Indonesian Beef Rendang

Name: Indonesian Beef Rendang
Cook time: P4H
Total time: P4H
Yield: 6
Cuisine: Fusion
Ingredients: canola oil; garlic; shallots; hot red chiles; galangal root; turmeric; coriander root; black pepper; ginger root; lemongrass; bay leaves; kaffir lime leaves; sea salt; coconut milk; tamarind; beef chuck roast; cilantro

Submitted by thenibble

Serve with steamed rice and pair with spiced ale or imperial brown ale.

YIELD

6 servings

PREP

15 min

COOK

4 hrs

READY

Ingredients

TABLESPOONS CANOLA OIL

CLOVES GARLIC
minced, about 1/4 cup

EACH SHALLOTS
large ones, chopped, about 1 cup *

OUNCES HOT RED CHILES
seeded and finely chopped *

TABLESPOONS GALANGAL ROOT
freshly grated (or substitute 2 tablespoons freshly grated ginger root) *

TABLESPOON TURMERIC
or 2 tablespoons freshly grated turmeric root

TABLESPOON CORIANDER ROOT
freshly grated (or substitute 1 teaspoon powdered coriander) *

TEASPOON BLACK PEPPER
freshly ground

TEASPOON GINGER ROOT
fresh, grated

STALKS LEMONGRASS
bruised and chopped *

EACH BAY LEAVES *

EACH KAFFIR LIME LEAVES *

TABLESPOON SEA SALT

CUPS COCONUT MILK

OUNCES TAMARIND *

2.5

POUNDS BEEF CHUCK ROAST
well trimmed and cut into 1-inch cubes

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.