Rendang
Description
We modified the NYT recipe by Lara Lee for this dish. Check it out here: https://cooking.nytimes.com/recipes/1021518-rendang-daging-beef-rendang
Ingredients
Spice Paste
Beef
Instructions
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How to make the dish
Step 1: Create spice paste - Blend spices in a food processor until smooth. Add a splash of coconut milk if needed. Set aside.
Step 2: Prepare the beef by trimming excess fat and cutting it into 1.5-inch chunks. Transfer to a heavy Dutch oven or pot.
Step 3: Cook - In the pot, stir in the spice paste, coconut milk, lemongrass, makrut lime leaves, bay leaves, lime juice, fish sauce, and salt. Bring to a boil then simmer for 2-2.5 hours, stirring every 20 minutes.
Step 4: Continue cooking until the oil from the coconut milk rises to the surface. Remove and discard the lemongrass stalks (you don't want to eat hose).
Step 5: Thicken and caramelize - once the fat has risen, turn up the heat to medium-high to reduce the sauce. Stir continuously until thick and deep brown (about 20 minutes). Adjust seasoning if needed. We found that we added a few extra dashes of spice, more lime juice, and salt at the end to brighten the flavor profile.
Serve!
Ross
Sounds delicious! Love to cook this sometime soon