Hello, I was going to try this Beef Rendang recipe, and was trying to decide which beef option to use of these two which are available to me.
https://www.seriouseats.com/beef-rendang-recipe-8731804
One is American Wagyu chuck from Weee! and the other are these chuck options from Whole Foods. The Wagyu option has some good reviews, but I was worried a wagyu product may break down too much with a braised dish, or maybe it will improve it, I'm not really sure.
Really appreciate any advice or input. Thanks in advance for any help.
Pics ans links below
https://www.sayweee.com/en/product/weee/107310?referral_id=12860488&lang=en&utm_source=copyLink
by -SpaghettiCat-
4 Comments
I would go with the American wagyu. It will probably cook slightly faster, so keep an eye on it, scoop it out if it does and reduce the rendang sauce separately if it’s not thick enough.
The wagyu will render a lot more fat, so you’ll be paying for a lower yield and will have to spend more time skimming. On the flip side, maybe it’d be good enough to be worth that. Report back if you use it!
I would go with a regular beef chuck with some decent marbling over wagyu. I’ve cooked roasts with similar marbling to that, and they are delicious, but they get really soft. I think its important for Rendang to not be dry, but still have some good chew to it.
I’ve lived in SEA and had my fair share of rendang. Use the chuck. You don’t need premium meat for it, and in fact, may detract from it. The beef there is leaner, the point is the long cook in the sauce to tenderise until the meat can easily “shred” but still retain chew. High marbling in wagyu will likely produce different texture