Chef John's Beef Rendang Recipe

Recipesfull introduces to you: Beef Recipes. (Chef John's Beef Rendang Recipe). The sauce in this amazing Indonesian curry might be invisible, but you'll know it's there. As it reduces, the water evaporates, leaving behind the fat and flavor that make this dish so unique and addictive. Originally, cooking meat this way helped preserve it in hot and humid Indonesia. Turns out, people continued making it long after refrigeration came around. Serve with steamed rice, garnished with cilantro and lime if desired.

Brief

Prep 25 mins

Cook: 4hrs5 mins

Total: 4hrs30 mins

Servings: 8

Yield: 8 servings

Chef John's Beef Rendang Recipe

Ingredients

2 ½ pounds beef chuck

4 shallots

sliced

6 cloves garlic

1 (1 1/2 inch) piece ginger

peeled and sliced

1 ½ inch piece galangal

peeled and sliced

2 serrano chile peppers - stemmed

seeded

and sliced

1 Fresno chile pepper - stemmed

seeded

and sliced

1 tablespoon Korean red pepper flakes

1 teaspoon ground coriander

½ teaspoon ground turmeric

⅛ teaspoon ground cardamom

⅛ teaspoon freshly grated nutmeg

2 tablespoons vegetable oil

1 (14 ounce) can full-fat coconut milk

2 teaspoons tamarind paste

1 tablespoon brown sugar

½ stalk lemongrass

light part

Asian Lettuce Wraps

Dinner

Directions

Step 1

Cut beef chuck into 2-inch pieces.

Step 2

Combine shallots garlic ginger galangal serrano and Fresno chiles salt red pepper flakes coriander turmeric cardamom and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground stopping occasionally to scrape down the sides with a spatula.

Step 3

Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out then stir in the beef. Add coconut milk tamarind paste and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.

Step 4

In the meantime bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook uncovered stirring occasionally until beef is fork-tender and sauce is fully reduced about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.

Step 5

Remove lemongrass to serve. For best results let cool and serve the next day.

Nutritional Information

Chef John's Beef Rendang Recipe

Servings Per Recipe:8

Calories: 379.7

% Daily Value *

Protein: 18.5g 37%

Carbohydrates: 10.4g 3%

Dietary Fiber: 1.4g 6%

Sugars: 2.7g

Fat: 30.1g 46%

Saturated Fat: 16.2g 81%

Cholesterol: 64.5mg 22%

Vitamin A Iu: 620.4IU 12%

Niacin Equivalents: 5.5mg 42%

Vitamin B6: 0.4mg 22%

Vitamin C: 5.5mg 9%

Folate: 22mcg 6%

Calcium: 38.5mg 4%

Iron: 4.3mg 24%

Magnesium: 46.3mg 17%

Potassium: 404mg 11%

Sodium: 60.9mg 2%

Thiamin: 0.1mg 8%

Calories From Fat: 270.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.