TRIBUNNEWS.COM – Currently, some people have received sacrificial meat from Eid al-Adha.
There are various ways to process sacrificial meat.
One of them is cooking the sacrificial meat into meat rendang.
To make beef rendang, you need to prepare a number of spices such as garlic, red chilies, candlenuts, ginger and coriander.
This time, chef who graduated from MasterChef Indonesia, Devina Hermawan, shares a recipe for Javanese spiced meat rendang which has a sweet and savory taste.
The recipe for Javanese spiced meat rendang is different from Padang style rendang spices.
Also read: Padang Rendang Seasoning Recipe, Suitable for Processing Sacrificial Meat for Eid al-Adha
In full, here is Devina Hermawan’s recipe for beef rendang seasoning:
Material:
– 4 kg beef shank
– 9 bay leaves
– 6 stalks of lemongrass, crushed
– 15 lime leaves
– 130 gr brown sugar
– 1.5 liters of instant coconut milk
– 1.5 liters of water
– 2 tbsp salt
– 2 tablespoons mushroom stock / flavoring
Ground seasoning ingredients:
– 36 cloves of garlic
– 30 red onions
– 350 gr red chilies, chopped
– 30 candlenuts, crushed
– 40 gr ginger
– 60 gr galangal
– 1 tbsp granulated white pepper
– 3 tbsp coriander
– 300 ml oil
– 125 ml of water
How to make:
1. Slice galangal and ginger, put them in a blender along with candlenuts, garlic, coriander, white pepper and oil, blend then add water little by little, blend until smooth.
2. Put the spices into the pan then in the same blender add the red chilies, shallots, oil and water, blend then pour into the pan.
3. Cook the ground spices until fragrant over low heat then cut the meat into pieces, set aside.
Cut the meat into consistent sizes so that it doesn’t fall apart easily when cooked.
Apart from using beef shank, you can also use other parts of beef.
It’s just that there is a difference in cooking time.
4. Add lemongrass, bay leaves and lime leaves, cook over medium heat until fragrant and cooked.
5. Add water, coconut milk, meat, brown sugar, salt and mushroom stock, cook over high heat until it boils then reduce the heat to low and continue cooking until tender, about 2-3 hours.
Cook the meat over low heat so that it doesn’t shrink and the texture of the meat becomes more tender.
Before cooking, the meat can also be pressure-cooked first and the cooking water can be used for cooking.
6. Rendang is ready to be served with other accompaniments.
Can also be stored in the refrigerator or freezer so you can enjoy it at any time.
(Tribunnews.com/Sri Juliati)
