Cooking meat dishes like beef, mutton and pork takes a long time (ie between 2 – 3 hours) for the meat to be completely soft and tender. With a pressure cooker, whether over the stove or electrical type, the pressure cooking time is drastically reduced to only about 30 to 45 minutes. With these time saving kitchen appliances, I am now inspired to cook these meat dishes more often.
This beef rendang recipe does not require the use of kerisik but you can add it if you like the nutty caramelized flavour. Personally, I prefer my rendang to not be sweet as I like to savour the complex flavours from the spices.
Click on the image below to view my video tutorial and watch how I cook this popular dish using a pressure cooker.
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YouTube link: https://youtu.be/-cAsHh8_3x4
- 1 kg beef preferably shin, cut into big chunks
- 6 bay leaves
- 2 turmeric leaves cut
- 7 kaffir lime leaves crushed
- 3 stalks lemongrass crushed
- 500 ml coconut milk
- Salt and sugar to taste
- 1 beef cube optional
- 370 g small onions
- 50 g fresh chilli
- 30 g dried chilli
- 70 g garlic
- 30 g ginger
- 20 g turmeric
- 30 g galangal
- 1 tsp cumin seeds ) Fry without oil
- 1 tsp coriander seeds ) and grind
- 2 cloves
- 2 star anise
Blend all the rempah ingredients into a fine paste.
Fry and grind cumin and coriander seeds coarsely.
Heat up a pressure cooker pot over the stove.
Add the rempah and stir fry until almost dry before adding cooking oil. Add dry spices and saute until oil separates.
Add the beef pieces and stir until they are coated with the rempah.
Add coconut milk and continue cooking. Add lemon grass, kaffir lime leaves and bay leaves.
Add enough water to cover the meat.
Cover the pot and lock in place. Heat up the pot at high heat until plunger pops up fully. Turn down to moderate heat. Pressure cook for about 30 minutes.
Release pressure until plunger drops back. Unlock and remove cover.
Check that meat has tenderised. If not, continue sauteing.
Add salt and sugar to taste. For stronger flavour, you could add 1 piece of beef cube (optional).
For thicker gravy, saute at moderate heat until desired consistency. However, remove meat once it has tenderised to avoid over cooking.
- We used beef chuck but beef shin is preferable.
- For convenience, you could use coriander powder.