Irish Stew

Being half Irish, I can't let a winter's eve go by without posting a nice Irish Stew recipe.  I found this one over in Allrecipes and can't wait to try it.

Ingredients:

• 1 tablespoon and 1 teaspoon olive oil
• 2-3/4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 3/4 teaspoon salt
• freshly ground black pepper to taste
• 1-1/4 large onion, sliced
• 2-3/4 carrots, peeled and cut into large chunks
• 1-1/4 parsnip, peeled and cut into large chunks (optional)
• 5-1/3 cups water, or as needed
• 4 large potatoes, peeled and quartered
• 1 tablespoon and 1 teaspoon chopped fresh rosemary (optional)
• 1-1/3 cups coarsely chopped leeks
• chopped fresh parsley for garnish (optional)

Directions:

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Serves 8.

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is arguably the most famous beef dish in Malaysia, Indonesia, and Singapore.

Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time – not to mention patience and dedication – alone is probably a main obstacle for most people. For those of you who have never tried beef rendang, it can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it…

It is believed beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. In any case, beef rendang is a very popular dish for many Malaysians, especially the Malay community.

No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. 

Another fact about beef rendang: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.

For those of you who wish to learn more about beef rendang, check out this article on Wikipedia.

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Johannes says  this is good with white rice to tame the spiciness.  

Selamat Makan!