Kumar's Rendang
Tender beef short ribs acquire a rich, spicy flavor from Kumar's Rendang Sauce. Thanks to the sous-vide preparation, the meat remains perfectly juicy and the sauce full of aroma. A quick, consistent way to serve a Rendang dish.
Preparation
Cut the short ribs into 2 to 3 centimeter cubes and mix the onions through them.
Mix the Binding DS pure and the Sous vide mix brown vero finely and season the short ribs with this.
Next, mix in Kumar's ready-to-serve Rendang sauce.
Unfold the vacuum cooking bag, fill with the Rendang, and vacuum seal.
Cook the Rendang at 85 degrees Celsius for 3.5-4 hours.
Ingredients
- 1 kg Runderriblappen
- 300 g uienringen
- 20 g Binding DS pure
- 10 g Sous vide mix bruin vero fijn
- 1 kg Kumar’s ready to serve Rendang sauce
