Curries are a long cook dish to create tender pieces of meat in rich spicy sauces. This makes them ideal options for the long cook method of sous vide, this particular version taking 72 hours!
The beef rendang is made the traditional way including a scratch-made curry spice paste and individually added sauce ingredients. This version uses coconut milk for the sauce. Any beef works well but is ideal for brisket offcuts.
This rich curry can be served with any style of rice but goes well with Jasmine. Also is a great option to store or freeze for future meals.
Once the foundation of the beef rendang curry is created, it is sealed in the sous vide bag ready to cook.
The spice base for the beef rendang is cooked gently in a frypan to activate the spices and remove the raw flavors.
The beef needs to be seared prior to the sous vide cooking to create the beefy flavors through the millard reaction that occurs when browning.
Cutting the beef into pieces that are all the same size helps even cooking preventing some pieces being overcooked and falling apart while others are tough.
The rich beef rendang curry can be served with your choice of rice. It pairs well with traditional curry accompaniment.
Sous Vide Beef Rendang Recipe
This rich curry is cooked in a sous vide style for 72 hours to create tender meat and a rich sauce.
Preparation 45 minutes
Cook 3 days 1 hour
Ready in 3 days 1 hour 45 minutes
Servings 4
Ingredients
Beef
- 2 lb stewing beef
- 1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub -Hot
Spice Paste
- 5 tablespoons finely minced lemongrass white part only
- 4 teaspoons chopped garlic
- 8 shallots peeled and chopped
- 6 teaspoons coriander powder
- 6 teaspoons mild chili powder
- 1/2 cup canola oil and more if needed
Coconut Sauce
- 8 tablespoons coconut cream
- 2 teaspoons fish sauce
- 4 teaspoons sugar
- 1 teaspoon cinnamon
- 4 teaspoons tamarind paste
Aromatics
- 2 sticks cinnamon
- Thaior Serrano chilies to taste
- 8 whole cloves
- 6 whole cardamon pods
- 6 kaffir lime leaves (or substitute with lime zest)
To Serve
- 4 tablespoons toasted grated coconut
Equipment
- sous vide unit
- 1 1-gallon sous vide bag
Directions
Beef
- Dice beef into 1-inch (2 ½ cm) cubes.
- Sprinkle some Slap Yo’ Daddy Hot Rub over the beef cubes.
- Brown the surfaces of the beef cubes on a hot grill. Or smoke at 275 degrees F (135 degrees C) for 30 minutes. Set aside.
Spice Paste
- In a processor add the lemongrass, garlic, shallots, coriander, and chili.
- Turn on the blender and drizzle enough canola oil to allow the spices to blend into a paste.
- Heat a sauté pan with two tablespoons of canola oil to medium heat. Add the spice paste then saute gently until the oil begins to separate and the spice paste turns brown and fragrant; about 15-20 minutes.
- Set sauté pan and cooked spice paste aside to cool.
Coconut Sauce
- In a bowl add the coconut cream, fish sauce, sugar, cinnamon, and tamarind paste. Stir.
Aromatics
- In a bowl combine the cinnamon, chilies, cloves, cardamom, and Kaffir lime leaves.
To Sous Vide
- Add to the bowl containing the coconut sauce the cooked spice paste, browned meat, and aromatics. Stir thoroughly.
- Pour the contents of the bowl into a gallon-sized sous vide bag and seal.
- Set the Sous Vide machine to 150 degrees F (66 degrees C) for 3 days (72 hours).Tip: This time will vary based on the meat you choose, this is based on a choice grade brisket stewing meat.
To Serve
- Once cooked remove and cut open the sous vide bag. Taste and adjust seasonings with salt and pepper.
- Mix in the toasted coconut flakes, then serve with your favorite rice.
Nutritional Information
Calories: 1091kcalCarbohydrates: 32gProtein: 44gFat: 90gSaturated Fat: 33gPolyunsaturated Fat: 10gMonounsaturated Fat: 39gTrans Fat: 3gCholesterol: 161mgSodium: 489mgPotassium: 1210mgFiber: 9gSugar: 12gVitamin A: 1497IUVitamin C: 7mgCalcium: 159mgIron: 9mg
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