Beef Rendang

  • ArchPhilly Posted: 02/24/10
    Worthy of a Special Occasion

    This was delicious--I won't be going to my favoriate Malaysian restuarant quite so often now. The liquid did not reduce much, as other reviewers said. However, we did not eat it the day I made it, and when I reheated it the next day it was a bit thicker. Thick or not, the beef was remarkably tender and the sauce was incredible. I'd give it five stars, my husband gave it a four--he likes to leave room for improvement;)

  • joboe1 Posted: 06/07/10
    Worthy of a Special Occasion

    We loved this recipe and it reminded us of our trip to Bali a couple of years ago. We pretty much followed the recipe as is and yes, there was a lot of liquid at the end and we needed to simmer it for longer than 10 minutes. But it's not like the extra simmer time hurts the meat and it wasn't a big deal to us at all. We were impressed to find such great, authentic flavors without candlenuts, galangal or kaffir lime leaves. We loved it and will definitely be making it again!

  • erindawn Posted: 05/04/10
    Worthy of a Special Occasion

    LOVE THIS. My husband called it "restaurant quality." Literally one of the best things I've ever made. I cooked it a long time- I didn't keep track- but probably longer than the recipe called for. So good, we fought over the leftovers!

  • Mandy79 Posted: 03/07/10
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    I gave this recipe two stars because major modifications need to be made to the recipe for it to come out like the picture. I followed the recipe exactly and had the same problems the other reviewers had (I wish I had read them before I made it!). This is definitely a weekend meal since stew beef needs to be cooked low and slow. I will have to tinker with the recipe to figure out what changes to make, but there is far too much liquid...Just looking at the recipe I could tell 10 mins was insufficient time to reduce the liquid, but decided to go against my gut and follow the recipe. It tasted good, but there was just way too much sauce.

  • MeganS1 Posted: 02/28/10
    Worthy of a Special Occasion

    This is very flavorful recipe and my husband and I enjoyed it immensely. I agree with other reviews in that there is alot of liquid remaining after the beef cooks. I took the meat out and boiled the liquid to reduce it down more, which worked after I added a little corn starch too. Next time I'll use half the chicken stock. I also added cilantro, green beans and a little red pepper during the last 10 minutes of cooking, which perked up the color and texture--recommend this addition. Great dish! Will make again.

  • doctormom Posted: 07/07/10
    Worthy of a Special Occasion

    Loved this recipe! The flavors are unique and complex and blend together wonderfully. I followed the recipe except I cooked it longer I think just because of the liquid. The beef was tender and the extra cooking time didn't matter a bit. I think it's great for special occasions, maybe a bit too time consuming for every day dinner but that's what I made it for. I added a little cilantro on top of mine, can't remember if that's in the recipe or not. It was really delicious and definitely restaurant quality. It would impress guests I think.

  • Hollypop Posted: 03/19/11
    Worthy of a Special Occasion

    This tasted great and I added two serrano chili's. I also had to simmer for longer and added some cornstarch to make the sauce thicker. Very good, though.

  • Jajooo Posted: 08/22/10
    Worthy of a Special Occasion

    I am addicted to this beef. Seriously, I would eat it every day if it wasn't too hot to have the stove going for hours right now. I always make it exactly as written, and the other reviewers are right, it does require more simmering at the end to get the liquid down. I would make this for company in a heartbeat, it's as good as any restaurant meal I've had.

  • joyfull144 Posted: 03/07/10
    Worthy of a Special Occasion

    My husband and I really enjoyed the flavors of this dish. It does need extra time than the recipe states but I'd say it was fairly easy to make. Maybe making in a slow cooker would make it 5 stars. I wouldn't change any of the ingredients though.

  • 8stringfan Posted: 02/28/10
    Worthy of a Special Occasion

    Taste-wise, this is a decent dish that nonetheless is more reminiscent of a Vietnamese wet curry than actual rendang. Although rendang recipes do vary in terms of the seasoning paste and the cooking methods, the main problem here is that the texture is WAY off, which isn’t forgivable. This recipe produces a very soup-y curry and does not come out looking anything like the picture, which is what a rendang should look like. This wasn’t entirely a shock – other folks have pointed this out in their reviews and a quick look at the liquid proportions of this recipe, combined with covered low-temp cooking, suggests that this is NOT going to reduce down to what is shown. I can only assume that the way to get the thick, concentrated sauce I’ve had in other rendangs is to cook the dish UNCOVERED, or maybe brown the meat, remove it, add the spice paste, add the milk and stock, then reduce it by about half, then put in the beef for 90 minutes, and simmer covered. I’ll probably try it again using one of those methods because there’s some potential here and outside of the long simmer-time, prep is pretty easy for this one. It should also be noted that after trimming the fat off a 2-lb boneless chuck roast from Whole Foods, I was left with about a pound of meat, meaning that this recipe more accurately makes about three servings. Maybe next time I’ll go with blade steak.

  • No Longer Registered Posted: 02/21/10
    Worthy of a Special Occasion

    This was fantastic--I did extend the cooking time to 2 hours though just based on my dinner schedule. The beef was fork tender and incredibly flavorful. My dinner guests loved it. It is not something you would make on a weeknight and you'll want to start it probably 2.5 hours at least before you want to eat, but I thought it was well worth it. I will definitely serve this to dinner guests again.

  • Vrm373 Posted: 02/20/10
    Worthy of a Special Occasion

    I followed this recipe exactly. At 1 1/2 hours, i decided to keep it on the stove until the meat was tender. It didn't get to the right tenderness and the liquid never evaporated much. I gave up on it after 3 hours and ordered pizza.

  • KNWOLF Posted: 04/11/10
    Worthy of a Special Occasion

    I made this recipe for the third time last night. The first time was a disaster! The meat was Way too tough, and I am not a novice cook. My husband suggested we try it in the pressure cooker...and WOW! What a difference! This is the perfect pressure cooker recipe! No need to add extra liquid, but we did add a little cornstarch to thicken before serving. We used 2 serranos and it was really hot (how we like it), so only use 1 if you don't like heat. Also we used prepared lemongrass instead of fresh. I think another's suggestion of using a slow cooker sounds interesting too. Very delicious recipe!

  • Lilmclendon Posted: 03/13/10
    Worthy of a Special Occasion

    Delicious with rich flavors but on the hot side. I used one serrano chile and my husband loved it but it was too hot for guests. Will definitely make it again just as it is.

  • DTGourmet Posted: 03/07/10
    Worthy of a Special Occasion

    I used skin and boneless chicken thighs instead of beef. All other ingredients were followed exactly. I agree, it did take some time for the liquid to condense. Keeping this in mind, this dish is not recommended as a week day meal. The result was very authentic....WOW I will look forward to making it again.

  • rtravis Posted: 02/21/10
    Worthy of a Special Occasion

    Excellent flavors. The sauce didn't reduce very much, but I thought it was yummy. If you like Indian and Thai, you'll like this dish.

  • DebbyI Posted: 10/24/10
    Worthy of a Special Occasion

    I really liked this dish. You obviously need to like curry's to start with. I decided to do it in the crock pot and made a small change based on other comments. I followed the directions as is up to the step of adding the coconut milk to the shallot mixture. I cooked it for a minute and made sure it was well combined. Then I took it off the heat to cool a bit. I added the meat to the crock pot and tossed it with one tbsp of flour to help the sauce thicken up. I then added the shallot/coconut mixture to the crock-pot and the next five ingredients. I only used one cup of broth. Mixed it well. I cooked it for a total of ten hours on low and at the six hour mark I added the coconut paste. This long cooking broke down the meat and made a thick sauce. We had it over basmati rice. What was funny is that my husband wanted more sauce! So next time I will add the full amount of broth. It was delicious and even better the next day.

  • Mleigh Posted: 04/07/11
    Worthy of a Special Occasion

    The lemongrass and lime really added nice bright citrus flavors to this dish. After smelling it cooking for 2 hours I was too impatient and hungry to wait for the sauce to reduce down, so I just went ahead and dished it up. I will definitely make this again even though I'm the only one in the house who will eat it (boyfriend freaks out at the thought of coconut).

  • jstowe Posted: 08/05/11
    Worthy of a Special Occasion

    Outstanding!! Yes it took longer to bring down the level of broth, but the broth is sooo good - who cares. I used my rice to soak it up.

  • JudyRiggie Posted: 02/03/13
    Worthy of a Special Occasion

    I agree too much liquid, but it's so tasty that this is ok with me!

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