Chef Ray’s Recipe of the Month: Beef Rendang

ChefRay

In honor of this month’s wine dinner “Food of South East Asia” our recipe for this month is Beef Rendang. It will be the main entree of  tonight’s dinner. Beef Rendang is a spicy beef dry curry with coconut. For those of you who are unable to attend the wine dinner, this recipe is a way for you to bring a little bit of Southeast Asia home with you. Enjoy!

Review this Recipe on BnBFinder.com!

Beef Rendang

Ingredients:

1 and 1/2 pounds of boneless beef short ribs (cut into cubes)

5 Tablespoons of Cooking Oil

1 Cinnamon Stick (about 2 inches long)

3 Cloves

3 Star Anise

3 Cardamom Pods

1 Lemongrass (Cut to 4 inches in length and pounded)

1 Cup Thick Coconut Milk

1 Cup Water

2 Teaspoons Tamarind pulp (soaked in warm water for the juice and discard the seeds)

6 Kaffir Lime Leaves (very finely sliced)

6 Tablespoons Kerisik (toasted coconut)

6 Tablespoons sugar/palm sugar (or to taste)

Salt (to taste)

Spice Paste:

5 Shallots

1 inch galangal

3 Lemongrass (white part only)

5 Cloves Garlic

1 inch Ginger

10-12 Dried Chilies (soaked in warm water and seeded)

*Most of these ingredients can be found at a grocery store like Cub Foods, however you will have to go to a specialty store to find some of them. Kaffir lime leaves, palm sugar and tamarind pulp can all be found at an Asian or Thai grocery store. You may also find variations of the tamarind pulp in the Asian or Mexican aisles at Cub Foods.

Directions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

3. Add the beef  and the pounded lemongrass and stir for 1 minute.

4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

5. Add the kaffir leaves, kerisk (toasted coconut), sugar, stirring to blend well with the meat.

6. Lower the heat to low, cover with lid, and simmer 1 to 1 and 1/2 hours or until meat is really tender and the gravy has dried up.

7. Add salt to taste. If not sweet enough, add more sugar to taste.

8. Serve immediately with steamed rice and save some for overnight!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s