Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups coconut milk
- 4 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 2 turmeric leaves (optional)
- 1 cup water
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp salt
- 10 dried red chilies, soaked in hot water
- 5 shallots
- 4 garlic cloves
- 1 inch ginger
- 1 inch galangal
- 1 tsp coriander seeds
- 1 tsp cumin seeds
Special equipment needed:
- Large pot with lid
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the soaked red chilies, shallots, garlic, ginger, galangal, coriander seeds, and cumin seeds into a paste.
2. In a large pot, combine the beef, coconut milk, kaffir lime leaves, lemongrass, turmeric leaves, water, tamarind paste, palm sugar, salt, and the spice paste. Stir well.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened and darkened in color.
4. Remove the kaffir lime leaves, lemongrass, and turmeric leaves from the pot.
5. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 42g
Protein per serving: 28g
Carbohydrates per serving: 15g
Fiber per serving: 3g
Sugar per serving: 6g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef round.
- 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:
- Chicken or lamb can be used instead of beef.
- Vegetables such as eggplant, green beans, or potatoes can be added to the dish.
- The spice level can be adjusted by adding more or less chilies.
Tips and tricks:
- To save time, the spice paste can be made in advance and stored in the refrigerator for up to a week.
- Use a non-stick pot to prevent the coconut milk from sticking to the bottom of the pot.
- The longer the dish is cooked, the more tender the beef will become.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a pot over low heat until heated through.
Presentation ideas:
Serve the dish in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or sliced red chilies.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Steamed rice, cucumber salad, pickled vegetables.
Troubleshooting advice:
- If the sauce is too thin, continue to simmer the dish until it thickens.
- If the beef is tough, continue to simmer the dish until it becomes tender.
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 curry made with beef, coconut milk, and a variety of spices.
Flavor profiles:
The dish has a rich and complex flavor profile, with a balance of sweet, salty, and spicy flavors.
Serving suggestions:
Serve the dish with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Indonesian