Despite of extra care and attention for this super successful dish, the main challenge of cooking this relatively new ingredient in North America is laid on the cooking technique–slow braising–to maintain the integrity of both oily and dry components in the meat texture…it requires master skill! If you want to live on this unique epicurean experience, this dish is designed for your palate!
This classic dish is a highlight on a century year old recipe…the original Peking style beef (NO deep fried please)…a slow-cooked beef in superior old age vinegar and molasses. It is an old fashion style to tenderize meat without any hi-tech equipment or chemical. If you want enjoy something from the past, it will fit your bill.
PS the dish is proudly prepared with Spring Creek Ranch all natural beef
It’s a medium spicy meat dish native to Indonesia. It has a deep nutty flavour with earthly turmeric aromatic component. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods (Readers’ Pick)’ list. Not bad at all, indeed.