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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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Beef Rendang

Monday, 21 October 2013 02:55  by Mitzi

One of southeast Asia’s most famous dishes, this fragrant Indonesian curry seasons tender beef with ginger, coconut, lemongrass, chilies and spices for unforgettable flavor.

Ingredients:

  • 1/2 cup chopped shallots
  • 1/3 cup thinly sliced peeled ginger
  • 1-1/2 tablespoons minced garlic (about 5 cloves)
  • 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 1-1/2 teaspoons ground turmeric
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 6 whole cloves
  • 1 to 2 Serrano chilies, chopped
  • 1 (14-ounce) can light coconut milk, divided
  • 2/3 cup flaked unsweetened coconut, toasted
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sugar
  • 2 (3-inch) fresh lemongrass stalks, crushed
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 (14-ounce) can fat free, lower sodium chicken broth
  • 4 cups hot cooked basmati rice

Preparation:

  1. Place the first nine ingredients in a food processor or mini chopper.
  2. Add ¼ cup coconut milk and process until smooth.
  3. Spoon mixture into a bowl and set aside.
  4. Place three tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.
  5. Heat a large saucepan over medium-high heat.
  6. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly.
  7. Stir in remaining coconut milk, rind, and next five ingredients (through the broth); bring to a boil.
  8. Cover, reduce heat to medium-low and simmer 1 ½ hours or until beef is tender, stirring occasionally.
  9. Discard lemongrass.
  10. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates.
  11. Serve over hot cooked rice.

Source: Cooking Light Easy Winter Recipes

Last modified on Monday, 21 October 2013 03:06
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