Beef Rendang
Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement. Imagine hot chile peppers, shallots, garlic, ginger, galangal, kaffir lime leaves, lemongrass, cloves and cinnamon—tamed only slightly by sweet, creamy coconut milk. The beef is braised in this intense fusion of flavors long enough to soak up all of the sauce. Rendang isn’t going to win any beauty contests, but when food tastes this good, who cares what it looks like? Servings: 4 to 6 Time in the Kitchen: 2 hours (45 minutes prep time) Ingredients 3 Thai or other hot chile peppers, chopped 4 shallots, roughly chopped 4 garlic cloves, roughly chopped 1 2-inch piece ginger, peeled and thinly sliced (5 cm) 1 2-inch piece fresh galang