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Malaysian Short Rib Beef Rendang
by Zak Pelaccio, Fatty Crab (West Village), New York, NY

Directions

Serves 10 (photo courtesy of Chichi Wang)

1. Two days before cooking:

Tumeric paste: Combine first set of ingredients and pound in a mortar or purée in food processor. Use some of the chili soaking water to help the machine purée the ingredients, if necessary. The purée should be as smooth as you can possibly get it, but don't stress out if there are some chunky bits; it'll be fine. In a container large enough to hold all the beef, rub the paste all over the beef and leave it in the container sitting in the fridge to marinate for 48 hours. Wear gloves when working with turmeric and turmeric paste as it will stain your hands.

 2. The day of cooking:

Shallot Paste: Purée all the ingredients in a food processor until as smooth as possible. Scoop the paste out into a small container and let it hang out until you are ready to use it.

To braise: Preheat the oven to 225°F.

Place marinated short ribs in a single layer in a deep-sided roasting pan. You may need 2 pans to avoid stacking. Season each pan with the 1/8 cup kosher salt, or, if it all fits in one big pan, use 1/4 cup of kosher salt to season the whole deal. Divide the coconut milk, shallot paste, and assam skins evenly and add to the roasting pans. Toss the ribs to incorporate all the ingredients. Cover the pan(s) with parchment and top with tight fitting lid of foil.

Braise at 225°F until fork tender, about 6 to 6 1/2 hours.

3. Prepare the Gula Jawa Syrup anytime, as it keeps for months.

For Gula Jawa Syrup:

Add gula jawa and water to sauce pot. Simmer on low flame until sugar has completely dissolved. Reserve warm for serving. To store, place in airtight container in refrigerator.

You can prepare the kerisik well in advance too.

4. To Serve your rendang: Remove the ribs from the oven and carefully remove the foil and parchment and to make sure they are tender. If not, put the ribs back in the oven and continue cooking. If so, sprinkle the toasted coconut flakes over the ribs. The kerisik will absorb some of the fat and adhere to the meat thus increasing the unctuous, splendiferous flavor.

Spoon as many ribs as you would like to serve for this occasion into a large serving bowl or platter. Top with the braising liquid, oil and all. If you are keeping some ribs in reserve, reserve some of the liquid too. Drizzle the gula jawa syrup over the meat and sprinkle the thin sliced kaffir lime leaves on top. Serve the ribs with a side bowl of cut lime wedges and a large bowl of steamed coconut rice.

 

 

Ingredients