|1 LargeOnion; Roughly Chopped|
|2 MediumYellow Chili Peppers; Roughly Chopped, Seeds Removed|
|1 1/2 - 2 Lbs.Beef Tri- Tip Roast or other good quality Beef; Cut across the grain into 1 inch chunks|
|2 Inch pieceFresh Galangal Root; Minced with a Microplane|
|2 Lime Leaves(optional)|
|1 TablespoonGround Red Pepper|
|2 CansCoconut Milk|
|1/2 TablespoonKosher Salt|
|1/2 TablespoonWhite Pepper|
|1 TablespoonGranulated Sugar|
|1 CupSweetened Coconut Flakes|
|1 CupJasmine Rice|
Beef Rendang Preparation
1. Use Food Processor to puree Onion, Yellow Chili Peppers, Turmeric, Ground Red Pepper, and Galangal Root into a spice paste & set aside.
2. In a Large Heavy-bottomed Pan brown all of the Beef with spice paste, Kosher Salt & White Pepper. When all of Beef Juice has cooked down, about 10 minutes, add Coconut Milk & Lime Leaves. Simmer until Beef is tender, about 2 hours.
3. When Beef is tender & Coconut Milk is reduced, add in Sweetened Coconut Flakes & Granulated Sugar. Remove Lime Leaves.
4. Boil water for Rice. Add Rice and let boil for 3 minutes or until almost all of water is gone. Remove from heat and let stand partially covered another 2 minutes.
5. Serve Beef over Rice.
Note: The best way to find some of these ingredients is to visit a local Asian Market as they are both more cost effective and carry less available spices. However in a pinch you could substitute Red Pepper Flakes 1 1/2 to 2 Tablespoons or use ground Galangal (Sometimes called Galanga)1 to 2 Tablespoons instead of the fresh variety which resembles Ginger.However, I would not substitute Ginger for the Galangal as it would drastically alter the intended flavor of the dish.
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