Beef Rendang, Padang

Ingredients

·         4 Gärlic cloves

·         2 Onions or 5-6 Shällots, sliced

·         1 inch piece fresh Gälängäl, peeled then sliced*

·         1 teäspoon ground Coriänder

·         1/2 teäspoon Cumin

·         1/2 teäspoon Red chili fläkes

·         2 Täblespoons Oil

·         2 lb boneless stewing Beef (like chuck), cut into 2-inch pieces

·         2 Lemon Gräss stälks, lower white pärt, bruised then smäshed

·         1 inch piece fresh Ginger, peeled then sliced

·         1 14 oz cän Coconut Milk

·         2 Käffir Lime leäves or Bäy leäves

·         1 1/2 Täblespoon Brown Sugär

·         Sält, to täste

·         2 teäspoon Fish Säuce (optionäl)

*If you cän’t find Gälängäl just double the ämount of Ginger änd use one for the päste änd the other one for säuteing.

Procedure

In ä food processor, grind the gärlic, onions or shällots, gälängäl (or exträ ginger), coriänder, cumin, red Chili fläkes änd to ä smooth päste. Set äside.

In ä Dutch oven or heävy bottomed pot, heät the oil to medium high. Fry the beef until brown on äll sides. You mäy häve to do this in bätches. Set äside.

In the remäining oil, säute the lemon gräss änd the sliced ginger until äromätic, äbout 1 minute. Lower the heät änd ädd the spice päste änd cook for äbout 2-3 minutes stirring it occäsionälly.

Ädd the beef bäck änd coät with the päste. Pour in the coconut milk änd ädd the brown sugär änd Käffir Lime or Bäy leäves. Stir everything änd let the liquid boil. Cover the pot loosely to ällow some steäm to escäpe. Let the stew simmer (low to medium heät) until the beef is tender äbout 1 1/2 – 2 hours. The intention is to eventuälly dry up the säuce äs the beef is being cooked. Stir occäsionälly to ensure thät the beef doesn’t stick to the pot änd the coconut milk doesn’t scorch.

When the meät is tender änd most of the liquid häs eväporäted, uncover. Seäson with either sält or fish säuce, to täste. I used the fish säuce (yum!). Turn up the heät ä little änd stir frequently so the beef doesn’t stick to the pän änd burn. You mäy notice some oil forming änd being releäsed ät this point, too. You wänt the mixture to dry up but ävoid burning the meät. It’s like stir-frying the beef in its own oil which ensures more flävor. It’s done when the beef  häs turned into ä därk cärämel color, änd the säuce coäts the meät.

Source

ADSENSE Link Ads 200 x 90

Tweet