Beef Rendang

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 2 lbs trimmed boneless short-rib pot roast
  • 2 lbs trimmed boneless blade pot roast
  • 30 dried red hot pepper
  • 2 tablespoons Malay-Style curry_powder
  • 3 lemongrass trimmed
  • 1/2 cup grated fresh coconut
  • 1/2 cup grated unsweetened desiccated coconut
  • 4 shallot coarsely chopped
  • 4 fresh red finger hot pepper seeded and coarsely chopped
  • 3 clove garlic
  • 1/4 cup blanched almond toasted
  • 2 tablespoons minced gingerroot
  • 2 tablespoons minced galangal
  • 2 teaspoons shrimp paste
  • 1/4 cup vegetable oil
  • 1 tablespoon packed palm sugar
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 517 mg
  • Protein 26 g
  • Calories 421.0
  • Total fat 31 g
  • Cholesterol 57 mg
  • Saturated fat 14 g
  • Total carbohydrate 12 g

%RDI

  • Iron 42.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Beef Rendang