Indonesian Beef Rendang
606
Serve with steamed rice and pair with spiced ale or imperial brown ale.
Ingredients
| 2 | tablespoons |
canola oil
|
|
| 6 | cloves |
garlic
minced, about 1/4 cup |
|
| 6 | each |
shallots
large ones, chopped, about 1 cup |
* |
| 3 | ounces |
hot red chiles
seeded and finely chopped |
* |
| 3 | tablespoons |
galangal root
freshly grated (or substitute 2 tablespoons freshly grated ginger root) |
* |
| 1 | tablespoon |
turmeric
or 2 tablespoons freshly grated turmeric root |
|
| 1 | tablespoon |
coriander root
freshly grated (or substitute 1 teaspoon powdered coriander) |
* |
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
ginger root
fresh, grated |
* |
| 2 | stalks |
lemongrass
bruised and chopped |
* |
| 2 | each |
bay leaves
|
* |
| 5 | each |
kaffir lime leaves
|
* |
| 1 | tablespoon |
sea salt
|
|
| 4 | cups |
coconut milk
|
|
| 4 | ounces |
tamarind
|
* |
| 2.5 | pounds |
beef chuck roast
well trimmed and cut into 1-inch cubes |
|
| 1 | x |
cilantro
fresh minced |
* |
Directions
- In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.
- Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.
- Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro leaves.
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Nutrition Facts
Serving Size 358g (12.6 oz)Amount per Serving
Calories 93071% of calories from fat
% Daily Value *
Total Fat 73g
112%
Saturated Fat 43g
217%
Trans Fat
0g
Cholesterol 149mg
50%
Sodium 1280mg
53%
Total Carbohydrate
3g
3%
Dietary Fiber 0g
2%
Sugars g
Protein
122g
Vitamin A 2%
•
Vitamin C 9%
Calcium 8%
•
Iron 59%
* based on a 2,000 calorie diet
How is this calculated?
