Asian Recipes
It starts with a spice paste–whizzed up in a food processor or blender. Then the beef is added to the pot, along with the coconut milk and a few other ingredients. Then you just simmer the heck out of it, and it’s done! SO good. Saucy perfection on a plate. A welcome change from your usual weeknight fare.
The best part is, this dish can be made in advance, as the flavors only get better if you allow it to sit in the fridge for a couple days. That’s why this recipe is for a pretty big batch–enough for 8 people or so. You’ll want leftovers, trust me. Serve your beef rendang with white rice and/or roti, and you’re set!
Here’s what you’ll need:
8 whole cloves, smashed into a powder
1 teaspoon nutmeg
2 teaspoons turmeric
12 shallots or 1 large onion
6 cloves garlic, peeled
a 3″ piece of ginger, peeled and roughly chopped
a 3″ piece of galangal, peeled and roughly chopped
6 red chilies, stemmed
2 tablespoons oil
4 lb. boneless beef chuck or brisket, cut into 2″ pieces
1 stalk lemongrass, trimmed and crushed with the back of your knife
2 cinnamon sticks
1 star anise
2 cans unsweetened coconut milk
1 cup beef broth
salt, to taste
8 Kaffir lime leaves
1 tablespoon lime juice
1 tablespoon brown sugar
1/2 cup toasted unsweetened coconut flakes (optional)
In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant.
Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer for 90 minutes, stirring frequently to prevent burning.
Add the lime leaves, lime juice, brown sugar, and coconut flakes (if using) and stir. Simmer for another 2 hours, until the sauce is thick and dark, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve!
Beef Rendang
Ingredients
8 whole cloves, smashed into a powder
1 teaspoon nutmeg
2 teaspoons turmeric
12 shallots or 1 large onion
6 cloves garlic, peeled
a 3" piece of ginger, peeled and roughly chopped
a 3" piece of galangal, peeled and roughly chopped
6 red chilies, stemmed
2 tablespoons oil
4 lb. boneless beef chuck or brisket, cut into 2" pieces
1 stalk lemongrass, trimmed and crushed with the back of your knife
2 cinnamon sticks
1 star anise
2 cans unsweetened coconut milk
1 cup beef broth
salt, to taste
8 Kaffir lime leaves
1 tablespoon lime juice
1 tablespoon brown sugar
1/2 cup toasted unsweetened coconut flakes (optional)
Instruction:
In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant.
Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer for 90 minutes, stirring frequently to prevent burning.
Add the lime leaves, lime juice, brown sugar, and coconut flakes (if using) and stir. Simmer for another 2 hours, until the sauce is thick and dark, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve!
This recipe and image sources are referred in website: Thewoksoflife.com. Thanks so much!
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