The strong, tropical-influenced flavors of this Indonesian Beef Rendang call for spiced ale or Imperial brown ale. All photography by Souders Studio, as seen in The Best of American Beer & Food.

A Delicious Dinner Pairing Beer With Each Course

Page 5: Indonesian Beef Rendang

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• Page 1: The History Of Beer
• Page 1: Pairing Beer & Food
• Page 1: Serving Tips
• Page 2: Spicy Steamed Mussels
• Page 3: Wood-Grilled Trout With Mission Fig Compound Butter
• Page 4: Pear & Lamb Kebabs With Harpoon Winter Warmer-Rosemary Pan
  Sauce
• Page 5: Indonesian Beef Rendang
• Page 6: Cheese Course
• Page 7: Vermont Maple Syrup & Porter-Poached Apples
• Beer Glossary: The Different Types Of Beer

Indonesian Beef Rendang

Hawaii-born brewer Fal Allen seeks out Asian pantry ingredients to flavor new brews, such as the Archipelago Trader Brown Ale made with gula melaka (palm sugar—see our Sugar Glossary) and fresh young ginger root. “Alamak, so good, it broke da mout,” says Allen of this recipe. Serve it with steamed rice.

Yields 6 servings.

1. Beer Pairing: Spiced ale or imperial brown ale.

Ingredients

2 tablespoons canola oil 6 cloves garlic, minced, about 1⁄4 cup 6 large shallots, chopped, about 1 cup 3 ounces red chile peppers, seeded and finely chopped* 3 tablespoons freshly grated galangal (or 2 tablespoons freshly grated ginger root) 2 tablespoons freshly grated turmeric root (or 1 tablespoon powdered turmeric) 1 tablespoon freshly grated coriander root (or 1 teaspoon powdered coriander)

Galangal, or blue ginger. Photo courtesy of Wikipedia.

• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh ginger root, grated
• 2 stalks lemongrass, bruised and chopped
• 2 bay leaves
• 5 kaffir lime leaves (see the different types of lime)
• 1 tablespoon sea salt
• 4 cups coconut milk
• 4 ounces tamarind paste
• 2-1⁄2 pounds beef chuck roast, well trimmed and cut into 1-inch cubes
• Fresh minced cilantro leaves

*Use caution in handling hot peppers, and wash hands thoroughly before touching eyes. See our Chile Glossary for the different types of chiles.

Preparation

1. In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes.
2. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently.
3. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro leaves.

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