SYD Sous Vide Beef Rendang

SYD Sous Vide Beef Rendang

By: Harry Soo

Ingredients

2 lbs stew beef in 1 inch chunks (I used Choice grade brisket)
1 tablespoon SYD Hot Rub or salt and pepper

Spice Paste
5 Tablespoons finely minced lemon grass, white part only (discard any tough parts)
4 teaspoons chopped garlic
8 shallots, peeled and chopped
6 teaspoons coriander powder. I toasted coriander seeds in a saucepan over  gentle heat and ground it using a coffee grinder
6 teaspoons mild chili powder
½ cup canola oil, and more as needed to sauté the spice paste so it does not burn

 

Spice paste after sauteing

Spice paste after sauteing

 

Liquid ingredients
8 Tablespoons coconut milk (use only the cream part by letting a can of coconut milk sit for a day; open the can gently and skim off the thick coconut cream portion and discard the watery part)
2 teaspoons fish sauce
4 teaspoons sugar
1 teaspoon cinnamon
4 teaspoons tamarind paste (from Indian grocery store)

Use only the thick cream portion of the coconut milk

Use only the thick cream portion of the coconut milk

Aromatics
2 cinnamon sticks
Thai or Serrano chilies, as many as you like
8 whole cloves
6 whole cardamom pods (from Indian grocery store)
6 Kaffir lime leaves or substitute with lime zest (from Asian or Thai grocery store)

Toppings

4 Tablespoons toasted grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language); unsweetened coconut flake package

Aromatics that go into the sous vide bag

Aromatics that go into the sous vide bag

 

All four "Lego" blocks in the sous vide bag

All four “Lego” blocks in the sous vide bag

Recipe

  1. Dice beef into 1 inch cubes. Sprinkle some SYD Hot Rub or salt and pepper. Brown in a sauté pan. Set aside.
  2. Place spice paste into a food processor. Turn on and drizzle enough canola oil to allow the spice paste to blend into a paste. Remove
  3. Heat sauté pan with two tablespoons canola oil. Transfer the spice paste to the sauté pan once the oil has warmed up. Saute the spice mix under gentle heat until the oil begins to separate and the spice paste turns brown and fragrant (about 15-20 minutes).  Set sauté pan aside to cool
  4. Mix the liquid ingredients in a bowl. Add the spice paste, browned meat, and aromatics.  Stir thoroughly
  5. Place the mixture containing the four “Lego” blocks: meat, spice paste, liquids, and aromatics in a gallon sous vide bag and vacuum seal.
  6. Put into your Sous Vide Supreme @150F for 3 days or more depending on how tender you want your beef to be. I found 3 days is about right for my Choice grade brisket chunks but your time may vary depending on the cut of meat you used
  7. Remove and cut open the bag. Taste and adjust seasonings with salt and pepper. Mix in the toasted coconut flakes before serving with some steamed Jasmine rice.  Enjoy!

 

SYD Sous Vide Beef Rendang

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