Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













Indonesian Beef RendangThe strong, tropical-influenced flavors of this Indonesian Beef Rendang call for spiced ale or Imperial brown ale. All photography by Souders Studio, as seen in The Best of American Beer & Food.

MENU

   

 

Meat & Poultry

Category Main Page
Articles & Reviews

   

Main Nibbles

Main Page
Articles & Reviews Of Products From A To Z

   

Product Reviews

Main Page
Diet, Kosher, Organic, Books,
News & More

   

 

December 2008

Product Reviews / Main Nibbles / Meat & Poultry

A Delicious Dinner Pairing Beer With Each Course

Page 5: Indonesian Beef Rendang

 

This is Page 5 of a seven-page article. To visit the other pages, click on the black links below.

 

Indonesian Beef Rendang

Hawaii-born brewer Fal Allen seeks out Asian pantry ingredients to flavor new brews, such as the Archipelago Trader Brown Ale made with gula melaka (palm sugar—see our Sugar Glossary) and fresh young ginger root. “Alamak, so good, it broke da mout,” says Allen of this recipe. Serve it with steamed rice.

Yields 6 servings.

  1. Beer Pairing: Spiced ale or imperial brown ale.

Ingredients

  • 2 tablespoons canola oil
  • 6 cloves garlic, minced, about 1⁄4
    cup
  • 6 large shallots, chopped, about 1
    cup
  • 3 ounces red chile peppers, seeded
    and finely chopped*
  • 3 tablespoons freshly grated galangal
    (or 2 tablespoons freshly grated
    ginger root)
  • 2 tablespoons freshly grated turmeric
    root (or 1 tablespoon powdered
    turmeric)
  • 1 tablespoon freshly grated coriander
    root (or 1 teaspoon powdered
    coriander)
Galangal
Galangal, or blue ginger. Photo courtesy of Wikipedia.
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh ginger root, grated
  • 2 stalks lemongrass, bruised and chopped
  • 2 bay leaves
  • 5 kaffir lime leaves (see the different types of lime)
  • 1 tablespoon sea salt
  • 4 cups coconut milk
  • 4 ounces tamarind paste
  • 2-1⁄2 pounds beef chuck roast, well trimmed and cut into 1-inch cubes
  • Fresh minced cilantro leaves

*Use caution in handling hot peppers, and wash hands thoroughly before touching eyes. See our Chile Glossary for the different types of chiles.

Preparation

  1. In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.
  2. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.
  3. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro leaves.

 

Go To Page 6: Cheese Course

Go To The Article Index Above

 

WHAT’S THE DIFFERENCE BETWEEN PORTER & STOUT?
CHECK OUT OUR GLOSSARY OF BEER TERMS.



Recipe courtesy The Brewers Association. All other materials © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact