Malaysian Beef Rendang Prep: 30 Minutes Ready In: 2 Hours Cook: 1 Hour 30 Minutes Servings: 6 (original) “First browned in a shallot, ginger, and lemon grass paste and a mixture of freshly ground coriander, cumin, and nutmeg, the bite-size pieces of beef are cooked in coconut milk until tender.” Ingredients 3/8 pound shallots 3 cloves garlic 15 dried red chile peppers 5 slices fresh ginger root 5 lemon grass, chopped 2 teaspoons coriander seeds 2 teaspoons fennel seeds 2 teaspoons cumin seeds 1 pinch grated nutmeg 1 tablespoon vegetable oil 1 1/4 pounds beef stew meat, cut into 1 inch cubes 1 1/2 tablespoons white sugar 2 cups shredded coconut 5 whole cloves 1 cinnamon stick 1 2/3 cups coconut milk 7/8 cup water salt to taste Directions Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste. Grind the coriander, fennel, cumin and nutmeg. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste. Nutrition Calories: 654 | Total Fat: 54.5g | Cholesterol: 63mg
Posted on: Fri, 24 Jan 2014 07:45:44 +0000
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