Beef Rendang

Aus der Not heraus habe ich mal wieder zu Molly Stevens “All about braising” gegriffen. Es kam so, dass wir einfach auf gut Glück ein Stück Fleisch aus dem Tiefkühler nahmen. Das Kalbsgulasch, das dabei zu Tage kam, haben wir dann für “Beef Rendang” benutzt. Nur eben mit Kalb.

Das Endprodukt sah übrigens sehr gut aus. Und sehr lecker war es auch.


Hier noch das Rezept, leider nur in Englisch:

Beef Rendang

The Spice Paste

  • 4 to 6 dried red chiles, such as chile de arbol
  • 2 lemongrass stalks, woody tops, root ends, and outer layers removed, fragrant 4-inch cores coarsely chopped
  • 4 small shallots, coarsely chopped (scant 1/2 cup)
  • 2 to 3 garlic cloves, peeled
  • One 2 1/2-inch piece fresh ginger, peeled and coarsely chopped
  • One 2-inch piece fresh turmeric, peeled and coarsely chopped, or 1/2 teaspoon ground
  • One 2-inch piece fresh galangal, peeled and coarsely chopped (optional)
  • Pinch ofcoarse salt

The Braise

  • 2 tablespoons peanut oil
  • 3 whole star anise
  • 5 cardamon pods
  • Two 3-inch cinnamon sticks
  • 2 1/2 pounds boneless beef chuck or brisket, cut into 1 1/2 to 2-inch cubes
  • 1 1/2 teaspoons sugar
  • Coarse salt
  • 2 1/2 to 3 cups unsweetened coconut milk, or as needed
  • 4 fresh kaffir lime leaves (optional)

1. Make the spice paste: Combine the chiles, lemongrass, shallots, garlic, ginger, turmeric, and galangal, if using, in a blender, small food processor, or mortar and pestle. Season with the salt. Grind the spices to a coarse paste, adding 3 to 4 tablespoons of water as necessary if the flavorings are too dry to grind. Be sure to grind thoroughly; too many fibers or chunks will be unpleasant in the finished dish.

2. Frying the spice paste: Heat the oil in a wok or large deep skillet (12- to 13-inch) over medium-Iow heat. Add the spice paste and fry, stirring frequently with a wooden spoon, until the paste appears a bit glossy as the oil begins to separate out of it, 3 to 8 minutes. (If you added water to grind the paste, this will take the longer amount of time.) Add the star anise, cardamom, and cinnamon and stir to combine. Add the beef and stir to coat the meat evenly with the paste. Season with the sugar and a healthy pinch of salt.

3. The braise: Pour in enough coconut milk to just cover the beef and stir to blend the paste into the milk. Bring to a gentle simmer, and braise, uncovered, until the meat is almost tender, about 2 1/2 hours. Stir the beef every 20 to 25 minutes, and check that the simmer remains quiet-there should be occasional bubbles but certainly not a torrent. If necessary, lower the heat or place the pan on a heat diffuser. The color of the coconut milk will darken to a light milk chocolate color as it absorbs the beef juices.

4. The dry braise: As the liquid reduces to a thick paste, stir in the lime leaves, if using, and continue braising, monitoring the pan more closely. Eventually a clear oil will separate out from the paste. When this happens, stir more frequently, and then fry the beef in the oil until it becomes mahogany brown, another 45 to 60 minutes. During this last stage, you may want to retrieve the whole spices when you spy them (star anise, cardamom, and cinnamon), since you may not want to bite down on them unknowingly-though, I sometimes like to encounter them in a finished dish. (If you do remove the whole spices, collect them in a small bowl, then splash over a few teaspoonfuls of water to rinse them and return this flavored water to the pan.)

5. Finishing the sauce and serving: If you’ve used chuck, there will be as much as 1/3 cup clear oil in the pan when the rendang is done; brisket will give off less. Either way, spoon off and discard as much oil as you care to. Don’t be afraid to leave a bit for flavor. Stir and taste for salt. Serve warm or at room temperature.

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