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David Chang’s Dinner Time Live Will Get You Cooking
beef rendang :: Article Creator Beef Rendang Beef rendang is a wonderfully intense braised dish from Indonesia. There are as many recipes for beef rendang as there are cooks who make it. It's a complexly flavoured dish because of the large amount of spices and herbs. If you have the time, make the rendang a day (or longer) before you intend to serve it - it will taste better after being reheated. It's usually served with rice but it also goes well with Indian bread. Serve it with pickles or a sharply flavoured vegetable dish, to balance the richness of the rendang. I use beef cheeks for rendang, but you can also use brisket or any well-marbled cut that has a sufficient amount of tendon or connective tissue that benefits from long, slow cooking. Don't use a lean cut or the end results will be throat-chokingly dry and hard. The meat needs about three hours to simmer until it's tender, then about 30 minutes of watching it very closely - st...
David Chang’s Dinner Time Live Will Get You Cooking
beef rendang :: Article Creator Beef Rendang Beef rendang is a wonderfully intense braised dish from Indonesia. There are as many recipes for beef rendang as there are cooks who make it. It's a complexly flavoured dish because of the large amount of spices and herbs. If you have the time, make the rendang a day (or longer) before you intend to serve it - it will taste better after being reheated. It's usually served with rice but it also goes well with Indian bread. Serve it with pickles or a sharply flavoured vegetable dish, to balance the richness of the rendang. I use beef cheeks for rendang, but you can also use brisket or any well-marbled cut that has a sufficient amount of tendon or connective tissue that benefits from long, slow cooking. Don't use a lean cut or the end results will be throat-chokingly dry and hard. The meat needs about three hours to simmer until it's tender, then about 30 minutes of watching it very closely - st...