Ingredients with Measurements:
- 2 lbs beef chuck, cut into cubes
- 2 cans (14 oz each) coconut milk
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 4 red chilies, sliced
- 6 shallots, sliced
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 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. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced shallots, minced garlic, grated ginger, and sliced chilies. Cook for 2-3 minutes until fragrant.
2. Add the beef cubes to the pot and stir to coat with the aromatics. Cook for 5-7 minutes until browned on all sides.
3. Add the turmeric powder, coriander powder, cumin powder, and salt to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk and add the bruised lemongrass, kaffir lime leaves, and brown sugar. Stir to combine and bring to a boil.
5. Reduce the heat to low and let the beef rendang simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. Serve the spicy beef rendang with steamed rice and garnish with additional sliced chilies and kaffir lime leaves, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning the beef and cooking the aromatics, low heat for simmering the beef rendang.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 540
Fat: 40g
Carbohydrates: 12g
Protein: 35g
Sodium: 610mg
Sugar: 6g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef short ribs.
- Red chilies can be substituted with bird's eye chilies or jalapenos.
- Kaffir lime leaves can be substituted with lime zest.
- Brown sugar can be substituted with palm sugar or honey.
Variations:
- Chicken Rendang: Substitute the beef with boneless chicken thighs and reduce the cooking time to 1-2 hours.
- Vegetarian Rendang: Substitute the beef with firm tofu or tempeh and use vegetable broth instead of coconut milk.
Tips and Tricks:
- Bruise the lemongrass by hitting it with the back of a knife or rolling pin to release its flavor.
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Stir the beef rendang occasionally to prevent it from sticking to the bottom of the pot.
Storage Instructions:
Leftover beef rendang can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating Instructions:
Reheat the beef rendang in a pot over low heat until heated through.
Presentation Ideas:
Serve the beef rendang in a large serving bowl with steamed rice on the side. Garnish with sliced chilies and kaffir lime leaves.
Garnishes:
Sliced chilies and kaffir lime leaves.
Pairings:
Steamed rice, cucumber salad, and pickled vegetables.
Suggested Side Dishes:
Cucumber salad, pickled vegetables, or stir-fried vegetables.
Troubleshooting Advice:
- If the beef rendang is too thin, let it simmer uncovered for a few more minutes to thicken the sauce.
- If the beef is tough, let it simmer for a longer time 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 leftover beef rendang in the refrigerator or freezer promptly to prevent bacterial growth.
Food History:
Beef rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is typically served during special occasions and celebrations.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve the beef rendang with steamed rice and garnish with sliced chilies and kaffir lime leaves.
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Region: Indonesian