Name: Mint and Lime Bali-Style Beef Rendang with Yellow Rice
Total time: 122 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500g beef chuck; 2 cups coconut milk; 2 stalks lemongrass, bruised; 3 kaffir lime leaves; 100g shallots, sliced; 5 cloves garlic; 2 tbsp brown sugar; 1 tsp turmeric; 1/2 tsp salt; 1/2 cup yellow rice; 1 tbsp oil; 1/2 cup water; 1 tbsp fresh mint leaves, chopped; 1 tbsp lime juice

Mint and Lime Bali-Style Beef Rendang with Yellow Rice

Cooling mint and zesty lime to balance the richness of the dish.

122 minutes4 servings

Method

Mix chopped mint into the turmeric. Add lime juice during preparation with brown sugar and salt.
In a large pot, heat oil and sauté beef until browned. Add shallots, garlic, and turmeric; cook 5 minutes.
Pour in coconut milk, lemongrass, and kaffir lime leaves. Bring to a simmer and cook 1 hour.
Add brown sugar and salt. Continue cooking 30 minutes until beef is tender and sauce is thick.
Meanwhile, cook yellow rice in water with a pinch of salt until tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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