Description
A delightful Beef Rendang Coconut Cauliflower Crispy Shallot Bowl that combines tender beef in a rich coconut sauce with roasted cauliflower and crispy shallots.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 can (13.5 ounces) coconut milk
- 1 cup beef broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon tamari or soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 cup shallots, thinly sliced
- 1 tablespoon cornstarch
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
- Stir in the red curry paste, turmeric, cumin, coriander, and salt. Cook for another 2 minutes until fragrant.
- Add the beef cubes to the pot, stirring to coat them in the spice mixture. Cook for about 5 minutes until the beef is browned on all sides.
- Pour in the coconut milk and beef broth. Add the tamari and brown sugar, then bring the mixture to a simmer. Cover and cook on low heat for 2 to 2.5 hours, or until the beef is tender. Stir occasionally.
- While the beef is cooking, prepare the cauliflower. Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes until golden and tender.
- For the crispy shallots, heat a small saucepan over medium heat and add enough oil to cover the bottom. Once hot, add the sliced shallots and fry until golden brown, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with cornstarch for extra crispiness.
- Once the beef is tender, taste and adjust seasoning if necessary. Serve the beef rendang over a bed of roasted cauliflower, topped with crispy shallots, fresh cilantro, and lime wedges.
Notes
- For a spicier kick, add sliced red chilies to the beef rendang during cooking.
- To make it a complete meal, serve with steamed jasmine rice or quinoa alongside the cauliflower.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg