Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 cans coconut milk (13.5 oz each)
- 1 cup water
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1 cinnamon stick
- 5 cloves
- 5 cardamom pods
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 4 shallots, thinly sliced
- 4 garlic cloves, minced
- 2 red chilies, sliced
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
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. Add the shallots, garlic, and red chilies. Cook until fragrant and the shallots are translucent, about 3 minutes.
2. Add the beef to the pot and cook until browned on all sides, about 5 minutes.
3. Add the lemongrass, kaffir lime leaves, cinnamon stick, cloves, and cardamom pods to the pot. Stir to combine.
4. In a small bowl, mix together the turmeric powder, coriander powder, cumin powder, and salt. Add the spice mixture to the pot and stir to coat the beef.
5. Pour in the coconut milk and water. Bring to a boil, then reduce the heat to low and let simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
6. Add the tamarind paste and brown sugar to the pot. Stir to combine and let simmer for an additional 10-15 minutes.
7. Remove the lemongrass, kaffir lime leaves, cinnamon stick, cloves, and cardamom pods from the pot.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Add potatoes or carrots to the pot for a heartier meal.
- Use chicken instead of beef for a lighter version.
- Add more chili for a spicier dish.
Tips and tricks:
- For a more authentic flavor, grind the spices in a mortar and pestle before adding them to the pot.
- Use full-fat coconut milk for a richer sauce.
- Let the dish rest for a few hours or overnight before serving to allow the flavors to meld together.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
- Fresh cilantro leaves
- Sliced red chilies
- Fried shallots
Pairings:
- Steamed rice
- Naan bread
- Roti canai
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the beef is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is a slow-cooked meat dish that is simmered in coconut milk and spices until the sauce has thickened and the meat is tender.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and garnish with fresh cilantro leaves, sliced red chilies, and fried shallots.
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Region: Indonesian