Top Recipe - Floyd Cardoz's Rendang

Rendang 2 Ways: Oxtail & Short Ribs Tapioca Pilaf with Diced Potato & Peanuts

NGREDIENTS
Oxtail:
10 small pieces oxtail
Salt, to taste
1/4 cup sliced lemon grass
1 knob ginger, minced
1/2 cup minced shallots
1 Serrano chili
1 tablespoons cumin
1 tablespoons coriander
One 2 inch piece of Pasilla de Oaxaca
1/2 teaspoons turmeric
1/8 teaspoon cayenne
2 tablespoons canola oil
3 inches Indian cinnamon
5 cloves
4 lime leaves
1 cup sliced shallots
6 cloves garlic
1 inch galangal sliced into coins
2 sticks lemon grass cleaned and lightly crushed
2 pandan leaves
4 cups coconut milk
4 cups chicken stock
4 cups water
1 teaspoons tamarind paste
1/2 teaspoons brown sugar
2 sprigs rosemary
1 Thai chili
1/2 cup fried minced shallots
1/2 cup ground cashews

Short Ribs:
10 pieces short ribs
Salt, to taste
1/4 cup sliced lemon grass
1 knob ginger, minced
1/2 cup minced shallots
1 Serrano chili
1 tablespoons cumin
1 tablespoons coriander
One 2 inch piece of Pasilla de Oaxaca
1/2 teaspoons turmeric
1/8 teaspoons cayenne
2 tablespoons canola oil
3 inches Indian cinnamon
5 cloves
6 cups veal stock
6 cloves garlic
1 inch galangal sliced into coins
4 lime leaves
2 pandan leaves
4 cups coconut milk
4 cups chicken stock
4 cups water
1 teaspoons tamarind paste
1/2 teaspoons brown sugar
2 sprigs rosemary
1 Thai chili
1/2 cup fried minced shallots 2 sticks lemon grass leaned and lightly crushed
1/2 cup ground cashews

Tapioca Polenta:
1 1/2 cups pearl tapioca
1/3 cup canola oil
1 1/2 tablespoons brown mustard seeds
1 1/2 tablespoons cumin seeds
3/4 cup salted peanuts, coarsely crushed
3 tablespoons finely chopped shallots
1 Serrano chili, minced
1 1/2 tablespoon finely chopped and peeled fresh ginger
3 tablespoons unsalted butter
3/4 cup sliced spinach
3 tablespoons thinly shredded cilantro
1 lime, juiced
Salt

Oxtail:
1. Season the oxtail with salt and let stand for 10-15 minutes.
2. Combine the sliced lemon grass, minced ginger, sliced shallots and Serrano chili in a food processor and processor till finely chopped.
3. Grind the cumin, coriander and the Pasilla de Oaxaca in a spice grinder to a fine powder and combine with the turmeric and the cayenne.
4. In a large stew pot add the canola oil and the ground shallot mix and cook over moderate heat stirring for 15 minutes until paste get slightly colored and releases some oil.
5. Add the cinnamon, cloves and ground spice and cook for 2-4 minutes. Add oxtail and all the other ingredients (except cashews) and bring up to a boil. Reduce heat and simmer slowly until almost done. Test with fork. Stir occasionally.
6. Add the cashews and put into a 325 degree oven and cook. Letting the liquid reduce slowly. Baste the oxtail every 5 minutes.
7. The liquid will reduce and form a glaze on meat. At this time to the fat will start to separate.
8. Pull out the cinnamon, cloves, galangal and lemon grass.
9. Plate and top cashews.

Short Ribs:
1. Pre heat oven to 400 degrees at convection setting.
2. Season the short ribs with salt and let stand for 10-15 minutes. Reduce heat in oven to 325.
3. Combine the sliced lemon grass, minced ginger, sliced shallots and Serrano chili in a food processor and processor till finely chopped.
4. Grind the cumin, coriander and the Pasilla de Oaxaca in a spice grinder to a fine powder and combine with the turmeric and the cayenne.
5. Place seasoned short ribs in oven and sear until golden brown. Approximately 15 minutes.
6. In a large stew pot add the canola oil and the ground shallot mix and cook over moderate heat stirring for 15 minutes until paste get slightly colored and releases some oil.
7. Add the cinnamon, cloves and ground spice and cook for 2-4 minutes. Add short ribs and all the other ingredients (except cashews) and bring up to a boil.
8. Place the pot with a lid in the oven and continue to cook until fork tender.
9. Cool down in liquid.
10. Next day remove form liquid and trim short ribs of any fat and gristle.
11. Reduce the brasage until thick.
12. Add the cashews stir. Place the short ribs in the pan and put into a 325 degree oven and cook. Letting the liquid reduce slowly. Baste the short ribs every 5 minutes.
13. The liquid will reduce and form a glaze on meat. At this time to the fat will start to separate.
14. Pull out the cinnamon, cloves, galangal and lemon grass.
15. Plate and top with cashews.

Tapioca Polenta:
1. Put the tapioca in a bowl and wash in several changes of cold water from the tap unless the water loses its murkiness and remains clear. Soak the tapioca in fresh cold water to cover 8 hours.
2. Drain the tapioca in a sieve and spread on a tray laid with a paper towel. Refrigerate the drained tapioca at least 1 hour.
3. Heat the oil in an 8-quart pot over moderately high heat until shimmering and add the mustard seeds. When the seeds being to pop, which will be almost immediately, add the cumin seeds and stir.
4. Add the peanuts, shallots, Serrano, ginger and increase the heat to high. Cook the mixture, stirring, for 1 minute.
5. Stir in the butter and when melted, add the tapioca and salt to taste. Cook until the tapioca is heated through (3-4 minutes). Add the spinach and continue to cook until the tapioca turns transparent.
6. Turn off the heat.
Just before serving, stir the lime and cilantro into the pilaf and season with salt.

© 2011 CHEF FLOYD CARDOZ
Posted on AllTopChef.com