Beef Rendang #SundayFunday

Chunks of Beef slow-cooked in warm spices and coconut milk until fall-apart tender, start off in the slow cooker, and finish on the stovetop thickening the sauce into a glaze.

The Sunday Funday Bloggers are sharing Indonesian Recipes today......

Amy of Amy's Cooking Adventures is hosting this week and invited us to join her in sharing Indonesian recipes.  

Amy, I, and several other Sunday Funday Bloggers also join in for the Eat the World Challenge each month.  This month both groups' posting date landed on the same day so Amy chose to extend the theme of Indonesia to our Sunday Funday event as well.  

Normally this would mean that I would make one recipe and share both groups in one post, however, this month I decided to also make an Indonesian Salad that is a perfect side to the Beef Rendang Bowl that I served up.  

Let's see what the other Sunday Funday Bloggers are sharing today.......

• Beef Rendang from A Day in the Life on the Farm  
• Iga Bakar (Indonesian BBQ Beef Short Ribs) from Palatable Pastime 
• Nasi Goreng with Chicken from Amy’s Cooking Adventures   
• Nasi Goreng- Vegetarian from Sneha’s Recipe  
• Rijsttafel, An Indonesian Feast with a Colonial Twist from Culinary Cam 
• Soto Ayam (Indonesian Chicken Soup) from Karen’s Kitchen Stories  

I chose to slow-cook my Beef Rendang in the crockpot as I was out running errands during the day.  You can also save time and only dirty one pot, by cooking this stovetop in a Dutch oven, simmering for about 3 hours, instead of putting the ingredients into the crockpot.

I chose to make a bowl with some rice and stir-fry vegetables, serving the Gado Gado (Indonesian Salad) as a first course. Make sure you head over to my Eat the World post that went live today to get the recipe for Gado Gado and see even more wonderful Indonesian recipes.

Beef, Curry

Entrees, Beef

Indonesian

Yield: 4 servings

Author: Wendy Klik

Beef Rendang

Chunks of Beef slow-cooked in warm spices and coconut milk until fall-apart tender, start off in the slow cooker, and finish on the stovetop thickening the sauce into a glaze.

Prep time: 15 MinCook time: 6 HourTotal time: 6 H & 15 M

Ingredients

• 1 small onion, cut into chunks
• crushed red pepper, to taste
• 6 cloves garlic
• 4 T. lemongrass paste, divided
• 3 T. ginger paste
• 3 T. peanut oil, divided
• 3 lb. blade roast, bone and fat removed, cut into 2" cubes
• 1 cinnamon stick
• 3 star anise
• 1/4 t. ground cloves
• 1/2 t. ground cardamom
• 1 can (14 oz) full fat coconut milk
• 2 T. vinegar
• 1 lime, quartered
• 1 T. brown sugar
• salt and pepper to taste

Instructions

1. Place the onion, crushed red pepper, garlic, 3 Tablespoons of the Lemongrass paste, ginger paste, and 2 Tablespoons of the peanut oil into the bowl of a food processor. Seal and run until pureed with only fine chunks.
2. Season the beef chunks with salt and pepper. Heat the remaining Tablespoon of oil in a large skillet over high heat. Add the beef and sear until browned. Remove to the crock of a slow cooker. Alternatively, you can use a Dutch oven and cook this stovetop. Place the beef onto a plate and set aside.
3. Lower the heat to medium-low and stir in 1/2 cup of water, scraping up any browned bits stuck to the bottom of the pan. Add the pureed mixture to the pan, cooking for a couple of minutes until it starts to darken. Stir in the coconut milk, vinegar, and brown sugar. Remove from heat.
4. Sprinkle the beef with the cloves and cardamom, place the cinnamon stick and star anise on top of the beef chunks, and then pour the Coconut milk mixture over all. Sprinkle in the lime pieces, cover, and cook on low heat for 6-8 hrs. Alternatively, add the spices to the coconut milk mixture in the Dutch oven, return the meat and any juices to the pot along with the lime, cover, and simmer over low heat for 2-3 hrs, until fall apart tender.
5. Transfer the stew from the slow cooker to a large skillet over medium-high heat and cook, stirring occasionally, until the sauce is reduced, the meat has shredded and is covered by the glaze. Alternatively, increase the heat on the Dutch oven to medium-high and cook, stirring occasionally, until the sauce is reduced to a glaze that covers the shredded beef.
6. Remove the cinnamon stick, star anise, and lime pieces before serving.

Notes

Adapted from a recipe found at Recipe Tin Eats

Nutrition Facts

Calories

781.06

Fat (grams)

50.32 g

Sat. Fat (grams)

28.23 g

Carbs (grams)

13.3 g

Fiber (grams)

1.72 g

Net carbs

11.58 g

Sugar (grams)

4.04 g

Protein (grams)

72.24 g

Sodium (milligrams)

372.49 mg

Cholesterol (grams)

241.54 mg

Similar Recipes

BBQ Beef

Beef Barbacoa

Easy and Delicious Beef Ragu

https://adayinthelifeonthefarm.blogspot.com/2024/03/beef-rendang-sundayfunday.html

Property of A Day in the Life on the Farm