Rendang Curry – Express Crock Pot or Instant Pot
- – Originally from Amy & Jacky @ pressurecookrecipes.com
Ingredients
800 grams chuck roast steaks
1 tablespoon oil
1 cinnamon stick
2 x star anise
4 cloves
4 green cardamom
¾ cup unsalted chicken stock
1 cup thick coconut cream
1 tablespoon regular soy sauce
1 tablespoon fish sauce
2 tablespoons tamarind paste
2 tablespoon brown sugar or palm sugar
2 tablespoons coconut oil
2 tablespoons lemongrass (white part only), sliced
6 dried red chilies
1 teaspoon ground turmeric
6 cloves garlic
3 large shallots, roughly chopped
2 tablespoons ginger, chopped
2 tablespoons galangal , chopped (add additional 5g ginger if you can’t find galangal)
⅓ cup toasted coconut
6 kaffir lime leaves, shredded
Instructions
Toast Coconut Flakes: Add ⅓ cup (45g) coconut flakes in Instant Pot without oil. Heat up Instant Pot using “Sauté” function. Stir occasionally, and toast the coconut flakes until deep golden brown color (7 – 8 mins). Remove and set aside.
Brown Chuck Roast Steak: Wait until Instant Pot is “HOT” again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper.
Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot.
Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.
Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 dried red chilies, 6 cloves garlic, 3 roughly chopped shallots, 2 tbsp chopped ginger, and 2 tbsp chopped galangal in a food processor or stick mixer
Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp ground turmeric to the spice paste, then mix well.
Saute Rendang Paste: Once you’re done browning the chuck roast steaks, add 2 tbsp coconut oil, rendang paste, 1 x stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (3 – 4 mins).
Deglaze Instant Pot: Pour in ¾ cup unsalted chicken stock, then deglaze by scrubbing all the flavourful brown bits off the bottom with a wooden spoon. Give it a quick mix.
Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5 inch thick cubes.
Add 1 tbsp regular soy sauce, 1 tbsp fish sauce, 2 tbsp brown sugar, and 2 tbsp tamarind paste in Instant Pot. Give it a quick mix.
Place chuck roast cubes in the cooking liquid. *Pro Tip: Ensure the cubes are partially soaked in the liquid. Don’t forget the meat juice!
Layer 1 cup thick coconut cream on the very top. Don’t mix.
Close lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
Reduce & Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the “Saute” function.
Remove & strain 2 cups (500ml) of the sauce mixture, then add the strained solids (not liquid) back in the Instant Pot. Let the sauce continue to reduce for roughly 7 – 8 minutes. Stir occasionally and be careful of splatter.
When the sauce has reached your desired thickness & color, add in toasted coconut and shredded kaffir lime leaves. Taste and adjust seasoning if necessary. Stir frequently until the rendang sauce is not runny, and has turned into a deep brown color.
*Pro Tip: When beef rendang starts sticking to the stainless steel inner pot, turn off the heat. Your Glorious Beef Rendang is done!
Deb’s Notes:
Used larger coconut curls, not sure if this is good idea or not, will update this.
I use Bottled Lemongrass and kaffir lime leaves.
We like our Rendang a bit more liquid, so we do not reduce down as much as is traditional. This is up to you.
I used the 2 cups left over curry sauce by putting it in freezer to use with another dish.
I pan fried my chuck steak in the frypan, while I did other stuff in the instant pot. But I did deglaze the frypan and put that back in the instant pot.
Served with Rice and Naan Bread.
