Beef Rendang

 I have another rendang recipe on here but this one is even better and more authentic. I do substitute pork if I dont have beef on hand. 

Ingredients:
1 1/2 lbs beef or pork cut into cubes
5 Tbs cooking oil
1 stick cinnamon , about 2 inch length
3 cloves
3 star anise
3 cardamon pods
1 lemongrass, cut into 4 inch length and pounded
1 cup thick coconut milk, coconut cream (I just use a whole can of coconut milk)
1 cup water
2 tsp tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced (I sometimes leave these out when I dont have them on hand)
6 Tbs kerisik, toasted coconut
1 Tbs sugar or palm sugar to taste
salt to taste

Spice paste:

5 shallots
1 inch galangal (I used dried)
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-13 dried chilies, siaked in warm water and seeded

Instructions:

1. Chop the spice paste ingredients and then blend it in a a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamon and stir-fry until aromatic. Add beef or pork and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik, sugar, stirring to blend well with the meat. 

3. Lower the heat to low, cover the lid an simmer for 1 - 2 hours or until the meat is really tender and the gravy had dried up (I like to let it simmer for multiple hours). Add more salt and sugar to taste. Serve immediately with steam rice (l like to use coconut rice).

Notes: To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok or cast iron pan or any pan ;) and stir continuously until they turn golden brown. 

Jamaican Brown Beef Short Ribs

I made this for our Passover dinner and they were amazing!!

Ingredients:
2 1/2- 3 pounds short ribs
¼ cup canola oil
1 Tablespoons brown sugar
1 bay leaf
1 teaspoon grated ginger
1-2 teaspoons minced garlic
1 medium onion diced
1 teaspoon fresh or dried thyme
1 teaspoon hot sauce
1 teaspoon smoked paprika
1-2 small bell pepper
1 tablespoon ketchup
2-3 cups broth/water or more (I used beef broth)
1 teaspoon bouillon powder adjust to taste optional
Salt to taste

Directions:
Preheat oven to 375° degrees.
Season short ribs with salt and pepper to thoroughly cover all sides
Heat the oil an oven safe Dutch oven pan over medium heat. Add short ribs and brown well, turning once, about 2 -3 minutes per side, until short ribs are brown. Do not overcrowd pan. Cook in batches, if necessary.
Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, garlic, thyme, and bay leaf and hot sauce. Stir for about 2-3 minutes until onions is translucent.
Then add ketchup, brown sugar, bell pepper, bouillon and or water. Bring to a boil cover the pan and place in the preheated oven for 21/2 -3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.
Adjust for salt, pepper and soup consistency.

Indonesian Beef (or Pork) Rendang

I have also substituted this recipe with pork and it tasted amazing.

Ingredients:

3 or 4 lb. beef or pork

Kosher salt

2 lemongrass stalks

1 shallot, chopped

4 garlic cloves

2  jalapeños, seeds removed

1 1" piece ginger, peeled, finely grated

1 13.5-oz. can unsweetened coconut milk

1 Tbsp. curry powder

1 cup cilantro leaves with tender stems

2 Tbsp. fresh lime juice


Steamed white rice (I use Coconut Rice)

Directions: 

Season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add onion, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.

Arrange meat in crockpot and pour purée over. Cook until meat is tender and falls apart. (about 5 or 6 hours) 

Toss cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.