Saturday, January 9, 2016

Beef Rendang


Until I made this dish, I've never had any exposure to Indonesian food. I was challenged to make to make this particular dish and the recipe did not disappoint. Apparently beef rending is one of the most well know dishes in Indonesian cuisine. It gets better as it ages (it was originally a method of preserving food), it's easy and it's super delicious. I mean, you're essentially making beef confit using the fat from coconut milk. What's not to love about it?

This is a weekend food since it does take about 4 hours to make. I recommend making it on a weeknight while making other dinner. Since it is better the next day, you can very easily make this on a Wednesday and box it up for Thursday night.

I used this wonderful recipe from "No Recipes" which is an ironic name because that website has a ton of wonderful recipes. I'm not complaining, I'm just enjoying it.

Ingredients
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 2 inches ginger, sliced into circles
  • 6 cloves garlic
  • 4 large shallots, roughly chopped
  • 2 stalks lemongrass, roughly smashed
  • 3 tbsp. red chili flakes
  • 2 lbs fatty beef chuck or short rib, cut into large pieces
  • 1 can coconut milk
  • oil
  • 1Tbsp brown sugar
  • fresh lime, zested
Directions
  1. Add salt, coriander, turmeric, chili flakes, garlic, shallot and half the ginger in a food processor until it forms a smooth paste
  2. Season the meat with a little extra salt and pepper. Brown meat in oil in a heavy pan and remove
  3. Add lime zest, lemongrass and the rest of the ginger to the oil. Fry until fragrant and remove
  4. Fry chili paste in oil until most of the moisture has evaporated. Fry on low to prevent burning.
  5. Add meat, coconut milk, ginger/lemongrass back to the pot and stir to coat. Cover loosly and simmer on low for 4 hours until meat is tender (stirring occasionally).
  6. Remove lid and fry meat in residual oil in the pan until most of the liquid has evaporated.

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