How To make Indonesian Brisket Of Beef
3 lb Beef brisket
3 Cloves of garlic, diced
1/2 lb Bacon
3 Onions, sliced
4 c Cooked pinto beans
1 c Ketchup
3 Carrots, sliced
2 Hot peppers, diced
3 Tomatoes, cubed
2 c Celery, sliced
2 c Corn
1 ts Vegetable seasoning
Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon, onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to baking ingredients; also add rest of ingredients; continue baking at 350 degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate. Serve the next day with rice.
How To make Indonesian Brisket Of Beef's Videos
Holiday Prime Rib (Thicc crust) #shorts
Holiday Prime Rib (Thicc crust)
Prime rib can go two ways. The first is a pale, overcooked and bland slice of roast beef. The second is a rosy pink and juicy slice of perfection. Our goal is the latter and here are a few points to keep in mind:
Choose the right roast: good marbling with a large cap muscle
The crust: prime rib has extremely low surface area to volume, so focus on a thick & flavorful crust
Dry brine: due to that low surface area, the inside can be bland/unseasoned. Dry brining will help season the entire roast
Edge to edge doneness: start in a low temp oven/smoker
Full recipe and process is on my website:
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Rendang-Inspired Beef Brisket Recipe
This Rendang-inspired beef brisket recipe features the popular protein slow-cooked to tender perfection in a spice-infused coconut milk sauce. Serve this brisket like a curry for the optimal eating experience.
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BEST RENDANG BEEF RIBS Stewed Indonesian Style
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How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up
How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial
Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.
How to Make Rendang Curry Paste
Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.
How to Make Beef Rendang Curry
Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.
Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.
Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.
Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.
Serve the Beef Rendang Curry with warm aromatic rice.
Serves: 6
Cooking time: 4 hours
Ingredients for Rendang Curry paste
4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts
Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)
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Chinese Recipe Beef Brisket with Radish in clear broth