Créé avec l’IA
Malaysian Beef Rendang
120 min 432 kcal par portion Avancé
Ingrédients
4 Portions
- beef chunks500 g
- large onion1 piece
- garlic2 cloves
- ginger1 tablespoon
- rendang paste2 tablespoons
- coconut milk200 ml
- vegetable oil1 tablespoon
- turmeric1 teaspoon
- saltto taste
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the chopped onion, garlic, and ginger to the pot and sauté until the onion is translucent.
- 3
Stir in the rendang paste and turmeric, cooking for another 2 minutes until fragrant.
- 4
Add the beef chunks to the pot, stirring to coat them in the spice mixture.
- 5
Pour in the coconut milk and bring the mixture to a simmer.
- 6
Reduce the heat to low and cover the pot, allowing the beef to cook slowly for about
- 7
5 to 2 hours, stirring occasionally.
- 8
Once the beef is tender and the sauce has thickened, season with salt to taste.
- 9
Serve the beef rendang hot with steamed rice or your choice of side.
