Ingredients with Measurements:
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 cups coconut milk
- 1 cup water
- 1 cup Binjai fruit pulp
- 6 kaffir lime leaves
- 3 lemongrass stalks, bruised
- 2 turmeric leaves, torn
- 2 cinnamon sticks
- 2 star anise
- 1 tbsp tamarind paste
- 1 tbsp salt
- 1 tbsp sugar
- 5 tbsp oil
Special equipment needed:
- Large pot or Dutch oven
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind the lemongrass, kaffir lime leaves, cinnamon sticks, and star anise until they are coarsely ground.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground spices and sauté for 1-2 minutes until fragrant.
3. Add the beef cubes and stir until they are coated with the spice mixture. Cook for 5-7 minutes until the beef is browned on all sides.
4. Add the coconut milk, water, Binjai fruit pulp, turmeric leaves, tamarind paste, salt, and sugar. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef short ribs.
- Binjai fruit pulp can be substituted with mango or pineapple pulp.
- Turmeric leaves can be substituted with bay leaves.
Variations:
- Chicken or lamb can be used instead of beef.
- Add chopped chili peppers for extra heat.
- Add diced potatoes or carrots for additional texture.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
- Adjust the salt and sugar to taste.
- For a thicker sauce, simmer for an additional 30 minutes.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with a side of stir-fried vegetables or a fresh salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, fresh salad
Troubleshooting advice:
- If the sauce is too thin, simmer for an additional 30 minutes.
- If the beef is tough, simmer for an additional 30 minutes.
Food safety advice:
- Always wash your hands and cooking utensils before handling food.
- Cook beef to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is a slow-cooked dish that is typically made with beef or chicken and a variety of spices and coconut milk.
Flavor profiles:
Binjai Beef Rendang is a rich, savory, and slightly sweet dish with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables or a fresh salad.
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Region: Indonesian