There’s article abnormally abating about ragù over pasta. Whether it’s a Neapolitan ragù with able-bodied hunks of meat adapted continued and apathetic till spoon-tender, or a archetypal bolognese with strands of spaghetti pond through a able-bodied red sauce, a ragù consistently provides an affluence of warmth, contentment, and if you’re not careful, a brace of arch flecks on your white T-shirt too.
But you don’t accept to attending alone to Imola—the birthplace of the aboriginal accurate ragù—or alike Italy, for a heart-enveloping booze to go with your pasta. In Southeast Asia, there is a bowl that is a ragù in every faculty but the name. I’m talking about rendang.
Rendang is an Indonesian bowl of broiled meat buttressed by garlic, shallots, and chilies, with top addendum of blooming lemongrass, galangal, and turmeric leaf. But what defines a rendang is absolutely the attic milk that the meat is braised in. Attic milk (called santan in Malay) lends a jammy blanket to the meat, and thick, caramel affluence to the booze as a whole.
As for the protein, best rendangs alarm for slow-cooking cuts of beef like abandon and oxtail. Though uncommon, I’ve begin that arena beef works aloof as well—and in bisected the time.
Ground beef is alike with ragù, and in particular, Bolognese. Like a Bolognese, this adaptation actuality starts with a boutonniere of sweated aromatics. Then, the minced meat, aided by a few befuddled accompaniments—commonly pancetta and bay leaves for Bolognese, cumin and coriander crumb for rendang—join the party. A abundant cascade of attic milk brings anybody together.
And, aloof like a Bolognese, back affiliated with pasta, rendang delivers the aforementioned filling, lip-smacking satisfaction. My bent is to go with a heftier pasta like rigatoni, but if all you accept admiring in your abdomen is spaghetti, don’t fret. While some anticipate spaghetti noodles are too attenuate and bulky for a ragù, I’d say that isn’t necessarily a bad thing, as you’ll accept a basin of rendang to lap up column spaghetti-slurping.
And the best thing? Rendangs accumulate well. Absolutely well. My mom is a allegiant accepter in a day-two rendang. According to her—and abounding Malaysian home cooks for that matter—rendangs generally aftertaste bigger afterwards a night or two in the fridge, afterwards the meat and spices and booze accept had time to absolutely meld. —Yi Jun Loh
Recipes Beef Rendang – Recipes Beef Rendang
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