{"id":619,"date":"2021-06-12T14:28:47","date_gmt":"2021-06-12T12:28:47","guid":{"rendered":"https:\/\/kokbok.igu.se\/?p=619"},"modified":"2021-06-12T14:28:47","modified_gmt":"2021-06-12T12:28:47","slug":"beef-rendang","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=619","title":{"rendered":"Beef Rendang"},"content":{"rendered":"<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">3<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span> <span class=\"wprm-recipe-ingredient-name\">vegetable oil<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">2<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span> <span class=\"wprm-recipe-ingredient-name\">plain (all-purpose) flour<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or cornflour (cornstarch)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-unit\">Pinch<\/span> <span class=\"wprm-recipe-ingredient-name\">of salt and pepper<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">800<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">(1 \u00be lbs) braising\/stewing beef<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into large chunks (approx 3-4cm)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">1<\/span><\/span> <span class=\"wprm-recipe-ingredient-name\">large brown onion<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">peeled and chopped<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">5<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">cloves<\/span> <span class=\"wprm-recipe-ingredient-name\">of garlic<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">peeled and minced<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">2<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span> <span class=\"wprm-recipe-ingredient-name\">minced ginger<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">1<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">turmeric<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">2<\/span><\/span> <span class=\"wprm-recipe-ingredient-name\">lemongrass stalks<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">discard the outer leaves, and finely slice the lemongrass (you can replace this with 2 tsp of lemongrass paste)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">2<\/span><\/span> <span class=\"wprm-recipe-ingredient-name\">red chillies<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">chopped. I use hot red chillies as the heat cooks out during cooking.<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">1<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"http:\/\/geni.us\/TamarindPaste\" target=\"_blank\" rel=\"nofollow noopener\">tamarind paste<\/a><\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">1<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span> <span class=\"wprm-recipe-ingredient-name\">ground coriander<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">1<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">freshly ground black pepper<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">\u00bd<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">cinnamon<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">2<\/span><\/span> <span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"http:\/\/geni.us\/kaffirlimeleaves\" target=\"_blank\" rel=\"nofollow noopener\">kaffir lime leaves<\/a><\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">fresh or freeze dried<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">3<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span> <span class=\"wprm-recipe-ingredient-name\">dark brown muscovado sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">\u00bd<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">tsp<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"><span class=\"wprm-adjustable\">800<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">ml<\/span> <span class=\"wprm-recipe-ingredient-name\">28oz full fat coconut milk<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(2 x 400ml\/14oz cans)<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">To Serve (Optional):<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"https:\/\/www.kitchensanctuary.com\/how-to-boil-rice\/\" target=\"_blank\" rel=\"noopener\">Boiled rice<\/a><\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-unit\">or<\/span> <span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"https:\/\/www.kitchensanctuary.com\/egg-fried-rice\/\" target=\"_blank\" rel=\"noopener\">Egg Fried Rice<\/a><\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">spring onions (scallions)<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">sliced into thin strips<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">fresh red chillies<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">sliced<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Green veg such as pak choi or spinach<\/span><\/li>\n<\/ul>\n<h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Instructions<\/h3>\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-10431-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Preheat the oven to 150C\/300F and place a large cast iron casserole dish on the hob (stove top).<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add 2 tbsp of the oil and heat on a high heat.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-2\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-3\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beef in a bowl.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-4\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add the remaining 1 tbsp of oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes whilst stirring (scrape up any crispy bits on the pan as you go).<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-5\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add in the garlic, ginger and turmeric and cook for another couple of minutes whilst stirring. At this point, you may find that the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little. If so, add a splash of cold water to prevent the pan from burning.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-6\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a minute.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-7\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add in the coconut milk and bring to a gentle bubble, stirring to ensure nothing is sticking to the base of the casserole dish.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-8\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes \u2013 giving the curry a stir after 45 minutes.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-9\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2.5 hours. Stir very gently every half an hour (to ensure you don\u2019t break up the beef chunks).<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-10\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Towards the last hour of cooking time, you\u2019ll see that the sauce is going darker and the oil is separating and rising to the top.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-11\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">If you like a bit of sauce with your rendang then take your rendang out of the oven when there is a bit of oil on top, and is still quite saucy underneath.<\/div>\n<\/li>\n<li id=\"wprm-recipe-10431-step-0-12\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">If you prefer your rendang drier, then leave to cook for longer. Keep a close eye on it to ensure it doesn\u2019t burn. Stir gently and often. Drain any remaining oil off before serving. Gently stir the rendang, and then serve with rice and sprinkled with strips of spring onion (scallions)<\/div>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<p>K\u00e4lla: <em><a href=\"https:\/\/www.kitchensanctuary.com\/wprm_print\/10431\">Beef Rendang &#8211; Nicky&#8217;s Kitchen Sanctuary<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 tbsp vegetable oil 2 tbsp plain (all-purpose) flour or cornflour (cornstarch) Pinch of salt and pepper 800 g (1 \u00be lbs) braising\/stewing beef cut into large chunks (approx 3-4cm) 1 large brown onion peeled and chopped 5 cloves of garlic peeled and minced 2 tbsp minced ginger 1 tsp turmeric 2 lemongrass stalks discard [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[33,44,47],"class_list":["post-619","post","type-post","status-publish","format-standard","hentry","category-recept","tag-asien","tag-kott","tag-okategoriserade"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=619"}],"version-history":[{"count":0,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/619\/revisions"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}