Beef Rendang (spin-off from Looking to try something new/complicated)

I mentioned Beef Rendang in Drew Orleans' thead. I said my recipe was from Hot Sour Salty Sweet, but actually, I used a recipe from Molly Stevens' "All About Braising."

I don't have the recipe with me, but if anyone is interested, I can get it when I get home. But surprise, surprise, I seem to have some pics (from 2005, NOT on my phone!) of some of the process.

The paste ingredients include ginger, galangal, shallots, garlic, turmeric (in the measuring spoon), dried chiles and lemon grass. Those ingredients went into the food processor, although now that I have a really good mortar and pestle, I would use that, instead. Other spices used in the braise include cinnamon sticks, star anise, cardamom pods, keffir lime leaves, and coarse salt:



I fried the paste in peanut oil for 8-10 minutes and then added the cinnamon sticks, star anise, cardamom pods, the meat, and a pinch of salt. Coconut milk is added to cover the meat (not pictured).



Long simmering process, adding more coconut milk several times as it braised. Final product was actually darker than it shows in the picture.


I think it should've had more liquid for serving over rice, even though I wasn't having any.