(My version of Rendang. Origin: West Sumatra)
“It seems like many cultures have their own versions of beef stew.” my guy said last night as we tried a delicious Middle-Eastern style Okra and Beef Stew. I nodded in agreement as I thought of other beef stews, like the French beouf bourguignon or the Indonesian rendang, a spicy beef stew from the West Sumatra region (and surely, there are plenty more delicious stews from all around). Their taste might be different from each other but they all make wonderful, substantial, and nourishing meals.
The beef-stew talk last night got me thinking about my spicy beef stew. I looked at my blog and realized that I have yet to write about it. This dish is one of my favorite dish. Traditionally prepared for special occasions, this stew takes a long time to cook. But, just like any other slow-cooked meal, the meat gets to be rich tasting and tender that it just melts in your mouth. This particular dish is less watery than what a stew would typically look like but wait until you taste the sauce. Oh the sauce! After cooking, the liquid that the meat stew in becomes this thick, spice filled, and mouthwatering sauce that I could just eat with rice or bread alone.
A few years back, my mom taught me how to make the dish from scratch. Well, actually, she only told me the five main ingredients: ginger root, galangal root, lemongrass, red hot peppers, and turmeric. When I asked about how much of each I should use, she said that I should try and figure it out myself! She said that was how her mother taught her. I guess we’re big on learning-by-doing in this family. It worked out though. After years of tasting, tweaking, and perfecting, I think I have developed a version that my guy and I like very much.
Here’s my version of the stew.
- 2 pounds of stew beef
- 7-10 long red peppers, like Cayenne peppers (substitute with two red bell peppers if Cayenne is not available)
- 5-7 Thai peppers (Note: Spicy. Please adjust accordingly)
- 2 inches of ginger root (peeled)
- 1 inch of galangal root (peeled)
- 1 lemongrass (remove the the very top and bottom part)
- 5-6 shallots
- 2 tablespoon of minced garlic
- 1 can of light coconut milk
- 1 teaspoon of turmeric powder
Chop and mix the following in a food processor:
- Long red peppers (or bell peppers), Thai peppers, ginger, galangal, shallots, and garlic
- In a large pot, heat up a tablespoon of Canola oil over medium heat
- Saute the chopped and mixed spices from the food processor for a minute or two
- Add beef and stir to make sure it is well coated with the spices
- Fill up the pot with water enough to cover the beef
- Add lemongrass, turmeric, and salt
- Stir well and then bring to boil
- Add the light coconut milk and stir well
- Reduce the heat just a little bit, cover the pot with a lid, and let it cook for another hour and a half to two hours until the liquid is reduced by 2/3 (until 1/3 of liquid left)
- The meat should be fork tender when it’s done
- Best served with white jasmine rice
Note: Since I enjoy the sauce from this dish SO much, I make my version to have more sauce than how the original would have.
Serve 2 generously