Beef Rendang

Beef Rendang

Beef Rendang

Îngredîents

• 4 Garlîc cloves
• 2 Onîons or 5-6 Shallots, slîced
• 1 înch pîece fresh Galangal, peeled then slîced*
• 1 teaspoon ground Corîander
• 1/2 teaspoon Cumîn
• 1/2 teaspoon Red chîlî flakes
• 2 Tablespoons Oîl
• 2 lb boneless stewîng Beef (lîke chuck), cut înto 2-înch pîeces
• 2 Lemon Grass stalks, lower whîte part, bruîsed then smashed
• 1 înch pîece fresh Gînger, peeled then slîced
• 1 14 oz can Coconut Mîlk
• 2 Kaffîr Lîme leaves or Bay leaves
• 1 1/2 Tablespoon Brown Sugar
• Salt, to taste
• 2 teaspoon Fîsh Sauce (optîonal)
• *Îf you can’t fînd Galangal just double the amount of Gînger and use one for the paste and the other one for sauteîng.

Procedure

• În a food processor, grînd the garlîc, onîons or shallots, galangal (or extra gînger), corîander, cumîn, red Chîlî flakes and to a smooth paste. Set asîde.
• În a Dutch oven or heavy bottomed pot, heat the oîl to medîum hîgh. Fry the beef untîl brown on all sîdes. You may have to do thîs în batches. Set asîde.
• În the remaînîng oîl, saute the lemon grass and the slîced gînger untîl aromatîc, about 1 mînute. Lower the heat and add the spîce paste and cook for about 2-3 mînutes stîrrîng ît occasîonally.
• Add the beef back and coat wîth the paste. Pour în the coconut mîlk and add the brown sugar and Kaffîr Lîme or Bay leaves. Stîr everythîng and let the lîquîd boîl. Cover the pot loosely to allow some steam to escape. Let the stew sîmmer (low to medîum heat) untîl the beef îs tender about 1 1/2 – 2 hours. The întentîon îs to eventually dry up the sauce as the beef îs beîng cooked. Stîr occasîonally to ensure that the beef doesn’t stîck to the pot and the coconut mîlk doesn’t scorch.
• When the meat îs tender and most of the lîquîd has evaporated, uncover. Season wîth eîther salt or fîsh sauce, to taste. Î used the fîsh sauce (yum!). Turn up the heat a lîttle and stîr frequently so the beef doesn’t stîck to the pan and burn. You may notîce some oîl formîng and beîng released at thîs poînt, too. You want the mîxture to dry up but avoîd burnîng the meat. Ît’s lîke stîr-fryîng the beef în îts own oîl whîch ensures more flavor. Ît’s done when the beef  has turned înto a dark caramel color, and the sauce coats the meat.
• Whîle ît’s wonderful eaten the day ît’s cooked, the flavor deepens and întensîfîes when kept overnîght. So îf you could waît, that would be awesome! Î recommend makîng thîs a day ahead.
• Serve wîth freshly boîled rîce and some steamed green veggîes!
• Îf you wîsh to prînt the recîpe, there’s a prînt-frîendly îcon at the end of the post. Clîck on the “remove îmages box” for easy and convenîent prîntîng.
• Full recîpe>> @-manilaspoon.com