The best beef rendang I had growing up was from a restaurant called Rendevous restaurant in Singapore. Other great beef rendang I had was in Malaysia. Most of the beef rendang I had were dry. Mine had too much liquid in it. To make it dry, pour out the sauce and broil the meat on high for a few minutes. The sauce makes a good gravy over rice.
You would need a rectangular roasting foil pan.
Ingredients for making the curry paste:
9 small Red Thai Chillies,
1 Garlic, peeled
1 Large Onion, peeled
1 inch knob of Ginger, peeled
1 two-inch long, thawed frozen and peeled Galangal
3 tablespoons of Baba’s meat curry powder
5 pounds of Beef Chuck, cut into 3 inch pieces, keep the bones and ribbons to flavor the dish
1/2 cup of Lee Kum Kee Dark Soy Sauce
1 tablespoon of Lime Juice
1/2 tablespoon of White Ground Pepper
1 tablespoon of Cumin
A few shakes of Coriander
A few shakes of Cinnamon
1 dash of Cloves
1 pinch of Nutmeg
3 stalks of Lemon Grass cut into 3 to 4 inch long strips or cut one lemon grass into three sections. Discard outer layer
3 tablespoons of thawed Frozen Grated Coconut
3 tablespoons of Brown Sugar
1 can of Coconut Milk
Marinate the beef chuck with the dark soy sauce, lime juice, white ground pepper, cumin, coriander, cinnamon, cloves and nutmeg. Let it sit in the fridge for two hours.
Preheat oven to 350 degrees Fahrenheit.
Grind up the ingredients for the curry paste. Heat up 1 tablespoon of peanut oil in a non-stick frying pan at high heat. Add curry paste and stir fry until fragrant. Set aside.
Add 3 tablespoons of oil to frying pan, heat up oil and lightly brown the beef chuck in the frying pan but don’t cook it all the way through.
Spray a roasting foil pan with PAM and place beef chuck in the roasting pan. Add curry paste and mix into the meat well. Next, add lemon grass, grated coconut, brown sugar and coconut milk.
Cover roasting pan with foil and seal tightly.
Bake the meat in 350 degrees Fahrenheit for 2 1/2 hours or until meat falls apart when pried open with a fork.
Copyright 2012 From the Kitchen of Eloise