WITH lemongrass rice
Rendang is one of my all-time favorite foods, partly for sentimental reasons (on our first not-date, six or so years before we got married, Derek and I had Indonesian food) and partly because it hits all my favorite notes: spicy (chiles fresh and ground), herby (lemongrass, and lots of it), and tart (tamarind).
In a good blender or mini food processor, combine the bell pepper, serrano chile, garlic, ginger, cumin, coriander, hot paprika, turmeric, coconut milk, chopped lemongrass, tamarind, jaggery, and salt. Puree until very smooth, then scrape into the slow cooker. Add the beef and turn to coat it with the sauce. Cover and cook on low for 8 hours.
If the sauce is very thin, ladle as much of it as possible from the cooker into a wide saucepan (leaving the beef in the cooker pot). Bring the sauce to a boil over high heat, then lower the heat a bit and boil, stirring frequently, until the sauce is reduced and thickened somewhat. Season with more salt, if needed, then return the sauce to the cooker with the beef and serve.
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