Beef Rendang
Directions
- 1Cut the beef into 2 inch pieces.
- 2In the food processor mix shallots, garlic, ginger root, galangal root, serrano and red Fresno chili, kosher salt, dried hot chili flakes, ground coriander, turmeric, cardamom and freshly grated nutmeg.
- 3Mix everything in the bowl of a food processor until it is very finely grounded.
- 4In a large saute pan with 2 tbsp of oil, cook the mix from the food processor over medium heat for 7 or 8 minutes, or until most of the moisture has evaporated.
- 5Add the unbrowned beef to the pan.
- 6Add one can of full fat coconut milk.
- 7Add tamarind paste and brown sugar.
- 8Add water by filling and rinsing the can of coconut milk.
- 9Stir and bring to a simmer.
- 10Pound the lemongrass with the back of a knife to bring out the flavor.
- 11Cut the lemongrass into smaller pieces and add to the mixture.
- 12Cook uncovered on medium heat for approximately 4 hours, or until all the liquids in the pan have reduced completely and coat the beef and the meat is fork tender.
- 13If the sauce reduces all the way before the beef is tender, add more water and continue cooking. If the beef is tender but there is too much liquid, crank the heat up to high and reduce it down.
- 14For best results, let it cool down, wrap it up, refrigerate overnight and eat it the next day.
- 15Serve with freshly chopped cilantro and a lime wedge.
Ingredients
- 1 big hunk beef chuck
- 6 Shallots
- 6 garlic cloves
- 1 ginger root
- 1 Galangal root
- 2 serrano chili
- 1 red Fresno chili
- 1 heaping tsp kosher salt
- 1 heaping tbsp dried hot chili flakes
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp cardamom
- 1 tbsp nutmeg
- 2 tbsp oil
- 1 can full fat coconut milk
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 can water
- 6 inches lemongrass
- 1 handful cilantro
- 1 lime
Equipment
knifefood processorsaute pan
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