Beef Rendang

I made this the other night. It was fabulous. I think my kids fought each other for the leftovers the next day for lunch. I followed this recipe as a guideline, but as you see I highly modified (I tend to do that--grimace).

As Chris and I licked our plates clean, we talked about how adding cinnamon and coconut milk to a nice cut of beef is something I NEVER would have done 10 years ago. How our tastes have changed! Our next gastronomical adventure? Cooking with fish sauce. The last time I bought some was in Cambridge (9 years ago). I opened the bottle, smelled it and immediately through it in the garbage. I am ready to try again.

Beef Rendang

1 onion, chopped
1/3 cup thinly sliced peeled ginger
1 1/2 tablespoons minced garlic (about 5 cloves)
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons salt
1/4 teaspoon cinnamon
1 (14-ounce) can light coconut milk, divided
2 tablespoons fresh lime juice
2 teaspoons sugar
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 (14-ounce) can fat-free, less-sodium chicken broth
2 T tomato paste
4 cups hot cooked basmati rice
chopped green onions and cilantro, for garnish

1. Place first 7 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
2. Heat a large saucepan over medium-high heat. Add onion mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, lime juice, and next ingredients (through tomato paste); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Add more chicken broth if sauce gets too thick. Serve over rice. Top with chopped green onions and cilantro.