Bison Rendang
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
12 ozs Bison steaks4.5 oz light coconut milk.5 cup water.5 stick cinnamon1 tbsp brown sugar1 kaffir lime leaves (if available, otherwise omit) OR I used lime zest1 salam leaves (if available, otherwise omit) OR I used Bay leafSalt to taste1 tbsp cooking oilSpice Paste1 stalks lemongrass*2 large red chillies (Prik Chi Fa)*2 bird chillies (Prik Ki Nu)*.5 tsp. black peppercorns4 shallots*3 cloves garlic1 in. knob ginger*1 in. galangal*
1) Remove stems from chillies and chop roughly.
2) Peel shallots, garlic, ginger and galangal and chop roughly.
3) Trim Lemongrass if necessary, leaving only the bottom 10 cm / 4 inches. Remove the thick outer layers. Chop roughly.
4) Put all spice paste ingredients into a blender and pulse until a coarse paste is formed.
5) Cut beef into bite-sized cubes.
6) Slice kaffir lime leaves into thin strips.
Cooking
1) Heat the oil in a pan or wok over high heat until hot, but not smoking.
2) Fry the spice paste for 2 – 3 minutes until fragrant.
3) Add the bison and stir-fry until color changes.
4) Add the rest of the ingredients and bring to a boil, stirring constantly.
5) Reduce the heat to medium-low and simmer, uncovered, for 1 hour.
6) Reduce the heat to low and simmer uncovered for another 30 minutes – 1 hour, stirring occasionally, until beef is very tender.
7) About this time, you will notice that the dish is fairly dry and the oil has separated from the coconut cream. Continue to stir-fry the beef in this oil until it darkens and the oil is absorbed, 15 – 20 minutes.
8) Remove from the heat and serve with steamed rice.
Number of Servings: 3
Recipe submitted by SparkPeople user JOYELYSE.
2) Peel shallots, garlic, ginger and galangal and chop roughly.
3) Trim Lemongrass if necessary, leaving only the bottom 10 cm / 4 inches. Remove the thick outer layers. Chop roughly.
4) Put all spice paste ingredients into a blender and pulse until a coarse paste is formed.
5) Cut beef into bite-sized cubes.
6) Slice kaffir lime leaves into thin strips.
Cooking
1) Heat the oil in a pan or wok over high heat until hot, but not smoking.
2) Fry the spice paste for 2 – 3 minutes until fragrant.
3) Add the bison and stir-fry until color changes.
4) Add the rest of the ingredients and bring to a boil, stirring constantly.
5) Reduce the heat to medium-low and simmer, uncovered, for 1 hour.
6) Reduce the heat to low and simmer uncovered for another 30 minutes – 1 hour, stirring occasionally, until beef is very tender.
7) About this time, you will notice that the dish is fairly dry and the oil has separated from the coconut cream. Continue to stir-fry the beef in this oil until it darkens and the oil is absorbed, 15 – 20 minutes.
8) Remove from the heat and serve with steamed rice.
Number of Servings: 3
Recipe submitted by SparkPeople user JOYELYSE.
Nutritional Info Amount Per Serving
- Calories: 249.8
- Total Fat: 9.9 g
- Cholesterol: 70.3 mg
- Sodium: 125.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.4 g
- Protein: 25.5 g
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