Name: Instant Pot Beef Rendang
Prep time: 15 min
Cook time: 32 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 823 g Beef chuck steaks (cut into 4 cm thick slices); Salt; Black pepper; 1 el Olive oil; 2 stengel Lemongrass (thinly sliced); 10 Dried red chilies; 6 teen Garlic; 3 Shallots (roughly chopped); 2 el Ginger (chopped); 2 el Galangal (chopped); 1 tl Turmeric; 2 el Coconut oil; 1 Cinnamon stick; 2 Star anise; 4 Cloves; 4 Cardamom pods; 188 ml Chicken broth; 1 el Soy sauce; 1 el Fish sauce; 1 el Brown sugar; 2 el Tamarind puree; 250 ml Coconut cream; 45 g Coconut flakes (toasted) (Garnish); 6 Lime leaves (cut into strips) (Garnish)

Toast the coconut flakes

Add 45 g coconut flakes to the Instant Pot without oil and select Sauté More. Toast the coconut flakes, stirring occasionally, until deep golden brown, about 7-8 minutes. Remove and set aside.

Brown the meat

Wait until the Instant Pot displays HOT again. Pat 823 g beef chuck steaks dry and generously season one side with salt and black pepper. Drizzle 1 tbsp olive oil into the inner pot and spread it over the entire bottom. Carefully place the beef chuck steaks in the pot, seasoned side down, and generously season the top with salt and black pepper. Brown the first side for 7 minutes, turn them over, and brown the other side for another 7 minutes. Remove and place in a large bowl.

Technique Let the pot get as hot as possible so the meat browns nicely.

Make the rendang paste

While the beef chuck steaks is browning, add 2 stalks lemongrass, 10 dried red chilies, 6 cloves garlic, 3 shallots, 2 tbsp ginger, and 2 tbsp galangal to a food processor. Blend until smooth to make a rendang paste. Spoon the rendang paste into a mixing bowl, add 1 tsp turmeric, and mix well.

Technique Trim the bottom and green tops off the lemongrass, remove the 3-4 tough outer layers, and thinly slice only the white part.

Sauté the rendang paste

After browning, add 2 tbsp coconut oil, the rendang paste, 1 cinnamon stick, 2 star anises, 4, and 4 cardamom pods to the Instant Pot. Sauté until fragrant, about 3-4 minutes.

Deglaze

Pour in 188 ml chicken broth and scrape all the browned bits from the bottom with a wooden spoon. Stir briefly.

Pressure cook

Turn off the Instant Pot. Cut the beef chuck steaks into 4 cm cubes. Add 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and 2 tbsp tamarind puree to the pot and stir briefly. Place the meat cubes and their juices in the cooking liquid. Spoon 250 ml coconut cream on top and do not stir. Close the lid and set the knob to Sealing. Select Pressure Cook on High and cook for 32 minutes. Let the pressure release naturally for 10 minutes with Natural Release, then set the knob to Venting to release the remaining pressure and carefully remove the lid.

Technique Make sure the cubes are partly submerged in the liquid.

Reduce the sauce

Bring the sauce to a boil using Sauté More. Remove half a liter of sauce, strain it, and return only what remains in the strainer to the pot. Let the sauce reduce for another 7-8 minutes, stirring occasionally. Stir in the coconut flakes and 6 lime leaves when the sauce is thick and a deep, rich color. Taste and season with extra salt. Stir often until no thin sauce remains and the rendang is deep brown. Turn off the Instant Pot as soon as the rendang begins to stick to the inner pot.

Tip The rendang will still look thin after you open the pot; that's normal.

Watch out Watch out for splattering while reducing the sauce.

Tip Allow for about 3-4 generous pinches of salt.

Serve

Spoon out the rendang and serve.

Instant Pot Beef Rendang

Cooking timeline

Ingredients

Garnish2

Pantry3

Instructions

Toast the coconut flakes

Brown the meat

Make the rendang paste

Sauté the rendang paste

Deglaze

Pressure cook

Reduce the sauce

Serve

Notes

Tamarind pulp

Tags

Comments (0)

Comments (0)