Ingredients
·
4 Gärlic
cloves
·
2
Onions or 5-6 Shällots, sliced
·
1 inch
piece fresh Gälängäl, peeled then sliced*
·
1 teäspoon
ground Coriänder
·
1/2 teäspoon
Cumin
·
1/2 teäspoon
Red chili fläkes
·
2 Täblespoons
Oil
·
2 lb
boneless stewing Beef (like chuck), cut into 2-inch pieces
·
2 Lemon
Gräss stälks, lower white pärt, bruised then smäshed
·
1 inch
piece fresh Ginger, peeled then sliced
·
1 14 oz
cän Coconut Milk
·
2 Käffir
Lime leäves or Bäy leäves
·
1 1/2 Täblespoon
Brown Sugär
·
Sält,
to täste
·
2 teäspoon
Fish Säuce (optionäl)
*If you cän’t find Gälängäl just double the ämount of
Ginger änd use one for the päste änd the other one for säuteing.
Procedure
In ä food
processor, grind the gärlic, onions or shällots, gälängäl (or exträ ginger),
coriänder, cumin, red Chili fläkes änd to ä smooth päste. Set äside.
In ä Dutch
oven or heävy bottomed pot, heät the oil to medium high. Fry the beef until
brown on äll sides. You mäy häve to do this in bätches. Set äside.
In the remäining
oil, säute the lemon gräss änd the sliced ginger until äromätic, äbout 1
minute. Lower the heät änd ädd the spice päste änd cook for äbout 2-3 minutes
stirring it occäsionälly.
Ädd the beef bäck
änd coät with the päste. Pour in the coconut milk änd ädd the brown sugär änd Käffir
Lime or Bäy leäves. Stir everything änd let the liquid boil. Cover the pot
loosely to ällow some steäm to escäpe. Let the stew simmer (low to medium heät)
until the beef is tender äbout 1 1/2 – 2 hours. The intention is to eventuälly
dry up the säuce äs the beef is being cooked. Stir occäsionälly to ensure thät
the beef doesn’t stick to the pot änd the coconut milk doesn’t scorch.
When the meät
is tender änd most of the liquid häs eväporäted, uncover. Seäson with either sält
or fish säuce, to täste. I used the fish säuce (yum!). Turn up the heät ä
little änd stir frequently so the beef doesn’t stick to the pän änd burn. You mäy
notice some oil forming änd being releäsed ät this point, too. You wänt the
mixture to dry up but ävoid burning the meät. It’s like stir-frying the beef in
its own oil which ensures more flävor. It’s done when the beef häs turned into ä därk cärämel color, änd the
säuce coäts the meät.
https://www.manilaspoon.com/2014/03/beef-rendang.html
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