- PREP: 1M
- COOK: 10M
- SERVINGS: 7
INGREDIENTS
- 3 kg (6.6 lb) chuck roast, cut into cubes
- 2 tablespoons + 1 cup light olive oil
- 1 large carrot, minced
- 1 large onion, minced
- 1 jar of WORLDFOODS Malaysian Rendang Curry Sauce
- 1 + 3 cups chicken stock
- 1 bottle red wine NOT aged in oak barrels as this may give the stew a bitter taste (the wine should preferably be Pinot Noir)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt, to taste
PREPARATION
- Preheat the oven to 175°C (347°F)
- Heat 2 tablespoons of the olive oil in the Dutch oven at medium-high heat and then fry the carrots and onions until soft but not browned. Turn off the heat and set aside the Dutch oven with the vegetables inside.
- Heat the olive oil in the deep frying pan until it is smoking.
- Brown the cubes of beef on all sides, working in batches, if necessary. Once a batch is browned, set it aside on kitchen paper to absorb excess oil. Keep working until all the beef has been browned. Set the beef aside.
- Drain the oil from the frying pan but leave as much of the browned remains from the beef as possible.
- Deglaze the pan by pouring 1 cup of chicken stock into the pan on high heat and scraping the burnt bits of with the cooking spoon. When the pan is clean and the browned remains are all in the sauce, pour it all into the Dutch oven, over the vegetables.
- Melt the butter in the frying pan at medium heat until it is melted but not foaming.
- Add the all-purpose flour and fry it until it is brown. (This takes about 7 minutes or more. Do not get impatient.)
- Whisk in the remaining chicken stock and stir constantly until it is brown and thick. (This will take about 10 minutes or more.)
- When the stock is thick, add it to the Dutch oven.
- Stir in half the bottle of wine.
- Stir in the jar of Malaysian Rendang Curry Sauce until all the ingredients are well combined. Salt to taste.
- Bring all the ingredients in the Dutch oven to a boil over high heat, skimming off the foam and oil that rises to the top with the large cooking spoon.
- When the most of the foam and oil is gone, add the beef cubes and place the Dutch oven into the pre-heated oven for 2.5 hours or until the beef is tender.
- When the beef is done, cool it completely in the Dutch oven on your stovetop (this can take as long as six hours) and then refrigerate the stew overnight. If the Dutch oven doesn’t fit into your refrigerator, you can put the stew into a smaller pot but this step is very important so please don’t skip it.
- Remove the Dutch oven from the refrigerator and carefully scrape away all the congealed oil from the top of the stew.
- Bring the remaining liquid to a boil and then remove the beef cubes from the stew. Set them aside.
- Working one spoonful at a time, pass the sauce through the Chinois strainer into the smaller pot, pressing all the liquid out of the vegetables. Discard the vegetables.
- Add the remaining wine and bring the sauce to a boil. Simmer it on low heat until thick, skimming off the foam as before. (The foam will keep rising to the top so be prepared to do this a long time — about 20 minutes. You will be rewarded with a smooth, thick, velvety sauce that isn’t glossy as many sauces thickened with corn starch can be.) If the sauce becomes a bit dry, add another cup of chicken stock and keep skimming.
- Adjust the salt to taste.
- Add the beef cubes and bring to a boil.
- Serve with steamed vegetables, Yorkshire Puddings or rice.
Yorkshire Pudding
- Preheat the oven to 200°C (392°F), with the muffin tray inside.
- Beat the eggs, milk and butter until frothy in the small mixing bowl.
- Sift the flour and salt together into the large mixing bowl.
- Beat egg mixture into the flour and salt bit by bit until it becomes a smooth batter.
- When the oven is hot, take out the muffin tray and spray it with cooking oil.
- Fill muffin tray with batter until the sections are each three-quarters full.
- Bake at least 50 minutes or until the Yorkshire Puddings are puffed and brown.