Skip to main content

Beef Rendang with Potatoes and Cauliflower

I very rarely eat meat twice in a day. But even though we had Bò Nướng Hành Hương (Vietnamese Beef-Onion Roll) for lunch, Sundays are a great day for me to do a slow-cooked stew for dinner. So we had beef twice yesterday. There were no complaints from the boys and the littlest one even asked for a second helping.


Beef rendang is of Indonesian origin, from the Minangkabau ethnic group of Indonesia and is often served at ceremonial occasions and to special guests. But beware, beef rendang is not your everyday beef dish that you can whip up in a jiffy; it takes a good four hours of cooking, not including all the chopping and prep. Plus, I think that letting it sit overnight actually helped develop the flavors.

No beef rendang is made exactly the same, so I didn't feel too badly about taking some culinary liberties with the dish. I added in potatoes and cauliflower with this version

Ingredients
  • 1 pound boneless beef, cubed
  • 2 T butter
  • 2 T olive oil
  • 2 C diced onion
  • 2 T crushed garlic
  • 1 T minced ginger
  • 1 t minced turmeric
  • 3 T maple syrup
  • 1  C coconut milk
  • 2 C water
  • 2 t fish sauce
  • 1 T apple cider vinegar
  • 4 T soy sauce or gluten-free tamari
  • 2 T tamarind paste
  • 1 cinnamon stick (about 2-inch long)
  • 3 star anise
  • 2 black cardamom pods
  • 1 pound red potatoes, cubed
  • 2 C cauliflower, chopped into bite-sized pieces
  • cooked brown rice for serving

Procedure
Melt butter in a splash of olive oil in a soup pot or Dutch oven. Add onions, garlic, ginger, and turmeric. Cook until softened and aromatic, approximately 5 minutes. Add the beef and stir for 2 to 3 minutes until the beef is lightly browned on all sides.

Pour in the maple syrup, coconut milk, water, vinegar, fish sauce, and soy sauce. Whisk in the tamarind paste until smooth. Add in the spices - cinnamon, star anise, and cardamom pods. Bring to a boil, cover, and reduce heat. Simmer for 2 to 2-1/2 hours, until the meat is tender.

Add in the potatoes and cook for another 40 minutes. Add in the cauliflower and cook for another 10 minutes. Uncover and bring back to a boil until the sauce is thickened into a gravy.

Serve hot over brown rice.

Comments

  1. Hi Camilla, this would be a great contribution to Food on Friday: Beef over at Carole's Chatter. Please do bring it over to join in the fun. Cheers

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce