Beef Rendang

Name: Beef Rendang
Ingredients: 1/2 cup chopped shallots; 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 ground cinnamon; 6 whole cloves; 1 to 2 serrano chiles, chopped; 1 (14-ounce) can light coconut milk, divided; 2/3 cup flaked unsweetened coconut, toasted; 1 teaspoon grated lime rind; 2 tablespoons fresh lime juice; 2 teaspoons sugar; 2 (3-inch) fresh lemongrass stalks, crushed; 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes; 1 (14-ounce) can fat-free, less-sodium chicken broth; 4 cups hot cooked basmati rice

18 ingredients

3 steps

Ingredients

1/2 cup chopped shallots
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 ground cinnamon
6 whole cloves
1 to 2 serrano chiles, chopped
1 (14-ounce) can light coconut milk, divided
2/3 cup flaked unsweetened coconut, toasted
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons sugar
2 (3-inch) fresh lemongrass stalks, crushed
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 (14-ounce) can fat-free, less-sodium chicken broth
4 cups hot cooked basmati rice

Directions

1

Place first 9 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

Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.
3

Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.