Indonesian Beef Rendang

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

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)
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
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

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.

Makes 6 servings