Crock-pot Beef Rendang

Beef rendang

The main ingredients are clockwise from the top: beef cubes, toasted dessicated coconut,

kaffir lime leaves, ground ingredients fried in oil and a can of coconut milk

On the left is assam jawa (tamarind) and on the right is assam keping

My Muslim friends will celebrate the end of the fasting month (Ramadan) in two days with the celebration of Eid al-Fitr or Hari Raya Aidil Fitri as it is called in Malaysia. In Malaysia is it quite standard fare to be served chicken or beef rendang which is a spicy, Malay stew together with glutinous/sweet/sticky rice. There are many variations of rendang which typically has lemon grass, galangal, onions and chilies ground and cooked in lots of oil until fragrant and then may be made without any spices or many types of spices like cinnamon, star anise, cardamom and cloves. My version which I learnt from a Malay friend has a lot of spices and meat curry powder which has cumin, coriander and fennel which I think gives it a lot of depth. You can make rendang with pretty much any meat; the same friend has made it with turkey or you can also use mutton which is what my sister’s mother-in-law makes her delicious rendang with. It is also popularly made with chicken on the bone which cooks much faster than the beef.

I always make a big portion of rendang because it is quite time consuming to make it, but also because it freezes very well and I can thaw and reheat a portion for our dinner if I’m pressed for time or stumped with what to cook. Making it in a crock pot eliminates the need to stir the rendang often as the low heat of the cooking ensures that the dish will not burn.  If you don't own a crock pot then by all means cook this in a wok or large pot on the stove, but just be prepared to stir every few minutes and watch that the dish does not burn!  Keith absolutely loves this and so do most of our friends whom we’ve served this to (ok maybe they’re just being polite!) but it is definitely one of our favorites.

CROCK POT BEEF RENDANG

Serves 8 - 10

5 pounds beef (chuck or other stew meat), cut into 1½” cubes

1 cup (4 oz) desiccated coconut

3 tbsp meat curry powder

1 cinnamon stick

2 star anise

2 big onions

4 stalks lemongrass

2 tbsp galangal powder

3 tbsp chili powder

1 tbsp turmeric

3 – 4 pieces assam keping (or soak 2 tbsp tamarind pulp in ½ cup warm water, strain)

5 – 6 kaffir lime leaves, torn

3 tbsp sugar

1 tbsp salt

1 13.5 oz can (2 cups) coconut milk

1 cup water

1 cup oil

• Dry fry the desiccated coconut in a wok, stirring continuously until dark golden brown. Cool then finely grind in a spice/coffee grinder. Set aside
• Finely grind the onions and lemongrass in blender with 1 cup water. Stir in the galangal powder, chili powder and turmeric. Set aside
• Heat oil, fry the cinnamon stick and star anise for a few minutes. Add the meat curry powder, fry for another minute until fragrant, stirring continuously.
• Add ground onion mixture. Cook for about 30 minutes until fragrant and oil surfaces to the top.
• Transfer to a crock pot, add beef, coconut milk, assam keping or tamarind juice, kaffir lime leaves, fried desiccated coconut, sugar and salt and mix well. Turn on crock pot to high heat and cook covered for 2 hours. Then take lid off and cook for another 2 hours, stirring occasionally until most of the liquid has gone and the meat is tender.
• Rendang tastes better the next day. Freezes well for up to 6 months

Ribs To Die For!

BBQ ribs, corn bread and baked beans

I like to ask people this question, "If you were on death row waiting to be hanged what would be your last meal?" Ok so maybe the question is a little dramatic and I could just ask, "What is your most favorite meal?", but you have to admit that my death row question really makes a person think about their absolute, most favorite meal!

I would kill for really good BBQ ribs! Which I guess creates a paradox because I would be sent to death row where I would have BBQ ribs as my last meal! I just love the succulent, juicy, fall off the bone, sweet and spicy taste of really good BBQ ribs. Here's a recipe that I like to make especially in the summer. It is rubbed with a spice rub which has cocoa powder as an unusual ingredient, baked in the oven and then finished with BBQ sauce. People I have made this for have said it's good, and maybe even worth killing for!

BBQ Ribs

2 racks of St Louis style or baby back ribs. Trim excess fat, and remove the skin membrane on the inner side of the ribs so that the spice rub will penetrate.

Spice Rub for 2 racks of ribs:

3 tbsp ground fennel
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp cocoa powder
1 tbsp celery seed
1 tbsp chili powder
½ tbsp black pepper
1 tbsp salt
¼ cup brown sugar
2 tbsp Dijon mustard
1 cup BBQ sauce

• Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Mix all ingredients together except the Dijon mustard. Spread the Dijon mustard on both sides of the ribs. Sprinkle spice mixture evenly over both sides of each rack of ribs. Press the spice mixture into the ribs to coat completely. Set aside in fridge for at least 2 hours for the flavors to penetrate.
• Preheat oven to 425°F. Cook ribs on racks on sheets for 20 minutes then reduce temperature to 275°F for another 2 – 2½ hours (until meat pulls away easily from the bones).
• Remove from oven and using a basting/pastry brush, smother the ribs with ½ the BBQ sauce. Return to oven and bake for another 10 minutes. Remove, brush with the remaining BBQ sauce and let it stand 10 minutes for juices to redistribute before serving.

Yummy, Yummy, Mutton Curry

There are many really good Indian restaurants close to where we live and occasionally we like to indulge in the all-you-can-eat buffet that most of these places have. One of the dishes that Keith really likes is mutton curry. I do make this at home, and usually in a large quantity because it freezes very well. Leave out the potatoes if you are doing this and instead boil the potatoes separately and add them to the curry before serving.

MUTTON CURRY
Serves 6

2 pounds mutton, cut into 1½“ cubes
6 pips garlic } finely ground
1½“ ginger }
1 cup plain yogurt
1 cinnamon stick
1 star anise
5 cardamoms
5 cloves
1 tsp fennel seeds
1 tsp cumin seeds
1 big onion, cut into rings
6 curry leaves
1 big tomato, cubed
3 heaped tbsp meat curry powder
3 potatoes, peeled and cut into quarters
½ cup oil

• Marinade mutton cubes with ½ cup yogurt, ground ginger and garlic for 1 hour or more.
• Heat oil, when hot fry cinnamon stick, star anise, cardamom, cloves, fennel seeds and cumin seeds for 2 minutes until fragrant.
• Add in sliced onions and curry leaves and fry until onions are slightly brown, add in the tomatoes and cook for 2 minutes until tomatoes are slightly soft.
• Add in marinated mutton cubes and stir until meat changes color. Add in ½ tbsp salt and 2 cups water, cover and cook on low fire for 30 – 40 minutes until meat is tender.
• Add in potatoes and the meat curry powder and cook for about 15 minutes or until potatoes are cooked.
• Add in the rest of the yogurt and cook another 5 minutes.