Beef Short Rib Rendang

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Rendang is a popular dish made with meat (usually beef but sometimes chicken or mutton) stewed in coconut milk and spices such as ginger, chilli, galangal, lemongrass, garlic, shallot or/and onion, kaffir lime leaves and turmeric. It is believed to originate from West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore. It is usually served with rice and steamed greens. You can add some toasted desiccated coconut flakes to help thicken the sauce if you prefer it an even drier stew.

 

Beef Short Rib Rendang

adapted from Dish

Rendang Spice Paste

1.8 kg Beef short ribs (6-8 ribs) 2 tsp Salt 600 ml Coconut milk 1 tbsp Tamarind paste 1 tsp Palm sugar (or coconut sugar) 4-5 Kaffir lime leaves (fresh or dried) Juice of 2 limes A handful of chopped coriander leaves Finely chopped red and green chilli

1 Large brown onions, peeled and roughly chopped 2 Shallots, peeled and roughly chopped 6 Garlic cloves 1 Large thumb fresh ginger (about 50 grams) peeled and chopped 2 Large red chillies, roughly chopped (or bird eye chillies) 2 stalk Lemongrass, outer leaves removed and roughly chopped 1 tbsp Ground coriander 1 tbsp Ground cumin 2 tsp Ground turmeric 1/2 tsp Ground cardamom 2 tbsp Tallow, ghee or olive oil

1. Make the rendang spice paste by blending all the ingredients in a food processor and whizz to form a smoothish paste.
2. Heat the tallow or olive oil in large skillet and add the spice paste. Cook over a gentle heat for 10 minutes. Transfer the spice paste to an oven dish that will fit the short ribs snugly.
3. Preheat the oven to 160C/320F. Add the short ribs to the paste, bone side up. Add the salt and the coconut milk, cover with tinfoil and cook for 3 hours. Remove the tinfoil and cook for a further 60-90 minutes. (you can transfer to a slow cooker and cook for 6 hours on low).
4. Remove the beef and skim off the fat from the sauce. Or leave the ribs to cool and chill in the fridge for 6 hours or overnight, then remove the solid fat layer from the chilled short ribs. (At this stage, you can add 2 tablespoons of toasted desiccated coconut flakes to help thicken the sauce.)
5. Return the casserole to the oven and bake for 1 hour until the liquid has reduced by half. Garnish with chillies and coriander.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com