they said it selects from the YouTube
channel French guy cooking and today I
am making a beef a hand-down as known as
a hand and again so after him that
whisker get sensitive pollen if to bring
you a really hot spicy and sour dish
that should not be off-limits for all
you sensitive Souls out there slow cook
beef rendang is a very popular hot spicy
and sour dish in Indonesia and Malaysia
but it’s also very popular all over the
world
it’s nothing hard to make it just takes
a bit of effort but trust me it’s so
much worth it that recipes have six to
eight people okay first off we need to
do a bit of preparation work those ten
tablespoons of dried shredded coconut in
a large wok over medium heat for about
three to four minutes or until it gets
golden brown and very fragrant let it
cool down on the side dry roast for
about a minute on high heat five cloves
4 green cardamom pods a stick of
cinnamon 1/2 teaspoon of black
peppercorns and 1 star anise when the
smell becomes outrageous then pop that
in a pestle and mutter and bash it until
you get a coarse powder just discard any
remaining bits set those faces aside
until we need them pick up eight to ten
dried chilies and cut them in bias to
get those seeds out then rehydrate them
with boiling water in a jar let that sit
on the side for at least 10 minutes
skinned and roughly chopped a firm of
ginger a firm of a gallon gal if you
can’t find it just double the ginger a
pinky of generic fruit again if you
can’t have it just use a pinch of
turmeric powder instead five cloves of
garlic 200 grams of shallots our onions
and two sticks of lemongrass only the
white part add those to the bowl of a
food processor and also add the chilies
without the seeds and now leads that up
I like to add a touch of water just to
get it going at the end you get a bright
color then strong paste set it aside
okay all the preparation work is now
done let’s move on to the next step
season with salt a kilo of beef chuck
cut into 1-inch thick chunks you can
also use shin shank or even shorter
see those in a large wok with a bit of
oil of a maximum heat then drop the
paste in the spices and give it a good
stir every little piece must be
thoroughly coated pour in a can of
coconut milk and another one of coconut
water so that action is called deglazing
and I know it sounds a bit posh but in
fact it’s just about unsticking the
caramelized and the flavorful bits from
the bottom of the pan bring that to
about the lower the heat and let it
bleep away stirring occasionally
warning warning warning warning starting
a beef addendum is very tricky if you
don’t get any it will burn and you don’t
want that but if you do it the more you
stir the Messier it will get so as a
cook as a professional cook my
professional advice to you guys would be
good luck all the time the water is
evaporating oils are coming out the
colour is getting darker and most
importantly the flavors are
concentrating – I like my beef rendang
to be almost dry at the end so I cooked
it for nearly two hours but I guess if
you want it more wet or more creamy just
shut down the cooking time the dish is
now pretty intense and really bold in
terms of flavor but I guess it’s time
now to give it a fresh and sour kick
dilute two three teaspoons of tamarind
in hot water and make a runny paste now
slice a few kaffir lime leaves very
finely after you discarded the center of
stem add those to the stew along with
the toasted coconut and let that finally
cook for 15 minutes beef rendang or any
rendang really is all about
communication and flavors concentration
it is a completely different approach
than a classic stew which leads to a dry
yet soft and tender dish at the end
serve it with rice on the side for
example keep in mind that it keeps very
well in the fridge in terms of taste and
flavors its caramelizing intense and
sticky and hot but quite surprisingly
it’s very fresh at the same
I truly believe that tasting this hot
sour and spicy beef rendang is a
life-changing experience like nothing
less I hope you guys enjoyed the recipe
and if you did give it a like thumbs up
and shout out over your social medias if
you’re interested you can check out more
on the car github at jamieoliver.com is
don’t forget to subscribe to foodtube in
to my own channel French guy cooking for
more delicious international creative
recipes bye bye sorry
you
channel French guy cooking and today I
am making a beef a hand-down as known as
a hand and again so after him that
whisker get sensitive pollen if to bring
you a really hot spicy and sour dish
that should not be off-limits for all
you sensitive Souls out there slow cook
beef rendang is a very popular hot spicy
and sour dish in Indonesia and Malaysia
but it’s also very popular all over the
world
it’s nothing hard to make it just takes
a bit of effort but trust me it’s so
much worth it that recipes have six to
eight people okay first off we need to
do a bit of preparation work those ten
tablespoons of dried shredded coconut in
a large wok over medium heat for about
three to four minutes or until it gets
golden brown and very fragrant let it
cool down on the side dry roast for
about a minute on high heat five cloves
4 green cardamom pods a stick of
cinnamon 1/2 teaspoon of black
peppercorns and 1 star anise when the
smell becomes outrageous then pop that
in a pestle and mutter and bash it until
you get a coarse powder just discard any
remaining bits set those faces aside
until we need them pick up eight to ten
dried chilies and cut them in bias to
get those seeds out then rehydrate them
with boiling water in a jar let that sit
on the side for at least 10 minutes
skinned and roughly chopped a firm of
ginger a firm of a gallon gal if you
can’t find it just double the ginger a
pinky of generic fruit again if you
can’t have it just use a pinch of
turmeric powder instead five cloves of
garlic 200 grams of shallots our onions
and two sticks of lemongrass only the
white part add those to the bowl of a
food processor and also add the chilies
without the seeds and now leads that up
I like to add a touch of water just to
get it going at the end you get a bright
color then strong paste set it aside
okay all the preparation work is now
done let’s move on to the next step
season with salt a kilo of beef chuck
cut into 1-inch thick chunks you can
also use shin shank or even shorter
see those in a large wok with a bit of
oil of a maximum heat then drop the
paste in the spices and give it a good
stir every little piece must be
thoroughly coated pour in a can of
coconut milk and another one of coconut
water so that action is called deglazing
and I know it sounds a bit posh but in
fact it’s just about unsticking the
caramelized and the flavorful bits from
the bottom of the pan bring that to
about the lower the heat and let it
bleep away stirring occasionally
warning warning warning warning starting
a beef addendum is very tricky if you
don’t get any it will burn and you don’t
want that but if you do it the more you
stir the Messier it will get so as a
cook as a professional cook my
professional advice to you guys would be
good luck all the time the water is
evaporating oils are coming out the
colour is getting darker and most
importantly the flavors are
concentrating – I like my beef rendang
to be almost dry at the end so I cooked
it for nearly two hours but I guess if
you want it more wet or more creamy just
shut down the cooking time the dish is
now pretty intense and really bold in
terms of flavor but I guess it’s time
now to give it a fresh and sour kick
dilute two three teaspoons of tamarind
in hot water and make a runny paste now
slice a few kaffir lime leaves very
finely after you discarded the center of
stem add those to the stew along with
the toasted coconut and let that finally
cook for 15 minutes beef rendang or any
rendang really is all about
communication and flavors concentration
it is a completely different approach
than a classic stew which leads to a dry
yet soft and tender dish at the end
serve it with rice on the side for
example keep in mind that it keeps very
well in the fridge in terms of taste and
flavors its caramelizing intense and
sticky and hot but quite surprisingly
it’s very fresh at the same
I truly believe that tasting this hot
sour and spicy beef rendang is a
life-changing experience like nothing
less I hope you guys enjoyed the recipe
and if you did give it a like thumbs up
and shout out over your social medias if
you’re interested you can check out more
on the car github at jamieoliver.com is
don’t forget to subscribe to foodtube in
to my own channel French guy cooking for
more delicious international creative
recipes bye bye sorry
you
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