Today we're gonna be making my beef rendang.
Welcome back to our kitchen where we show you how to make delicious, family-friendly . Rendang is an Indonesian and it's popular the world over due to its rich and complex flavors, the beef is slow-cooked until its meltingly tender and slightly caramelized.
Now I've got the oven to 150 C or 300 F and we're going to add two tablespoons of vegetable oil to a cast iron .
Now mix two tablespoons of plain all-purpose flour or with a pinch of salt and pepper.

Now I've got 800 grams or 1 and 3/4 pounds of stewing or braising beef here, you can use cheaper such as chuck or shin because the long slow cooking process will its fall apart tender.
Now we're going to coat the beef in that flour. Place the beef in the hot oil and cook for five to six minutes turning a couple of times until it's browned, you might need to do this in two . Remove the browned beef from the pan and place in a bowl. Add a tablespoon of vegetable oil to the pan, now add a to the pan and turn down the heat, and cook slowly for a couple of minutes until the onion begins to . Add in five cloves of , 2 tablespoons of minced ginger and a teaspoon of and cook for another couple of minutes while stirring.
At this point, you might notice the base of the pan is getting quite brown but you can just add in a splash of water to prevent it from burning. Now we add in 2 chopped 2, red chilies that have been finely chopped, a teaspoon of tamarind paste, a tablespoon of ground coriander, a teaspoon of black pepper, half a teaspoon of cinnamon, 2 kaffir lime leaves, three tablespoons of dark brown sugar and half a teaspoon of salt.

Now we're going to mix all that together and cook for a minute, the is filling the kitchen right now, it amazing.
Now we add in 2400 mil or 14 ounce cans of full fat coconut milk and bring to a gentle bubble, stirring every now and then to ensure nothing’s sticking to the base of the casserole dish.
Add the beef back in and stir. Place the on and put in the oven cook for 90 minutes, giving the curry a after 45 minutes. After 90 minutes, remove the lid and give everything a good stir to make sure nothing is sticking to the base of the pan. Then we're gonna place it back in the oven, uncovered, for another 2 to 2 and half hours.
Towards the last hour of cooking, you'll see that the sauce is starting to go darker and the oil is starting to separate from the coconut milk and rise to the top of the dish. This is a really important stage in a beef rendang as that oil will actually be frying those tender beef chunks, giving it a lovely caramelized exterior.

If you like your rendang with a little bit of sauce, you can take it out of the oven half an hour or even an hour earlier when it's got just a little bit of oil on top and still some sauce but if you prefer it drier like I do, then leave it to cook until it's really dark brown and the meat is lovely and caramelized. any excess oil before serving. Gently stir the rendang and serve it with rice and sprinkled with spring onions and .
And that's my slow cooked beef rendang, meltingly tender, slow-cooked beef packed with loads of . It's one of my favorite dishes. Don't forget to like and subscribe and hit that bell to be notified of our new videos every Monday and Thursday.