Beef Rendang - Spicy Dry Curry Beef
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Date: 2019-07-25
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Comments and reviews: 9
Laura Kane
So there used to be a little corner shop near me that had a lunch counter and they had this beef dish that they called Czech Beef. My mom was half Czech, so I suppose I'm Czech lol so I tried it one day. It was delicious. It was like this VERY DRY. It was also spicy. It was delicious but then they sold the place and closed down the lunch counter and since then I have been trying to find a recipe close enough to it because I MISS IT lol Not sure this is close although it looks similar, the other one was cooked with carrot and potato chunks. Gonna try this anyway because IT looks fantastic. If you know CZECH beef please do vid for it. In the meantime I will check your vids for something similar like the next one I am going to watch for the Peposo Tuscan Black Pepper Beef. Thank you for sharing these delicious recipes from around the world.
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So there used to be a little corner shop near me that had a lunch counter and they had this beef dish that they called Czech Beef. My mom was half Czech, so I suppose I'm Czech lol so I tried it one day. It was delicious. It was like this VERY DRY. It was also spicy. It was delicious but then they sold the place and closed down the lunch counter and since then I have been trying to find a recipe close enough to it because I MISS IT lol Not sure this is close although it looks similar, the other one was cooked with carrot and potato chunks. Gonna try this anyway because IT looks fantastic. If you know CZECH beef please do vid for it. In the meantime I will check your vids for something similar like the next one I am going to watch for the Peposo Tuscan Black Pepper Beef. Thank you for sharing these delicious recipes from around the world.
reply
Fabric Fool aka KreepyGrrl
Well, it took me until today to gather the ingredients and the courage to try this, and may I say OMG? The flavors actually changed as it reducedfrom oh-so-spicy with a sweet coconut-y finish at first; then over the next 3 and a half hours reversed themselves. To my surprise, what ended up on the plate was sweet with a subtle boom of cayenne-y goodness that made our mouths go all atingle. We couldnt wait, either, so Ill have to take your word on it being even tastier second day. I will definitely make this again, now that I finally found the dang tamarind paste.
reply
Well, it took me until today to gather the ingredients and the courage to try this, and may I say OMG? The flavors actually changed as it reducedfrom oh-so-spicy with a sweet coconut-y finish at first; then over the next 3 and a half hours reversed themselves. To my surprise, what ended up on the plate was sweet with a subtle boom of cayenne-y goodness that made our mouths go all atingle. We couldnt wait, either, so Ill have to take your word on it being even tastier second day. I will definitely make this again, now that I finally found the dang tamarind paste.
reply
Rich de Bretagne
I cooked this tonight. Wow, total winner for all the family. I always read through the comments to get an idea of what other people thought and their general opinions and some people complain about the lack of sauce, so I added some more coconut milk at the start and then half way through removed the same quantity of liquid, then continued as instructed. Having a little sauce on the rice was great. The only other thing I changed was I couldn't find galangal so I doubled the ginger and added some Vietnamese coriander which is citrusy. Thanks chef John. Keep um coming.
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I cooked this tonight. Wow, total winner for all the family. I always read through the comments to get an idea of what other people thought and their general opinions and some people complain about the lack of sauce, so I added some more coconut milk at the start and then half way through removed the same quantity of liquid, then continued as instructed. Having a little sauce on the rice was great. The only other thing I changed was I couldn't find galangal so I doubled the ginger and added some Vietnamese coriander which is citrusy. Thanks chef John. Keep um coming.
reply
Narisaras Groove
Haven't had this for 30 years since I worked in Brunei so gave it a go. I live in Thailand and the market across the road had all the ingredients I needed and I followed the recipe to the letter. I can tell you folks it is a wonderful dish. Arroy Mak (Very delicious) as they say around here. Knowing it would be a little dry I removed some of the sauce as it thickened near the end. Thinned with a little milk it had wonderful flavour that goes great with rice and takes the edge of the dryness off the meat. Thanks for this great upload.
reply
Haven't had this for 30 years since I worked in Brunei so gave it a go. I live in Thailand and the market across the road had all the ingredients I needed and I followed the recipe to the letter. I can tell you folks it is a wonderful dish. Arroy Mak (Very delicious) as they say around here. Knowing it would be a little dry I removed some of the sauce as it thickened near the end. Thinned with a little milk it had wonderful flavour that goes great with rice and takes the edge of the dryness off the meat. Thanks for this great upload.
reply
ΛΝDΗΣΣ
if you call a dry curry a rendang maybe that's a rendang. but if what you mean is west sumatra rendang's (cnn survey of no. 1 best food, then you should buy the spices from west sumatra to create that rendang, even top quality minang/padang/kapau restaurant all over indonesia get their spices from west sumatra, there are some herb on the spice masala that doesn't grow on other region. based on your blog, if you want to add sauce, just add water. nope, if there's thick sauce in the rendang, thats not a rendang but it's called KALIO
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if you call a dry curry a rendang maybe that's a rendang. but if what you mean is west sumatra rendang's (cnn survey of no. 1 best food, then you should buy the spices from west sumatra to create that rendang, even top quality minang/padang/kapau restaurant all over indonesia get their spices from west sumatra, there are some herb on the spice masala that doesn't grow on other region. based on your blog, if you want to add sauce, just add water. nope, if there's thick sauce in the rendang, thats not a rendang but it's called KALIO
reply
Richard Gammons
Sure there's a lot of ingredients, but at least it takes a long time. Just took a gulp of beer when Chef John said that (Labatt Ice, thanks for asking) (also what is Labatt? It's French for the Bat. Not Really, I live in Buffalo NY, and we have a plethora of Canadian beer to choose from at every store and Labatt id one of those varieties. I almost spit out my beer, (spit-take, but I did not, because that would be alcohol abuse. As always, recipe looks fantastic. I love you Chef John.
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Sure there's a lot of ingredients, but at least it takes a long time. Just took a gulp of beer when Chef John said that (Labatt Ice, thanks for asking) (also what is Labatt? It's French for the Bat. Not Really, I live in Buffalo NY, and we have a plethora of Canadian beer to choose from at every store and Labatt id one of those varieties. I almost spit out my beer, (spit-take, but I did not, because that would be alcohol abuse. As always, recipe looks fantastic. I love you Chef John.
reply
Reddy Satrio
Tips from my grandma when she cooks rendang. 1st. if you cook with root spices (ginger, galangal, turmeric etc) grill it till a bit charred at its skin (this also works for lemongrass) and you will get nice smokey fragrant. 2nd, dont crush the spice at food processor, it will make the spice too watery, crush it in mortar & pestle. 3. Use terracota (earthen) pot, low heat and long cooking time 8+ hours to cook it, and you'll get the perfect balanced of fragrant & succulent beef rendang.
reply
Tips from my grandma when she cooks rendang. 1st. if you cook with root spices (ginger, galangal, turmeric etc) grill it till a bit charred at its skin (this also works for lemongrass) and you will get nice smokey fragrant. 2nd, dont crush the spice at food processor, it will make the spice too watery, crush it in mortar & pestle. 3. Use terracota (earthen) pot, low heat and long cooking time 8+ hours to cook it, and you'll get the perfect balanced of fragrant & succulent beef rendang.
reply
Nablurgal
This looks pretty damn legit However, my fave thing in a rendang is the addition of Kerisik which is essentially toasted grated coconut bashed in a mortar and pestle until the oils are released and it becomes a paste. It's usually added last along with the kaffir lime leaves before you let everything cook for hours. It gives one more thing for the yummy spices to adhere to, brings extra coconut-ey flavour, and awesome texture You should try it
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This looks pretty damn legit However, my fave thing in a rendang is the addition of Kerisik which is essentially toasted grated coconut bashed in a mortar and pestle until the oils are released and it becomes a paste. It's usually added last along with the kaffir lime leaves before you let everything cook for hours. It gives one more thing for the yummy spices to adhere to, brings extra coconut-ey flavour, and awesome texture You should try it
reply
six pence
This is my favourite dish of all time. I used to buy it at Coconut Village in Toronto that is long gone. It was so rich, so good, I had never had anything like it I had it at two other places-- one in NYC and one in Mississauga-- neither was as good as the original. I tried making it but it did not turn out. I can't wait to try this recipe You can also make it with chicken dark meat or lamb.
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This is my favourite dish of all time. I used to buy it at Coconut Village in Toronto that is long gone. It was so rich, so good, I had never had anything like it I had it at two other places-- one in NYC and one in Mississauga-- neither was as good as the original. I tried making it but it did not turn out. I can't wait to try this recipe You can also make it with chicken dark meat or lamb.
reply
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