Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 tbsp budu (fermented fish sauce)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 4 dried red chilies
- 4 shallots, chopped
- 4 garlic cloves, minced
- 2 inches ginger, sliced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- Salt to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven, heat 2 tbsp of oil over medium-high heat. Add shallots, garlic, ginger, and dried red chilies. Sauté until fragrant, about 2 minutes.
2. Add the beef cubes and sear until browned on all sides, about 5 minutes.
3. Add the lemongrass, kaffir lime leaves, turmeric, coriander, cumin, and salt. Stir well to coat the beef with the spices.
4. Pour in the coconut milk, water, budu, tamarind paste, and palm sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. Remove the lid and continue to simmer for another 30 minutes, stirring occasionally, until the sauce has reduced and thickened further.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Medium-high heat for searing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Budu can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Dried red chilies can be substituted with fresh red chilies or chili flakes.
Variations:
- Add vegetables such as potatoes, carrots, or green beans to the stew.
- Use chicken or lamb instead of beef.
- Make it spicier by adding more dried red chilies or fresh chili peppers.
- Add a can of diced tomatoes for a tangy flavor.
Tips and tricks:
- For a richer flavor, marinate the beef in the spice mixture for a few hours before cooking.
- Use a Dutch oven or heavy-bottomed pot to ensure even cooking and prevent burning.
- Stir the stew occasionally to prevent sticking and burning.
- Adjust the seasoning to taste by adding more salt, sugar, or budu.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a side of steamed rice and garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro, scallions, or red pepper flakes.
Pairings:
Steamed rice, naan bread, or roti.
Suggested side dishes:
Cucumber salad, tomato salad, or pickled vegetables.
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
- If the stew is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is a slow-cooked stew made with beef, coconut milk, and spices, and is often served during special occasions such as weddings and festivals.
Flavor profiles:
Savory, spicy, sweet, and tangy.
Serving suggestions:
Serve the beef rendang with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Indonesian