Ingredients with Measurements:
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 cans (13.5 oz each) coconut milk
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 4 red chilies, sliced
- 4 shallots, sliced
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tbsp Cap Tikus soy sauce
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
Special Equipment Needed:
- Large pot or Dutch oven
- Mortar and pestle (optional)
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the sliced shallots, minced garlic, sliced ginger, and sliced red chilies. Stir-fry for 2-3 minutes until fragrant.
3. Add the beef cubes and stir-fry for 5-7 minutes until browned on all sides.
4. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir well to coat the beef.
5. Pour in the coconut milk, lemongrass stalks, kaffir lime leaves, Cap Tikus soy sauce, tamarind paste, and brown sugar. Stir well to combine.
6. 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.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 542
Fat: 44g
Carbohydrates: 13g
Protein: 27g
Sodium: 732mg
Sugar: 5g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef short ribs.
- If lemongrass stalks are not available, use lemongrass paste or dried lemongrass.
- Kaffir lime leaves can be substituted with lime zest.
- Red chilies can be substituted with dried chili flakes or cayenne pepper.
- Shallots can be substituted with onions.
Variations:
- Chicken or lamb can be used instead of beef.
- Add diced potatoes or carrots for a heartier dish.
- Use different types of chilies for varying levels of spiciness.
- Add a can of diced tomatoes for a tangy twist.
Tips and Tricks:
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Brown the beef well before adding the spices for a richer flavor.
- Simmer the dish on low heat for a longer time for a more tender beef.
- Adjust the amount of Cap Tikus soy sauce and brown sugar to taste.
Storage Instructions:
Refrigerate the leftover beef rendang in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the beef rendang in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the beef rendang in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Garnish the beef rendang with sliced red chilies, chopped cilantro, or fried shallots.
Pairings:
Pair the beef rendang with a cold beer or a glass of red wine.
Suggested Side Dishes:
Serve the beef rendang with steamed rice, cucumber salad, or stir-fried vegetables.
Troubleshooting Advice:
- If the sauce is too thin, simmer the dish for a longer time to thicken it.
- If the beef is tough, simmer the dish for a longer time until it becomes tender.
- If the dish is too spicy, reduce the amount of chilies or add more coconut milk to balance the heat.
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the leftovers in the refrigerator within 2 hours of cooking.
- Reheat the leftovers to an internal temperature of 165°F before serving.
Food History:
Beef rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is a slow-cooked curry made with beef, coconut milk, and a blend of spices. The dish is typically served at special occasions such as weddings and festivals.
Flavor Profiles:
Beef rendang is a rich and flavorful dish with a complex blend of spices, including turmeric, coriander, and cumin. The coconut milk adds a creamy sweetness, while the lemongrass and kaffir lime leaves provide a citrusy aroma.
Serving Suggestions:
Serve the beef rendang with steamed rice and a side of vegetables for a complete meal. It can also be served as a main dish at a dinner party or potluck.
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Region: Indonesian