Chef Johns Beef Rendang

The sauce in this amazing Indonesian curry might be invisible, but you’ll know it’s there. As it reduces, the water evaporates, leaving behind the fat and flavor that make this dish so unique and addictive. Originally, cooking meat this way helped preserve it in hot and humid Indonesia. Turns out, people continued making it long after refrigeration came around. Serve with steamed rice, garnished with cilantro and lime if desired.

Step: 1

Cut beef chuck into 2-inch pieces.

Step: 2

Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.

Step: 3

Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.

Step: 4

In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.

Step: 5

Remove lemongrass to serve. For best results, let cool and serve the next day.

Per Serving: 380 calories; protein 18.5g; carbohydrates 10.4g; fat 30.1g; cholesterol 64.5mg; sodium 60.9mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the food , which may include everything from your tools and utensils to your ingredients . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as one most required as having the right dishes menu . This includes everything from pots, pans, bowls and tools that needed to those core of items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner dish are a likely for any home chef.