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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rendang is a rich and aromatic Indonesian beef stew, known for its deep flavors and tender meat. This recipe uses an Instant Pot to simplify the process while preserving the authentic taste. The blend of chilies, shallots, garlic, galangal, and ginger creates a fragrant base, complemented by roasted ground spices and fresh aromatics like lemongrass and lime leaves. The beef shank is cooked until tender, and the dish is finished with creamy coconut cream and...
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Blend the chilies, shallots, garlic, galangal, and ginger until smooth.
Roast the ground spices until fragrant, then grind them into a fine powder.
Add the beef, water, aromatics, and ground spices to the Instant Pot.
Cook for 30-35 minutes without stirring the spices into the beef to prevent burning.
Continue sautéing the mixture until the liquid is fully reduced, stirring regularly to prevent the spices from burning on the surface. This process takes about 1.5 to 2 hours in total.
Once the beef is tender, add coconut cream and ambu-ambu, stirring to combine.
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Roasting the ground spices before grinding enhances their aroma and flavor.
Avoid stirring the spices into the beef initially to prevent them from burning on the surface.
If turmeric leaves are unavailable, you can skip them without compromising the dish.
Can I adjust the spiciness?
Yes, you can reduce the quantity of chilies or use milder varieties to suit your preference.
What is ambu-ambu?
Ambu-ambu is a traditional Indonesian ingredient used to enhance the flavor of rendang. If unavailable, you can omit it.
Can I use a different cut of beef?
Yes, you can use other cuts like chuck or brisket, but beef shank is preferred for its texture in rendang.
How do I know when the liquid is fully reduced?
The mixture will become thick, and the oil will separate from the spices, indicating the liquid is fully reduced.
Can I make this without an Instant Pot?
Yes, you can cook it in a regular pot over low heat, but it will take longer to tenderize the beef.
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