Beef Rendang
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 421 |
| pro | 26 g |
| total fat | 31 g |
| sat. fat | 14 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 57 mg |
| sodium | 517 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 42% |
| vit A | 4% |
| vit C | 13% |
| folate | 9% |
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2 lb (1 kg) trimmed boneless short-rib or blade pot roast
30 dried red hot peppers
2 tbsp (25 mL) Malay-Style curry Powder
3 stalks tender lemongrass, trimmed
1/2 cup (125 mL) grated fresh coconut or unsweetened desiccated coconut
4 shallots (or 1 onion), coarsely chopped
4 fresh red finger hot peppers, seeded and coarsely chopped
3 cloves garlic
1/4 cup (50 mL) blanched almonds, toasted
2 tbsp (25 mL) each minced gingerroot and galangal
2 tsp (10 mL) shrimp paste
1/4 cup (50 mL) vegetable oil
1-1/4 cups (300 mL) coconut milk
1 tbsp (15 mL) packed palm or light brown sugar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) salt
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
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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
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