Malaysian Beef Rendang
Let's get grilling
1
Season beef roast with salt and pepper.
2
Wipe the grates with vegetable oil and brown all sides of the beef roast on the grill.
3
Remove the browned roast, set aside. Set the grill temperature to 350°F.
4
Sauté onions in remaining vegetable oil in dutch oven. Add shallots, lemongrass, garlic, onion and cook until the edges are brown and the pot is fragrant.
5
Deglaze dutch oven with white wine and stock. Add coconut milk and the browned beef
6
Roast.
7
Add yellow curry, kaffir lime leaves, toasted coconut, and the cinnamon stick. Braise at 350°F on the grill for 2 hours.
8
Add in the potatoes and carrots, continue to cook for another ½ hour or until meat is tender to your preferences. Skim any undesired fat from top of liquids. Serve with Jasmine Rice. Garnish with sliced green onion and cilantro.
9
Enjoy!
Cooking for 4 people
Ingredients
-
beef roast (cut into 2” sizes)
2 to 3 pounds
-
large yellow onion
1
-
large potato
1
-
large carrots
2
-
coconut milk
2 cans (13 oz.)
-
beef stock
1 cup
-
cooking wine
½ cup
-
yellow curry
1 cup
-
kaffir lime leaves
10
-
diced lemongrass
½ cup
-
vegetable oil
2 tablespoons
-
garlic
6 cloves
-
sliced shallots
½ cup
-
toasted coconut flakes
1 cup
-
cinnamon stick
1
For Garnish:
-
fresh cilantro
2 ounces
-
sliced green onion
3 ounces
Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford and Masterbuilt
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