Indonesian Beef Rendang
Serve with steamed rice and pair with spiced ale or imperial brown ale.
Yield
6 servingsPrep
15 minCook
4 hrsReady
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
|
|
| 6 | cloves |
garlic
minced, about 1/4 cup |
|
| 6 | each |
shallots
large ones, chopped, about 1 cup |
*
|
| 86.7 | ml/g |
hot red chiles
seeded and finely chopped |
* |
| 45 | ml |
galangal root
freshly grated (or substitute 2 tablespoons freshly grated ginger root) |
*
|
| 15 | ml |
turmeric
or 2 tablespoons freshly grated turmeric root |
|
| 15 | ml |
coriander root
freshly grated (or substitute 1 teaspoon powdered coriander) |
*
|
| 5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
ginger root
fresh, grated |
|
| 2 | stalks |
lemongrass
bruised and chopped |
*
|
| 2 | each |
bay leaves
|
*
|
| 5 | each |
kaffir lime leaves
|
*
|
| 15 | ml |
sea salt
|
|
| 946 | ml |
coconut milk
|
|
| 115.6 | ml/g |
tamarind
|
*
|
| 1.1 | kg |
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.
