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Malaysian rendang or Coconut Braised Beef
(recipe, Katie Hickey)
I used the recipe from mark Bittman in the NY Times, but I've seen many variations. I also made it with round roast, but the original recipe calls for chuck.
- 2 hot dried red chilies
- 3 garlic cloves, peeled
- 1 1.0 -inch piece ginger, peeled and roughly chopped
- 1 Tbsp. chili powder
- Juice and zest of 2 limes, or 2 tablespoons rice or other mild vinegar
- 2 Tbsp. vegetable oil (I used less)
- 1½ lb. beef, preferably chuck (I used round roast), cut into 1-inch cubes
- 2 cups lite coconut milk (or 1 can, about 1½ cups, plus ½ cup water)
- Salt to taste
- 1. Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
- 2. Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
- 3. Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
- OR, once it comes to a boil, transfer everything to a slow cooker and set to cook on LOW for 7 hours.
- 4. Uncover and cook (if in slow cooker, change heat back to high) until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt or fish sauce, and serve with white rice.