Best Rintaros Beef Curry Recipes

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CHEF JOHN'S BEEF RENDANG



Chef John's Beef Rendang image

The sauce in this amazing Indonesian curry might be invisible, but you'll know it's there. As it reduces, the water evaporates, leaving behind the fat and flavor that make this dish so unique and addictive. Originally, cooking meat this way helped preserve it in hot and humid Indonesia. Turns out, people continued making it long after refrigeration came around. Serve with steamed rice, garnished with cilantro and lime if desired.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indonesian

Time 4h30m

Yield 8

Number Of Ingredients 17

2 ½ pounds beef chuck
4 shallots, sliced
6 cloves garlic
1 (1 1/2 inch) piece ginger, peeled and sliced
1 ½ inch piece galangal, peeled and sliced
2 serrano chile peppers - stemmed, seeded, and sliced
1 Fresno chile pepper - stemmed, seeded, and sliced
1 tablespoon Korean red pepper flakes
1 teaspoon ground coriander
½ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅛ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
1 (14 ounce) can full-fat coconut milk
2 teaspoons tamarind paste
1 tablespoon brown sugar
½ stalk lemongrass, light part

Steps:

  • Cut beef chuck into 2-inch pieces.
  • Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
  • Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
  • In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
  • Remove lemongrass to serve. For best results, let cool and serve the next day.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 10.4 g, Cholesterol 64.5 mg, Fat 30.1 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 16.2 g, Sodium 60.9 mg, Sugar 2.7 g

FRAGRANT BEEF CURRY WITH RICE



Fragrant Beef Curry with Rice image

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

Categories     Beef     Garlic     Onion     Rice     Tomato     Stew     Curry     Fall     Cinnamon     Clove     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice

Steps:

  • Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
  • Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

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