Best Rendang Gaging Beef Stew Recipes

BEEF RENDANG (THE BEST!)

Beef Rendang (The Best!) image

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

Provided by Rasa Malaysia

Time 1h45m

Number Of Ingredients 20

Ingredients

1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk, coconut cream
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons kerisik, toasted coconut
1 tablespoon sugar or palm sugar to taste
salt to taste
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded

Steps:

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

Nutrition Facts : Calories 416 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 People, Sodium 132 milligrams sodium, Sugar 9 grams sugar

RENDANG GAGING (BEEF STEW)

Rendang Gaging (Beef Stew) image

This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.

Provided by shakiraayden

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h32m

Yield 8

Number Of Ingredients 13

Ingredients

5 shallots, halved
5 stalks lemongrass, bottom thirds only, peeled
5 cloves garlic
1 (1 inch) piece fresh ginger root
1 (1 inch) piece galangal
5 dried red chile peppers, or more to taste
3 tablespoons vegetable oil
2 tablespoons curry powder
2 pounds beef stew meat, cut into 1-inch pieces
1 cup coconut milk
1 tablespoon vinegar
2 teaspoons brown sugar
salt to taste

Steps:

Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 12.4 g, Cholesterol 62.6 mg, Fat 26.8 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 12.3 g, Sodium 73.6 mg, Sugar 2.2 g