19 October, 2016
This had been on the to-do list for a bit. I even had a pound and half of stew meat frozen and labeled… just waiting to have the time and ingredients on hand!
This recipe has a lot of ingredients and makes one really wonder about the mix, or jar of rendang… I’ll be making 2 batches of sauce next time!
I definitely made use of my ninja for this mixing exercise!
Pro-tip – make this mixture, closer to when you need it.
I ended up having a 2 hour meeting right when this dish was going to come to fruition, so i turned the simmer down low and let it do it’s thing for longer and it was delicious.
I made use of my dutch oven, and the cover worked well!
This was the last picture prior to dinner and slurping up all the goodness… I’ll make it again and add more pictures! We ate ours with home made naan.
- 1/2 cup chopped shallots
- 1/3 cup thinly sliced peeled ginger
- 1 1/2 tablespoons minced garlic (about 5 cloves)
- 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
- 1 1/2 teaspoons ground turmeric
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 6 whole cloves
- 1 to 2 serrano chiles, chopped
- 1 (14-ounce) can light coconut milk, divided
- 2/3 cup flaked unsweetened coconut, toasted
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- 2 (3-inch) fresh lemongrass stalks, crushed
- 1.5 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
- Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms. (this can be done much later in the process)
- Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 (or up to 4) hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.
- I used less meat to have more sauce, and more simer time.
- Simmer to level of sauce and meat desired.
Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Store in a sealed container.
make the coconut thickening mixture –
Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms. (this would be best day of, but can be made ahead)
- Store the remaing coconut milk for day of.
Follow the recipe from step 3
Verdict – delicious! Seriously so glad i took the time to make this, but definitely know it is time consuming!
I think this might be amazing with shrimp or chicken as well and also in the crockpot!