Beef Rendang

Beef Rendang
Photo by Scott Phillips

Ingredients

  • 1 Tbs. sliced peeled fresh ginger
  • 3 wild lime leaves, thinly sliced
  • 2 tsp. ground cumin
  • 1 Tbs. chopped fresh or frozen and thawed galangal (optional)
  • ¼ cup tamarind concentrate
  • 2-½ tsp. table salt
  • 1-½ cups sliced shallots (from 4 large shallots)
  • + 18 more ingredients
    • ¼ cup coarsely chopped fresh cilantro, for garnish (optional)
    • ½ cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
    • 2 whole star anise
    • ½ tsp. freshly ground black pepper
    • 2 tsp. ground fennel seeds
    • 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
    • 4 tsp. palm sugar or dark brown sugar
    • 15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
    • ¾ cup canola or vegetable oil; more as needed
    • 1 13.5-oz. can unsweetened coconut milk
    • 2 Tbs. sliced garlic
    • 1 3-inch-long cinnamon stick, snapped in half
    • 2 tsp. ground coriander
    • 1 tsp. ground turmeric
    • 4 whole cloves
    • 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or sirloin steak), cut into ½-inch-thick slices, then cut into 1-½- to 2-inch pieces
    • 4 whole green cardamom pods
    • Lime wedges, for garnish (optional)

If using dried chiles, steep them in hot water until pliable, 5 to 8 minutes; then slit and seed them (use gloves). Put the chiles, shallots, garlic, ginger, galangal (if using), and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole dried chiles, you...

View full recipe at Fine Cooking

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