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Coconut Beef

Reheating time: 10-15 minutes

Welcome! It’s Thursday, and you’re about to tuck in to quite the feast. Tonight’s dinner is right up my alley- and yours too. You’re gonna love it. Let’s talk beef! Tonight’s beef is coming straight from Joyce Farms, the industry leader in regenerative ranching practices. Their cows are happy, healthy, and contrary to most large-scale ranchers, actually making a positive impact on the environment. Grass-fed heritage breeds of cattle are not only good for the environment, but they are good for you! This is beef that tastes delicious, makes you feel great, and can make a difference in the world. Keep up the good work, Joyce Farms! We kept it simple, and produced a dinner inspired by the flavors and cooking techniques of traditional beef rendang, a Minang dish originating from West Sumatra, Indonesia. Since its early conception, rendang has blown the minds of so many across the globe, and we’re here to present our version of the dish. Beef, slowly simmered in coconut milk with lots of spices, and sweet dark soy sauce. It’s pretty freaking delicious if I may say. With the beef, we’ve got some super citrusy fragrant rice, blistered broccolini + green beans, and a beet and rhubarb salad to pull all those deep flavors together. Fresh, fun, flavorful, and freaking tasty. 

Get in there!

For the beef:

Traditionally, rendang is cooked and caramelized in one pot, and served piping hot in the rendered coconut fat. We obviously can’t serve it piping hot, but we can have you caramelize it at home! So, the idea is to caramelize the natural sugars from the coconut milk and sweet soy sauce by either broiling or pan frying. To broil, simply spread out the beef in an even layer on a sheet tray lined with aluminum foil, and broil for 4-6 minutes till caramelized and hot. Boom. To pan fry, heat a large nonstick pan over high heat, add the beef, and fry till caramelized and fragrant, stirring every minute or so. Once it’s hot, it’s ready to go!

For the rice:

Quickest and easiest way to heat the rice is to microwave it. However, if you’re not scared of dirtying another dish, the rice is wonderful if lightly fried in its own aromatic oils. Best way to do that is to heat a nonstick pan over high heat, add the rice, break up any large clumps, and toss toss toss till it’s hot and toasty. 

For the broccolini + beans:

These will do best if broiled or lightly charred. To broil, simply lay the beans and broccolini flat on a sheet tray, and broil for 2-3 minutes till hot. This can be done with the beef if you’ve gone that route. You can also toss them in a hot, dry saute pan to blister and char lightly- just don’t cook them too much! If I were you, I’d eat them cold- but that’s just me. Hot or not, these green veggies are taaaasty. 

For the beet + rhubarb salad:

Super simple. Just toss everything in a bowl, mix it all up, and dress with the pomegranate vinaigrette. This is a salad, and thus intended to be enjoyed cold- so I would not recommend heating it up. But you’re in charge. You do you!

That’s it! Hope you enjoy 🙂

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