Beef Rendang Preparation Time: 15 Minutes
Cooking Time: 2 Hours
Total Time: 2 Hours 15 Minutes
Servings: 6
Beef Rendang Necessary Ingredients:
- 2 to 3 lbs beef roast
- 1 large yellow onion
- 1 large potato
- 2 large carrots
- 2 cans coconut milk
- 1 cups beef stock
- 1/2 cup cooking wine
- 1 cup yellow curry
- 10 kaffir lime leaves
- 1/2 cup diced lemongrass
- 2 tablespoons Vegetable oil
- 6 cloves garlic
- ½ cup sliced shallots
- 1 cup toasted coconut flakes
- 1 cinnamon stick
Garnish Ingredients
- 2 ounces fresh cilantro
- 3 ounces sliced green onion
Asian Best Beef Rendang Curry Instructions:
Season beef roast with salt and pepper.
Wipe the grates with vegetable oil and brown all sides of the beef roast on the grill.
Remove the browned roast, set aside. Set the grill temperature to 350 degrees Fahrenheit.
Sauté onions in remaining veg oil in Dutch oven. Add shallots, lemongrass, garlic, onion and cook until the edges are brown, and the pot is fragrant.
Deglaze Dutch oven with white wine and stock. Add coconut milk and the browned beef roast.
Add yellow curry, kaffir lime leaves, toasted coconut, and the cinnamon stick. Braise at 350 degrees Fahrenheit on the grill for 2 hours.
Add in the potatoes and carrots, continue to cook for another ½ hour or until meat is tender to your preferences. Skim any undesired fat from the top of liquids. Serve with Jasmine Rice. Garnish with sliced green onion and cilantro.
Enjoy!
