Beef rendang from Cook's Illustrated Annual 2024 (page 5) by Cook's Illustrated Magazine

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Notes about this recipe

  • Eat Your Books

    In Mar/Apr issue.

  • anya_sf on March 05, 2024

    I used 8 Thai chiles with most of the seeds removed and the rendang was not spicy. The beef took 3 hours total in the oven, and although the instructions don't state this, the article says the liquid should reduce a fair amount, and that also needed 3 hours. Due to a schedule change, I cooked the beef through step 2, then refrigerated 2 days before proceeding, which worked fine. The fond did not loosen after sitting, so I deglazed it with some hot water, which I then cooked off. My family really enjoyed this over rice with the suggested cucumber and tomato spritzed with lemon (and salt). I also stirred cooked green beans into the rendang, which went well with it.

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