Beef Rendang

      Beef Rendang, when I was researching this recipe I heard it compared to some of the classics, it stated it was better than lasagna, caviar, and truffles. And honestly? I believe them, this was one of the best things I've eaten in a long time. And I try a lot of delicious things. It was so simple too. I placed everything for the sauce in the food processor and then placed everything in a cast iron pot. The beef cooks down and the sauce reduces and caramelizes around the beef leaving it to fry a bit in the fat that is left. Remove it all from the pan with a slotted spoon to leave all that behind and place the pure beefy goodness on a bed of leafy greens.

 

Beef Rendang Recipe

2 lb. stew beef

2 can coconut milk

4 stalks lemon grass, smashed

3 kefir lime leaves

1 star anise pod

Sauce Ingredients

1/4 c. oil

10 cloves garlic

1/4 c. walnuts

3/4 c. birds eye chilies, seeded

4 green onions

1 inch ginger, peeled

1/2 tsp. galangal powder

1 1/2 tsp. coriander

2 tsp. salt

1 tsp. sugar

4 green cardamom pods

2 tsp. cumin seeds

10 allspice berries

Place a wok or cast iron pan on the heat and start heating so it's nice and hot before you add the paste.

Place all of the sauce ingredients in a food processor. And blend until smooth. Add to the hot pan and cook, stirring, until it's toasted.

add the stew beef, coconut milk, the lemongrass, kefir lime leaves, and star anise pod. Simmer for three hours. You will need to stir it, gently, every 20 minutes to keep it from sticking. Towards the end the sauce liquid will be reduced and evaporated and thick. Make sure it's not sticking too much to the bottom of the pan. It should be just oil in the pan when it's done, the sauce will be clinging to the meat. 

Remove the meat from the pan with a slotted spoon and place in a bowl lined with leafy greens. Enjoy immediately.