{"product_id":"beef-rendang","title":"Beef Rendang","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 pounds beef chuck, cut into 2-inch cubes\u003c\/li\u003e\n\u003cli\u003e2 cups unsweetened coconut milk\u003c\/li\u003e\n\u003cli\u003e1 cup coconut cream\u003c\/li\u003e\n\u003cli\u003e8 dried red chilies, deseeded\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic\u003c\/li\u003e\n\u003cli\u003e3 tablespoons fresh ginger, sliced\u003c\/li\u003e\n\u003cli\u003e3 stalks lemongrass, white part only, chopped\u003c\/li\u003e\n\u003cli\u003e4 shallots, peeled\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tamarind paste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fish sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sugar\u003c\/li\u003e\n\u003cli\u003e2 teaspoons salt\u003c\/li\u003e\n\u003cli\u003e3 tablespoons vegetable oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eBlend dried chilies, garlic, ginger, lemongrass, and shallots with 1\/2 cup coconut milk until smooth paste forms\u003c\/li\u003e\n\u003cli\u003eHeat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat\u003c\/li\u003e\n\u003cli\u003eAdd the spice paste and fry for 3-4 minutes, stirring constantly until fragrant\u003c\/li\u003e\n\u003cli\u003eAdd beef cubes and stir to coat with the spice paste, cooking for 5 minutes\u003c\/li\u003e\n\u003cli\u003ePour in remaining coconut milk and coconut cream, stirring well\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally\u003c\/li\u003e\n\u003cli\u003eAdd tamarind paste, fish sauce, sugar, and salt\u003c\/li\u003e\n\u003cli\u003eContinue simmering for 30-45 minutes until beef is very tender and sauce reduces to a thick, rich consistency\u003c\/li\u003e\n\u003cli\u003eThe rendang is ready when oil starts to separate from the sauce and beef is fork-tender\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a food processor or blender to create the spice paste for best results\u003c\/li\u003e\n\u003cli\u003eA Dutch oven or heavy pot with a lid works best for even heat distribution\u003c\/li\u003e\n\u003cli\u003eRendang tastes better the next day as flavors develop, so consider making it ahead\u003c\/li\u003e\n\u003cli\u003eStore in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months\u003c\/li\u003e\n\u003cli\u003eStir occasionally while simmering to prevent sticking and ensure even cooking\u003c\/li\u003e\n\u003cli\u003eIf sauce is too thin at the end, simmer uncovered longer to reduce further\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49891413229665,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Beef_Rendang.jpg?v=1793226759","url":"https:\/\/www.pantribot.com\/products\/beef-rendang","provider":"PantriBot","version":"1.0","type":"link"}