrant flavour after freezing.
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Hope my ledt overs are ok, theynare in the freezer.
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Will be ok Hally but maybe not just as vibrant.
I would add a little fresh coriander and some lime zest to refresh it.
I have done the same
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(http://img.tapatalk.com/d/13/03/10/upysata8.jpg)
Nearly done yum yum
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MF how do usually reheat the rending, microwave or reheat in pan it was cooked in?
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looks delicious Yvette I can't wait to make this one ;D
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If going to use most of it I would reheat it in the pan Yvette and then if you have any leftovers use the microwave.
It looks great :D
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Thanks MF and Suzanne we are eating none of it till tomorrow night then we should finish it all :) So I will reheat in pan I cooked it in
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I have this on the stove top in the cast iron pot, am going to let it cool down and eat tomorrow night. cant wait to try it!
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Your meals look delicious girls. Waiting for cooler weather to try this.
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I have this on the stove top in the cast iron pot, am going to let it cool down and eat tomorrow night. cant wait to try it!
Hope you enjoy it GHM....
I was looking out for you at Danny Bhoy concert as we were there on same night.
Didn't want to make an announcement for Greyhound Mum but was on the lookout for you ;D
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HaHa MF did you enjoy the show??
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Loved it did you? ;D
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Loved it did you? ;D
Yes, but preferred the last couple better!
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I agree it was funny but previous shows have been better.
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well just had the beef rendang that I cooked last night. It had a nice flavor but I didn't really like the cut of meat.
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GHM what cut of meat did you use? We had it last night and it was lovely :)
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I need to make this. :)
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Yes you do Robyn.
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GHM what cut of meat did you use? We had it last night and it was lovely :)
Hi Yvette, I used the blade steak, maybe I should have eaten it on the same day, some curreis get better with age, others I guess not!
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GHM I used gravy beef. So maybe try that next time :) It reheated lovely too
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I'd love to try this but think it would be too spicy for the kids?
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Thanks MF, I'm sure if I smothered it in yoghurt they'd eat it!
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Can anyone help please? I used PC and there too much sauce. How can I reduce and thicken inPC? My first time using the PC ever.
Thanks
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mf says to transfer it to the stove top and allow it to simmer with the lid off not sure how else to do it
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You could just strain it through a large sieve then put back however much sauce you want - this is quicker than reducing the sauce down and the excess can be frozen for other uses.
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your so clever Judy ;D
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You are right Judy as that would work but by reducing the sauce the flavour intensifies. It's a good idea to just remove most of the sauce without the meat and just reduce it in an open pan on the stove and then return it to the meat when it has reduced by two thirds.
Hope you enjoy it MEP :)
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Thanks Suzanne, Judy and MF. I transferred to stove top and reduced. It took several hours though, plus I had to add some potato starch to thicken. Unfortunately, with the long reduction time, the meat became tough. With the bebefit of hindsight, next time I will remove the meat first as recommended by MF and only add meat back in once sauce has thickened and reduced.
Absolutely LOVED the flavour. Without a doubt the BEST curry I have made from scratched myself.
I've had the 5-in-1 cooker for over six months I think and used it for the first time today so that was a bonus too. Not as scary using a pressure cooker as I had thought.
Thank you so much for sharing such a delicious recipe. Much appreciated by DH and myself :)
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We had the left overs in pies last night :P
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I made this the other day, we both loved it. Has so much flavour. :D
Next time I will double the recipe for the freezer.
The only thing I would do next time is cook for 25 mins instead of 35. I did cut my meat into quite large cubes, but even still they were falling apart at the end so it looked a little sloppy. Not a big issue though. Thanks Mama. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_3196_zpse27f3005.jpg)
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looks delicious Julie ;D
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How good does that look - picture perfect Julie.
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Delicious Julie.
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Perfect Julie :D
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Looks great Julie. Can I ask what cut of beef you used? I have some chuck I was thinking of using.
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Thankyou. :D
Wonder I used blade steak on this day, but chuck would be good too. ;D
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Cooked this tonight and it was yummy. A little hot for our family though, next time I would only put 3- 4 chillis in it. An extra tin of coconut cream helped to cool it down a little. Thanks for posting this recipie.
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Making this again today :)
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I must have missed this recipe when it was first posted, made it for dinner Monday night both DH and I loved. Made the left overs into pies for a very quick and easy dinner tonight,
This is a winner mama Fergie in our house.
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Made this for tonight's dinner. Yum! I seared and cooked in my enameled dutch oven. Had to reduce with lid off extra 20 minutes to thicken up the sauce. I put in about 15 red Thai chillies as we like our rendang hot. We thought the colour and taste was more like Massaman curry. Meh, we loved it and will be making it again!
JulieO your curry looks amazing!!
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Finally made this for dinner last night. Wow, it's delicious. Thank you so much for sharing MF. Sent some home for mum who loved it too. Will be making regularly, it's sooo good. Thanks again.
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Yum will try this!
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I have made the EDC one and enjoyed it, but had nothing to compare it too. This is better by far. Hope you like it as much as we do.
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Made this last night using thermie and pressure cooker.
Did not have galangal so substituted ginger. Did not add the extra water either.
Next time I will cut the beef into larger chunks, as by the time the liquid was dry, the beef was a bit shredded, though it did not detract from the taste which was great.
Thanks MF, definitely will be making again.