Rendang of Veal Cheek
> 3 hours
6 persons
Medium
BBQ
A delicious main course featuring veal. This recipe is crafted by a professional chef and is brought to you by BEEF&STEAK. If desired, you can easily order the products through the links / overview provided below.
Ingredients
- 1 kg veal cheek
- 2 onions
- 1 dried red chili pepper
- 1 star anise
- 1 cinnamon stick
- 2 lemongrass stalks
- 1 piece of fresh ginger
- 1 piece of Galangal
- 1 lime
- 100 grams Rendang paste
- 1 liter coconut milk
Preparation
Here's how to prepare this recipe!
- 1. Remove the membrane from the veal cheeks and brown them on all sides in a mixture of oil and butter in a large skillet on the barbecue.
- 2. Meanwhile, thinly slice the onions into half rings and sauté them along with the cheeks. Soak the dried red chili pepper for 10 minutes, cut it in half, remove the seeds, and sauté it. Add the star anise and cinnamon.
- 3. Crush the lemongrass, cut the ginger and galangal in half, and sauté them. Cut the lime into quarters and sauté it.
- 4. Add the Rendang paste and let it cook along.
- 5. Deglaze with the coconut milk and bring to a boil. Cover the pan with aluminum foil and a lid. Let it cook gently on the barbecue at a temperature of 120 degrees Celsius (approximately 250 degrees Fahrenheit) for 2 to 3 hours.
- 6. Remove the veal cheeks from the cooking liquid and let them cool.
- 7. Meanwhile, remove the dried red chili pepper, star anise, cinnamon, lemongrass, ginger, galangal, and lime from the cooking liquid and reduce the sauce.
- 8. Cut the veal cheeks into small pieces, approximately 1 x 1 cm, and add them back to the sauce. Season with a little salt and keep warm.