Wednesday, January 3, 2007

Coconut-Braised Beef (Rendang), from Clio

Coconut-Braised Beef (Rendang), from Clio
Rendang is an Indonesian dish.

2 hot dried red chilies
3 cloves garlic peeled
1 inch piece ginger, peeled and roughly chopped
1 T chili powder
juice and zest of 2 limes
2 T grapeseed or other neutral oil (not olive)
1 1/2 lb beef (chuck) cut into stew sized chunks
1 can coconut milk

Put chilies, garlic, ginger, chili powder, lime juice and zest in food processor and process until everything is minced, or mince by hand and combine.

Heat oil over medium high heat in a skillet that can later be covered. Add spice paste and cook until fragrant (about 2 min) Add beef and cook, stirring occasionally until browned and covered with sauce. Pour in the coconut milk and bring to a boil.

Lower heat, cover and simmer, stirring only occasionally until meat is very tender, about 1 1/2 hrs or probably more like 2.

Uncover and reduce by boiling sauce until thick and caramel colored, stirring frequently. Serve with white rice.

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