Sumatran Style Beef Rendang Food

BEEF RENDANG RECIPE

Steps:

• Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
• Blend all the ingredients in (B), set the blend aside.
• Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
• Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
• Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
• Add the beef and cook over medium heat. Bring the coconut milk to a boil.
• Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
• Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
• Served with rice or bread.

BEEF RENDANG

Steps:

• In a food processor, grind the garlic, onions or shallots, galangal (or extra ginger), coriander, cumin, and red chili flakes to a smooth paste. Set aside.
• In a Dutch oven or heavy-bottomed pot, heat the oil to medium-high. Fry the beef until brown on all sides. You may have to do this in batches. Set aside.
• In the remaining oil, saute the lemongrass and the sliced ginger until aromatic, about 1 minute. Lower the heat and add the spice paste and cook for about 2-4 minutes stirring it occasionally until it begins to bubble at the edges.
• Add the beef back and coat with the paste. Pour in the coconut milk and add the brown sugar and Kaffir Lime or Bay leaves. Stir everything and let the liquid boil. Cover the pot loosely to allow some steam to escape. Let the stew simmer on low until the beef is tender about 1 1/2 - 2 hours. The intention is to eventually dry up the sauce as the beef is being cooked. Stir occasionally to ensure that the beef doesn't stick to the pot and the coconut milk doesn't scorch.
• When the meat is tender and most of the liquid has evaporated, uncover. Season with either salt or fish sauce, to taste. I used the fish sauce (yum!). Turn up the heat a little and stir frequently so the beef doesn't stick to the pan and burn. You may notice some oil forming and being released at this point, too. You want the mixture to dry up but avoid burning the meat. It's like stir-frying the beef in its own oil which ensures more flavor. It's done when the beef has turned into a dark caramel color, and the sauce coats the meat.

RENDANG (SPICY BEEF INDONESIAN CURRY)

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

SUMATRAN-STYLE BEEF RENDANG

Steps:

• Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes. Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric; blend into a smooth paste, thinning slightly with water if needed.
• Place beef in a 12-inch skillet or wok. Mix in paste and coat beef thoroughly. Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce.
• Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour. Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours.
• Remove from heat, cover, and let stand, about 30 minutes. Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving.