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Recipe Detail Page
Sloppy Rendang Joes
Summer 2014
The Malaysian coconut curry at the heart of this sandwich cooks slowly until almost dry. In the final hour, the remaining fats and sugars begin a sort of magical alchemy as the colour changes from pale and milky to a dark rich brown and the flavour takes on added complexity while everything slowly caramelizes. It can be made up to a week in advance and refrigerated—if doing so, add the final ½ cup (125 mL) water and lime leaves while reheating on the stovetop. Galangal is a rhizome similar to ginger root and is available at Asian grocers; if unavailable, simply double the amount of ginger.
Makes 8
CURRY PASTE
5 stalks lemon-grass
2 tbsp (30 mL) tamarind paste
½ cup (125 mL) hot water
3 shallots, peeled and coarsely chopped
8 to 15 dried red chilies, or3 to 6 tsp (15 to 30 mL) dried chili flakes
1 tsp (5 mL) freshly ground nutmeg
¼ tsp (1 mL) ground cloves
1 piece ginger, 2 inches (5 cm) long, peeled and roughly chopped
1 piece galangal, 2 inches (5 cm) long, peeled and roughly chopped
8 makrut limes leaves, roughly chopped
4 cloves garlic, peeled
2½ tsp (12 mL) salt
1 tbsp (15 mL) palm, or brown, sugar
3 lb (1.5 kg) chuck roast, cut into1-inch (2.5-cm) chunks
1 cinnamon stick, 6 inches (15 cm) long
2 cans (each 398 mL) coconut milk
2½ cups (625 mL) water, divided
½ cup (125 mL) desiccated unsweetened coconut, toasted (optional—see TIP below)
6 makrut lime leaves, finely chopped
8 soft white buns, split
8 pineapple slices, peeled and cored, each ½ inch (1 cm) thick
8 large slices red onion, each¼ inch (5 mm) thick
1 For the curry paste, trim the lemon-grasss talks of all but the widest 3-inch (8-cm) portions. Remove dry outer leaves and crush each stalk with the side of a large knife; finely slice and add to blender. Place tamarind paste in a small bowl and pour hot water over. Using a fork, mash to dissolve paste; strain through a fine mesh sieve into blender and discard seeds if any. Add remaining curry paste ingredients to blender and pulse to a coarse paste.
2 In a large non-reactive bowl, toss beef with curry paste, cover and refrigerate for 2 hours or overnight.
3 Turn beef mixture out into a large pot. Stir in cinnamon stick, coconut milk, 2 cups (500 mL) water and toasted coconut (if using); bring to a simmer over medium heat, reduce to medium low and cook, uncovered, for 2 to 2½ hours or until most of the liquid has evaporated.
4 Reduce heat to low and cook, stirring every 8 to 10 minutes, for an additional 1 hour or until curry has changed colour to a deep brown.
5 When ready to assemble sandwiches, stir in remaining ½ cup (125 mL) water and finely chopped lime leaves; reheat if necessary. Pilecurry onto bottom buns and top each with a slice of pineapple and red onion, and bun tops.
TIP To toast desiccated coconut, spread out on a baking sheet in an even layer and bake in a 350°F (180°C) oven for 6 to 7 minutes or until golden.
Makes 8
