Beef Rendang

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	421421 cal
pro	26 g26g pro
total fat	31 g31g total fat
sat. fat	14 g14g sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	57 mg57mg chol
sodium	517 mg517mg sodium
% RDI:	-
calcium	77 calcium
iron	4242 iron
vit A	44 vit A
vit C	1313 vit C
folate	99 folate

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Heat Rating: Fiery This dish is not for the hot-pepper timid: the quantity of dried hot peppers is essential for the classic taste. The well-cooked meat and the dry, concentrated sauce, with its chewy texture from lemongrass and toasted coconut, are of equal importance. Rendang must be served with plenty of white rice; a cucumber-and-onion salad makes a good accompaniment. Buying a whole roast allows you to cut the beef into large chunks, which are traditional for this celebration dish.

Ingredients

2 2lb lbtrimmed boneless short-rib pot roast or blade pot roast
30 dried red hot peppers 30 30dried red hot pepperdried red hot peppers
2 tbsp Malay-Style curry_powder 2 2tbsp tbspMalay-Style curry_powder
3 tender lemongrass , trimmed3 3tender lemongrass, trimmed
1/2 cup grated fresh coconuts 1/2 1/2cup cupgrated fresh coconutfresh coconuts or unsweetened desiccated coconut
4 shallots , coarsely chopped4 4shallotshallots, coarsely chopped
4 4fresh red finger hot pepperfresh red finger hot peppers, seeded and coarsely chopped
3 cloves of garlic 3 3clove garliccloves of garlic
1/4 cup blanched almonds , toasted1/4 1/4cup cupblanched almondblanched almonds, toasted
2 tbsp minced gingerroot 2 2tbsp tbspminced gingerroot
2 tbsp minced galangal 2 2tbsp tbspminced galangal
2 tsp shrimp paste 2 2tsp tspshrimp paste
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
1 tbsp packed palm sugar 1 1tbsp tbsppacked palm sugar or light brown sugar
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
1 tsp salt 1 1tsp tspsalt

Preparation

Cut beef into 2-inch (5 cm) cubes. Set aside.

Break dried hot peppers in half; shake out and discard seeds. In clean coffee grinder, grind to slightly coarse powder. In small bowl, mix ground hot peppers with 3 tbsp (50 mL) water; set aside.

In separate small bowl, mix curry powder with 2 tbsp (25 mL) water; set aside.

Cut lemongrass into paper-thin slices; set aside.

In small dry skillet, toast coconut over medium-low heat, stirring, until golden, about 12 minutes. In clean coffee grinder, grind to coarse powder; set aside.

In food processor, purée shallots, fresh hot peppers, garlic, almonds, ginger, galangal, shrimp paste and 2 tbsp (25 mL) water to make smooth paste. In deep skillet, heat oil over medium heat; fry dried hot pepper paste, stirring, until oil turns red, about 3 minutes. Add curry powder and shallot pastes; fry, stirring, until fragrant, 4 to 5 minutes.

Add 1/4 cup (50 mL) of the coconut milk, the beef, lemongrass, ground toasted coconut, sugar, soy sauce and salt. Sauté over medium-high heat, scraping bottom to prevent scorching, until very fragrant and oil begins to separate, 12 to 15 minutes.
Add remaining coconut milk; reduce heat to low. Cover and simmer, stirring often, until meat is tender, about 1-3/4 hours.

Uncover; cook over medium-high heat, stirring constantly, until sauce is very thick, dry and clinging to meat, 2 to 3 minutes.

Additional information :

Milder Version: Reduce the number of dried hot peppers to 10. Substitute 1 sweet red pepper for the fresh red finger hot peppers.

Source : Canadian Living Magazine: May 2003