October 30, 2022
Beef Rendang (deeply flavorful, and just enough sauce to soak through the rice)
The following is for about 3 people (or 2 people & one person's lunch the next day)
In a small dutch oven, over the stove, add:
1 1/2 cans of organic coconut milk
1 stalk of lemon grass cut into 4 pieces (remove the outer layers first...reducing the slak to about half the size)
1/2 cup mixture of shallots and red onion...or just one of them
2 tbsp finely diced ginger
1 tbsp chili paste
1 tbsp finely diced red Chile...choose the type and amount of heat that you like
1 tbsp finely diced garlic
1-2 tsp fresh lime or lemon juice
1 tsp tumeric
Bring to a boil and then immediately reduce to simmer. While the sauce is coming to a boil, you'll need to cut up your beef into bite size pieces, removing any large chunks of fat or grissly parts. (keep a little bit of fat, for the flavor it adds)
1-1.25 lbs of any cut of beef that is ideal for slow-cooking (oxtail, chuck roast, rump roast, brisket, shank, eye of round, round tip, short ribs)
When the sauce is down to a simmer, and you've reduced your stove flame as low as it will go, add the bite-sized beef pieces. Simmer uncovered for 2-2 1/2 hours, stirring frequently. Don't let hte bottom burn. Cook until the beef falls apart easily with a fork. Remove from the heat when it's done, discard the 4 lemon grass pieces, and stir in a little chopped fresh cilantro. Let it rest while the rice cooks.
Tumeric Rice
Rinse one cup of basmati rice, until the water is mostly clear.
Shake out excess water and put in a small sauce pan.
Cover with 1 1/2 cups of room-temp filtered water
Gently stir in 1/2 tsp of tumeric (or a pinch of saffron threads)
Add 2 whole star-anise to the top
If you prefer lemony tasting rice...add one cut up stalk of lemon grass
Also optional...add a couple whole cardamom pods, if you have some on hand
Bring to a boil, uncovered
Reduce to simmer, cover and set timer for 10mn. Do not remove the lid during this time.
After 9-10mn, check to see if all water has been absorbed, and if not, cook for another mn until there's no more liquid when you tilt the pan. Remove the star-anise (as well as lemon grass & cardamompods, if you used them.) Fork through the rice, but don't stir it with a spoon. You want it to to remain fluffy and separated.
Serve the beef over the rice. Top with fresh chopped cilantro.
Veg-Bean Salad
I usually have some kind of bean in my fridge, that I have slaked overnight and slow cooked the next day. I happened to have some cooked cannellini beans on hand, so I started with these., Then I added chopped red bell pepper, corn cut off the cob (and gently heated over the stove), red onion, green onion, and avocado. The dressing was a l ittle bit of chipotle chile in adobo sauce, fresh lime juice, and fresh toasted (then ground) cumin.
This made for a bit of a cross-cultural dinner...and not something I would put together if guests were coming over...but the other salad I had planned (asian-inspired slaw) would have involved more time and I was missing a few ingredients. Also, I was tired...so this was a short-cut. It still worked though...dinner was packed with flavor! (I'll make the asian slaw for dinner tomorrow, along with some fish I purchased at the Farmer's Market!)
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