Rendang
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
- 7 long red chiles (about 4 ounces), such as cayenne
- 6 shallots
- 6 garlic cloves
- 1-2 fresh ginger, peeled and grated
- 1 fresh galangal, thinly sliced (make sure to remove the woody stem)
- 1-2 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground corridander (I did not use this as I am allergic, sub curry)
- 1 fresh lime, squeezed
- 1 dash fish sauce (optional)
- 2 pounds Brisket
- 2 cans full-fat coconut milk (about 3+ cups)
- 2 fresh lemongrass stalks
- 5-6 fresh makrut lime leaves
- 4 dried bay leaves
- salt to taste
- 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!