Beef Rendang With Fragrance Coconut Jasmine Rice

Scott Phillips

Servings: half dozen to 8

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You lot can also enjoy it with bread, using it equally a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you adopt a saucier dish, you can add a little h2o later on adding the toasted coconut at the end.

View a slideshow to learn more than about the ingredients that brand this rendang incredibly aromatic.

Ingredients

For the flavor base:

• fifteen dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
• 1-i/2 cups sliced shallots (from 4 large shallots)
• ii Tbs. sliced garlic
• ane Tbs. sliced peeled fresh ginger
• ane Tbs. chopped fresh or frozen and thawed galangal (optional)

For the whole spice blend:

• 4 whole cloves
• 4 whole greenish cardamom pods
• 2 whole star anise
• one iii-inch-long cinnamon stick, snapped in half

For the ground spice blend:

• 2 tsp. ground coriander
• ii tsp. ground cumin
• ii tsp. basis fennel seeds
• 1 tsp. ground turmeric
• i/two tsp. freshly ground black pepper

For the rendang:

• iii/4 cup canola or vegetable oil; more as needed
• ii lb. boneless top blade beef chuck (or bottom or meridian round, flank, or sirloin steak), cut into one/two-inch-thick slices, then cutting into 1-1/2- to 2-inch pieces
• 1 13.5-oz. can unsweetened coconut milk
• i/4 cup tamarind concentrate
• 3 wild lime leaves, thinly sliced
• 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
• 4 tsp. palm sugar or dark brown saccharide
• 2-one/2 tsp. tabular array salt
• 1/2 loving cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
• 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
• Lime wedges, for garnish (optional)

• Calories (kcal) : 640
• Fat Calories (kcal): 410
• Fat (chiliad): 46
• Saturated Fat (grand): 17
• Polyunsaturated Fat (chiliad): 7
• Monounsaturated Fat (thou): 19
• Cholesterol (mg): 50
• Sodium (mg): 840
• Carbohydrates (g): 28
• Fiber (g): 7
• Poly peptide (chiliad): 28

Preparation

Brand the flavour base:

• If using dried chiles, steep them in hot water until pliable, v to viii minutes; and then slit and seed them (use gloves). Put the chiles, shallots, garlic, ginger, galangal (if using), and ane/4 loving cup water in a food processor and procedure to a coarse purée, about 3 minutes (if using whole dried chiles, you'll still see little pieces of the skins).

Brand the spice blends:

• In a minor basin, combine the cloves, cardamom pods, star anise, and cinnamon pieces. In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:

• Oestrus two Tbs. of the oil in a 12-inch skillet or wok over medium-depression heat until shimmering hot. Add together the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may likewise crevice open), 1 to 2 minutes; don't let the spices burn. Add another two Tbs. of the oil and the basis spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, xxx to threescore seconds more (if the spices stick to the pan, add a little more oil to prevent burning).
• Add the remaining 1/2 loving cup oil and the flavor base of operations and cook, stirring, until the purée is an intense reddish-brown, nigh x minutes. Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a eddy, almost 5 minutes.
• Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the get-go hour and so more frequently every bit the stew thickens, until the liquid is very thick and oil appears on its surface, nearly 1-3/4 hours. The meat will not be fork-tender at this bespeak.
• Meanwhile, squeeze any excess liquid from the coconut with your hands. In a 10-inch skillet, toast the coconut over low oestrus, stirring constantly, until gilt-brown, about 10 minutes. Transfer to a small-scale bowl.
• Stir the toasted kokosnoot into the stew and so continue stirring until it's incorporated and much of the liquid is gone, about 15 minutes. Add one cup h2o if you adopt a saucy consistency. Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more than (the oil will outset frothing after 15 to 20 minutes).
• Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can notice. Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

Make Ahead Tips

Beef rendang will keep for upwards to v days in the refrigerator, but expect it to become drier and more than intense every bit it sits.

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Reviews (23 reviews)

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  SusanMScott | 05/06/2019

  Great taste.

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Source: https://www.finecooking.com/recipe/beef-rendang

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