Instant Pot: Beef Rendang Recipe

Instant Pot: Beef Rendang Recipe - I rarely cook with packaged mixes, but this Malaysian beef rendang is an exception. Sure, you could spend thirty minutes making your own rendang paste with about five ingredients you can’t easily track down.
Someday I might do that. Most days, though, I just need a quick dinner. I had rendang in Singapore and dreamed of it for days afterward. My first attempt was pathetic and unrecognizable as rendang, and it took all day. This one is the opposite of pathetic it will make you ecstatic.

Active Time: 15 minutes
Total Time: 1 hour 8 minutes
Instant Pot: Beef Rendang Recipe near me

Ingredients for Easy Beef Rendang:

  • 2 tablespoons vegetable oil
  • ¾ cup finely minced onions
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 small jalapeño or serrano chile, seeded, if desired, and minced
  • 1 (1.2-ounce) package rendang curry paste
  • one pound skirt steak, cut into 2-inch chunks
  • ½ cup water
  • 1 cup full-fat coconut milk
  • 2 tablespoons unsweetened shredded coconut, toasted, for garnish

How to Make Quick Beef Rendang:

  1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the onions, ginger, garlic, and jalapeño, stirring to coat with the oil. Add the curry paste. Cook, stirring, until the curry paste is lightly toasted, 3 to 4 minutes.
  2. Add the steak and cook, stirring to coat with the spices, for about 2 minutes. Pour in ¼ cup of the water and stir to scrape up the browned bits from the bottom of the pot. (Not only do these browned bits add flavor to the finished dish, but if you leave any browned bits at the bottom, the pot will not come to pressure.)
  3. Add the remaining ¼ cup water and ½ cup of the coconut milk. Select CANCEL.
  4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 25 minutes. At the end of the cooking time, enable the pot to sit undisturbed for ten minutes, then release any remaining pressure.
  5. If you want the dish a little less saucy, select SAUTÉ to cook off some of the water. (Note that the sauce will thicken as it cools.) Add the remaining ½ cup coconut milk and stir well to combine. Select CANCEL.
  6. Divide among four bowls and garnish with the shredded coconut before serving.

Function: Sauté; Pressure/Manual (High)
Release: Natural/Quick
Dietary Considerations:Egg-Free

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