Beef rendang from Set for the Holidays with Anna Olson: Recipes to Bring Comfort and Joy (page 136) by Anna Olson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on May 04, 2024

    With the option of starting with leftover cooked beef or raw, I chose raw, seasoning / browning it 1st (not mentioned but I assumed the cooked would come in with lots of flavour). Scaled to 2/3'ds, I started with 1 small very(!!) hot red chile and then later, for a little more warmth & a redder colour (rendang is never a "looker") I added gochgaru & tomato powder to good effect. The pot was topped up with cauliflower, peas, sweet red peppers, spinach & Thai basil for a more complete dinner bowl and we both really enjoyed this over a bed of smashed red skinned potatoes. The braise did take longer than she suggests but it was well worth the wait.

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