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Don’t think of this amazing \"dry” curry beef as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Visit https://foodwishes.blogspot.com/2019/01/beef-rendang-and-case-of-invisible-sauce.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this spicy and delicious Beef Rendang!\n\nYou can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”", "WEBVTT\nKind: captions\nLanguage: en\n\n00:00:00.290 --> 00:00:08.670\nhello this is chef john from food wishes\ncomm with beef rendang that's right if\n\n00:00:08.670 --> 00:00:11.969\nyou had all the most knowledgeable most\nwell-traveled food writers in the world\n\n00:00:11.969 --> 00:00:16.710\ncompiled a list of the all-time most\ndelicious foods there are only a handful\n\n00:00:16.710 --> 00:00:20.039\nrecipes that would make almost all of\nthem and this incredibly delicious\n\n00:00:20.039 --> 00:00:23.730\nindonesian curry would be one of them\nand if you've had this before you know\n\n00:00:23.730 --> 00:00:27.570\nexactly why and if you haven't you\nseriously need to watch the rest of this\n\n00:00:27.570 --> 00:00:31.439\nvideo so you can make some so with that\nlet's go ahead and get started by\n\n00:00:31.439 --> 00:00:35.640\ncutting up our beef and what i have here\nis a nice big hunk of beef shoulder or\n\n00:00:35.640 --> 00:00:39.570\nis it's more commonly referred to beef\nchuck and what we want to do is cut this\n\n00:00:39.570 --> 00:00:44.670\ninto about two inch pieces and as usual\nthe exact size is not as important as\n\n00:00:44.670 --> 00:00:47.969\ngetting them nice and uniform because if\nyou do it means they're all gonna cook\n\n00:00:47.969 --> 00:00:51.870\nit roughly the same rate so as we like\nto say around here pick a size and stick\n\n00:00:51.870 --> 00:00:56.039\nwith it and by the way while beef chuck\nis a fine choice something even fatty\n\n00:00:56.039 --> 00:01:00.120\nerr with more connective tissue like a\nbeef short rib or beef shank would also\n\n00:01:00.120 --> 00:01:04.260\nwork beautifully but anyway regardless\nof what we use we'll go ahead and cut\n\n00:01:04.260 --> 00:01:08.729\nthat up and set it aside while we move\non to what I call the power puree or as\n\n00:01:08.729 --> 00:01:12.869\nMichelle refers to it the dry curry\nslurry and what that's going to include\n\n00:01:12.869 --> 00:01:17.340\nis some sliced shallots or I guess some\nred onion if you can't find those we'll\n\n00:01:17.340 --> 00:01:21.900\nalso toss in some peeled garlic cloves\nas well as not one but two kinds of\n\n00:01:21.900 --> 00:01:25.290\nginger all right we're gonna do some\npeeled and sliced regular ginger root\n\n00:01:25.290 --> 00:01:30.630\nplus some of this which is galanga root\nwhich has a thinner skin and lighter\n\n00:01:30.630 --> 00:01:34.979\ncolor and a similar flavor to regular\nginger although it's a lot more fragrant\n\n00:01:34.979 --> 00:01:38.549\nand a little more citrusy and if you\ncan't get that just the regular ginger\n\n00:01:38.549 --> 00:01:43.049\nwill do and then we're also going to\ntoss in some hot chilies I'm using some\n\n00:01:43.049 --> 00:01:46.740\nSerrano and a red Fresno and then we'll\ngo ahead and season this up with some\n\n00:01:46.740 --> 00:01:51.479\nkosher solids as well as a whole bunch\nof dried hot chili flakes and I'm using\n\n00:01:51.479 --> 00:01:55.439\nKorean because I was out of Indonesian\nand then we'll go ahead and finish up\n\n00:01:55.439 --> 00:02:01.409\nwith some ground coriander some tumeric\nsome cardamom which not to brag but I\n\n00:02:01.409 --> 00:02:05.750\nground myself and then last but not\nleast some freshly grated nutmeg and\n\n00:02:05.750 --> 00:02:09.959\nthat's it once we have all that in the\nbowl of our food processor we'll go\n\n00:02:09.959 --> 00:02:13.800\nahead and blitz this until it's very\nfinely ground and I'm not going to\n\n00:02:13.800 --> 00:02:16.710\nit's a good idea if you stop a couple\ntimes and scrape the sides down with a\n\n00:02:16.710 --> 00:02:19.800\nspatula\nbut anyway we will blitz that on and off\n\n00:02:19.800 --> 00:02:23.310\nuntil we have a relatively finely ground\nmixture looks a little something like\n\n00:02:23.310 --> 00:02:25.800\nthis\nand then once that's been accomplished\n\n00:02:25.800 --> 00:02:29.850\nwe will transfer that into a large saute\npan which contains a couple tablespoons\n\n00:02:29.850 --> 00:02:34.020\nof oil and what we'll do is cook this\nstirring over medium heat for about\n\n00:02:34.020 --> 00:02:38.280\nseven or eight minutes or until most of\nthe moisture has evaporated and what\n\n00:02:38.280 --> 00:02:41.910\nwe're doing here besides taking the raw\nedge off the garlic and shallots is also\n\n00:02:41.910 --> 00:02:46.290\nsort of waking up those spices and\nactivating our ginger not to mention\n\n00:02:46.290 --> 00:02:50.940\ngalanga which is almost as much fun to\nsay Zeit select I said we'll go ahead\n\n00:02:50.940 --> 00:02:55.380\nand cook that over medium until that\nmixture dries out and it's actually okay\n\n00:02:55.380 --> 00:02:59.130\nif it starts to brown a little bit and\nwhat we'll do once that steps been\n\n00:02:59.130 --> 00:03:03.510\ncompleted is go ahead and add our beef\nto the pan and yes in case you're\n\n00:03:03.510 --> 00:03:07.170\nwondering it is unusual we didn't brown\nthe beef first but according to my\n\n00:03:07.170 --> 00:03:11.700\nsources not browning the beef is the\nmost authentic way to do it plus as\n\n00:03:11.700 --> 00:03:15.510\nyou'll see this kind of Browns at the\nend of the process so we'll go ahead and\n\n00:03:15.510 --> 00:03:20.190\nadd our beef Unbound at which point we\nwill add one can of full fat coconut\n\n00:03:20.190 --> 00:03:25.650\nmilk which is why it looks all separated\nokay please under no circumstances\n\n00:03:25.650 --> 00:03:29.880\nshould you use a low-fat coconut milk\nfor this right this is called beef\n\n00:03:29.880 --> 00:03:36.090\nrendang not befriend diet so we want\nthat fat and we need that fat and then\n\n00:03:36.090 --> 00:03:40.260\nif you can find it we also want to add a\nlittle touch of tamarind paste which is\n\n00:03:40.260 --> 00:03:44.760\nkind of sweet and very sour and very\ncitrusy and then to help balance things\n\n00:03:44.760 --> 00:03:48.120\nwe'll also add a little bit of brown\nsugar which should probably be palm\n\n00:03:48.120 --> 00:03:51.870\nsugar but we don't have that which\nreminds me I'm gonna give you a few tips\n\n00:03:51.870 --> 00:03:55.140\nin the blog post on what to use if you\ncan't find some of these more exotic\n\n00:03:55.140 --> 00:04:00.420\ningredients but anyway we'll go ahead\nand stir that together and then because\n\n00:04:00.420 --> 00:04:04.590\nthis is gonna cook for so long we'll\nalso want to add some water which we\n\n00:04:04.590 --> 00:04:08.489\nwill do by filling up and rinsing out\nour can of coconut milk and we'll go\n\n00:04:08.489 --> 00:04:12.120\nahead and stir that in as well and then\nwhat we can do at this point is crank\n\n00:04:12.120 --> 00:04:15.959\nour heat up to medium-high because we\nwant to bring this up to a simmer and\n\n00:04:15.959 --> 00:04:18.750\nwhile we're waiting for that to happen\nwe can go ahead and prep the last\n\n00:04:18.750 --> 00:04:23.039\ningredients which would be our\nlemongrass and if you can find it it\n\n00:04:23.039 --> 00:04:26.669\nwill look like this and what we'll do is\nuse about six or seven inches off the\n\n00:04:26.669 --> 00:04:29.250\nbottom end\nalso known as the bigger slightly\n\n00:04:29.250 --> 00:04:33.720\nlighter end and before we had lemongrass\nto anything we always want to pound it\n\n00:04:33.720 --> 00:04:37.290\nwith the back of a knife to bring out\nthe flavor okay just think of the\n\n00:04:37.290 --> 00:04:40.740\ndifference between the flavor of a\nsliced garlic clove and a crushed garlic\n\n00:04:40.740 --> 00:04:43.200\nclove\nokay the latter is always going to be\n\n00:04:43.200 --> 00:04:46.980\nway more intensely flavored than the\nformer and the same thing is in effect\n\n00:04:46.980 --> 00:04:50.910\nhere so we'll go ahead and bruise that\nwith the back of our knife and then\n\n00:04:50.910 --> 00:04:54.450\nwe'll cut that up into a few smaller\npieces and we'll add that to our mixture\n\n00:04:54.450 --> 00:04:58.920\nand by doing big pieces like this we'll\nbe able to pull those out later or at\n\n00:04:58.920 --> 00:05:02.970\nthe very least avoid eating them since\nlemongrass is extremely tough and\n\n00:05:02.970 --> 00:05:07.020\nfibrous and pretty much inedible but\nanyway we'll go ahead and add our\n\n00:05:07.020 --> 00:05:11.310\nlemongrass and wait for this mixture to\nstart simmering and then here's the game\n\n00:05:11.310 --> 00:05:13.590\nplan\nwe're gonna cook this on about medium\n\n00:05:13.590 --> 00:05:19.350\nheat uncovered for approximately four\nhours or until two things happen all the\n\n00:05:19.350 --> 00:05:23.310\nliquids in the pan reduced completely\nencode our beef as well as our meat gets\n\n00:05:23.310 --> 00:05:27.330\nperfectly fork tender and once in a\nwhile you'll win the rendang lottery and\n\n00:05:27.330 --> 00:05:31.230\nboth those things will happen at the\nexact same time but that is extremely\n\n00:05:31.230 --> 00:05:35.220\nrare so you're gonna have to be prepared\nto adjust near the end of the cooking\n\n00:05:35.220 --> 00:05:39.690\ntime depending on which of those two\nthings happens first and if our sauce\n\n00:05:39.690 --> 00:05:43.230\nhappens to reduce all the way before our\nbeefs tender we will simply add some\n\n00:05:43.230 --> 00:05:47.940\nmore water and continue cooking or on\nthe other hand if our beef is tender and\n\n00:05:47.940 --> 00:05:50.970\nwe still have too much liquid we can\njust crank our heat up to high and\n\n00:05:50.970 --> 00:05:55.290\nreduce it down and by the way how often\nyou have to stir this is inversely\n\n00:05:55.290 --> 00:05:57.900\nproportional to how much liquid is in\nthe pan\n\n00:05:57.900 --> 00:06:02.970\nmeaning the less liquid you have in the\npan the more you have to stir okay so\n\n00:06:02.970 --> 00:06:06.990\nfor the first hour or two you might only\nhave to stir every 15 or 20 minutes\n\n00:06:06.990 --> 00:06:11.130\nbut as our curry sauce reduces and gets\nthicker we're gonna want to stir and\n\n00:06:11.130 --> 00:06:16.590\ntoss that beef a lot more often and yes\nthis is what they call a dry curry so\n\n00:06:16.590 --> 00:06:20.070\nfor it to be considered authentic\nquote-unquote you're not supposed to see\n\n00:06:20.070 --> 00:06:23.700\nany sauce in the pan but of course have\nyou said that if you want sauce have\n\n00:06:23.700 --> 00:06:28.890\nsauce I mean you are after all the Vera\nWang of your beef rendang so you are\n\n00:06:28.890 --> 00:06:33.330\ndesigning this dish but originally this\nwas a way to preserve meat which is why\n\n00:06:33.330 --> 00:06:37.680\nit was cooked all the way until the beef\nwas dry but anyway to summarize I cooked\n\n00:06:37.680 --> 00:06:41.550\nmine stirring for approximately four\nhours until all my sauce had reduced in\n\n00:06:41.550 --> 00:06:45.750\nduck to the meats and the beef was work\ntender and I went ahead and pulled that\n\n00:06:45.750 --> 00:06:50.220\noff the heat and transferred it into\nthis dish so I could show you exactly\n\n00:06:50.220 --> 00:06:54.840\nhow gorgeous it looks but also so I\ncould mention for best results we should\n\n00:06:54.840 --> 00:06:58.860\nprobably let this cool and then wrap it\nup and refrigerate it overnight and eat\n\n00:06:58.860 --> 00:07:03.330\nit the next day and supposedly all the\nflavors will continue to develop and be\n\n00:07:03.330 --> 00:07:07.950\neven more delicious but having said that\nI was starving so I went ahead and serve\n\n00:07:07.950 --> 00:07:12.750\nsome up and I topped that with a little\nbit of freshly chopped cilantro and\n\n00:07:12.750 --> 00:07:16.050\nbecause this beef is so rich I do like\nto serve it with a little bit of fresh\n\n00:07:16.050 --> 00:07:18.570\nlime as well\nall right classically this is served\n\n00:07:18.570 --> 00:07:22.590\nwith a garnish of thinly sliced lime\nleaves which I also do not have and\n\n00:07:22.590 --> 00:07:28.230\nthat's it our beef rendang is befriend\ndone and I will admit visually this does\n\n00:07:28.230 --> 00:07:31.440\nnot look that impressive I mean it looks\nkind of dry and boring and you're\n\n00:07:31.440 --> 00:07:35.280\nthinking hey I need some sauce for this\nbut a couple bites in and it will all\n\n00:07:35.280 --> 00:07:39.660\nmake sense because all that sauce didn't\ngo anywhere okay the only thing that\n\n00:07:39.660 --> 00:07:43.950\nevaporated was water vapor all that\ngoodness is now stuck to the meat which\n\n00:07:43.950 --> 00:07:47.700\nis just so incredibly and intensely\nflavored you really don't want her Nita\n\n00:07:47.700 --> 00:07:52.320\nsauce and while like I say things might\nlook a little bit dry your watery mouth\n\n00:07:52.320 --> 00:07:55.980\nwill more than make up for that and\nabove and beyond the shockingly intense\n\n00:07:55.980 --> 00:08:00.180\nflavors the only thing that can go wrong\ntexturally is if you don't cook the beef\n\n00:08:00.180 --> 00:08:04.290\nlong enough so please take your time I\nmean if you're gonna spend four hours\n\n00:08:04.290 --> 00:08:08.190\ncooking something\ndon't stop 15 minutes too early but\n\n00:08:08.190 --> 00:08:14.130\nanyway that's it my take on beef rendang\nas the old joke goes sure there's a lot\n\n00:08:14.130 --> 00:08:18.390\nof ingredients but at least it takes a\nlong time but the recipe is actually\n\n00:08:18.390 --> 00:08:21.840\nquite simple and I have a feeling if one\nday you make a list of the most\n\n00:08:21.840 --> 00:08:25.890\ndelicious things you've ever had I\nreally believe this will be on it which\n\n00:08:25.890 --> 00:08:29.940\nis why I really do hope you give this a\ntry soon so head over to food whooshes\n\n00:08:29.940 --> 00:08:37.640\ncalm for all the ingredient amounts of\nmore info as usual and as always enjoy\n\n00:08:38.350 --> 00:08:40.410\nyou\n\n00:08:53.520 --> 00:08:55.580\nyou" ], "output": "media/", "pwd": "/data/archive/1728416227.679848", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:33:58.592737+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/postlight-parser", "https://m.youtube.com/watch?v=Ot-dmfBaZrA" ], "cmd_version": "2.2.3", "end_ts": "2024-10-08T23:33:57.801444+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.679848", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:33:55.755896+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/readability-extractor", "./{dom,singlefile}.html" ], "cmd_version": "0.0.11", "end_ts": "2024-10-08T23:33:55.719959+00:00", "index_texts": [], "output": "ArchiveError: Readability was not able to archive the page (invalid JSON)", "pwd": 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