Rendang Gaging (Beef Stew)

This is a Malaysian bank account of beef stew, which can be served with rice or bread. This recipe is furthermore customary for the slow cooker.

The ingredient of Rendang Gaging (Beef Stew)

1. 5 shallots, halved
2. 5 stalks lemongrass, bottom thirds only, peeled
3. 5 cloves garlic
4. 1 (1 inch) piece open ginger root
5. 1 (1 inch) piece galangal
6. 5 dried red chile peppers, or more to taste
7. 3 tablespoons vegetable oil
8. 2 tablespoons curry powder
9. 2 pounds beef stew meat, cut into 1-inch pieces
10. 1 cup coconut milk
11. 1 tablespoon vinegar
12. 2 teaspoons brown sugar
13. salt to taste

The instruction how to make Rendang Gaging (Beef Stew)

1. Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
2. Heat vegetable oil in a large pot more than medium heat. ensue spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. go to beef; disturb to coat considering spices, practically 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, not quite 30 minutes.
3. move around vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, nearly 30 minutes more.

Nutritions of Rendang Gaging (Beef Stew)

calories: 367.2 calories
carbohydrateContent: 12.4 g
cholesterolContent: 62.6 mg
fatContent: 26.8 g
fiberContent: 1.2 g
proteinContent: 20.4 g
saturatedFatContent: 12.3 g
servingSize:
sodiumContent: 73.6 mg
sugarContent: 2.2 g
transFatContent:
unsaturatedFatContent: