As luck would have it, I was sent two jars of sauce by WORLDFOODS to review: a curry sauce and a stir-fry sauce. WORLDFOODS makes ready-to-use Asian sauces, dips, marinades, dressings, and more, with natural ingredients and no preservatives. And they are planning to expand their offerings to include the flavors of Latin America, Africa, the Middle East, France, Germany and Italy! Mr. DG appreciates that they are gluten free, as well. I was impressed by the lack of artificial ingredients and flavorings in their products, and I was excited to try their products.
My pressure cooker goes right on the stovetop, and I can brown ingredients first, all in the same pot. I used an Angus chuck roast from Mitsuwa Marketplace. I was looking for boneless short ribs, as recommended in a recipe for Beef Rendang from RasaMalaysia, but no such luck. I sliced the chuck into large chunks. I diced a large onion, crushed 5 to 6 cloves of garlic and cut two carrots and one russet potato into similarly sized pieces.
I added some water (about 2/3rds cup) to bring the liquid level high enough to just cover the beef. After that, I put on the lid and brought it up to pressure over high heat. A little yellow button pops up on my Fagor when pressure is reached, and it is from this point that you start timing the cooking process. Turn the heat down low enough to maintain a steady stream of steam from the cooker. I suggest cooking the beef for 35 minutes, or until the meat is really tender.
I've never had rendang before, so I wasn't sure what to expect. I do know that it's usually cooked for hours until the liquid is almost completely gone, but since I was in the mood for comfort food, I wanted it more saucy to mix with the rice. The flavor was subtle and slightly sweet—perhaps from the tamarind?—and was a bit milder than I expected. To add some zestiness, I squeezed fresh lime juice over the curry, which I served over rice. The lime juice gave it a lift with the acidity.
I do think the ready-made sauce is a great alternative to making the sauce from scratch for those times when you want to get dinner on the table as quickly as possible. There are many spices and unique ingredients that go into Asian dishes that it can be daunting to attempt even when you have lots of time to cook. What is also appealing about WORLDFOODS products is that there are no strange ingredients or chemicals such as the kind you might find in lower-quality ready-made sauces.
Please feel free to leave me your suggestions and comments if you've made rendang before or used WORLDFOODS products. I look forward to hearing from you!
RENDANG CURRY BEEF STEW
Serves 4 -6
1.5 lbs Angus chuck roast, cut into 1” cubes
5-6 garlic cloves, pressed
1 large onion, chopped
2 medium carrots, cut into medium chunks
1 russet potato, peeled and cut into medium chunks
½ jar WORLDFOODS Malaysian Rendang Curry Cooking Sauce
¼ - ½ can coconut milk
Kosher salt to taste
Optional: lime wedges
- Heat approximately 2 tablespoons of canola oil in pressure cooker over medium-high heat.
- Brown beef, then add onions and sauté until softened.
- Add garlic and sauté for about 1 minute.
- Remove beef/onion/garlic mixture to separate bowl. Retain any juices with mixture.
- In pressure cooker, heat another 1-2 tablespoons of canola oil.
- Add potatoes and carrots and sauté until parcooked.
- Remove potatoes and carrots to another bowl.
- Return beef/onion/garlic mixture to pressure cooker, along with any accumulated liquid.
- Add 6 tablespoons of curry sauce, about ¼ can of coconut milk and mix through. (Add as much or as little as you like of the coconut milk).
- Make sure there is enough liquid to just cover the beef. If not enough, add water.
- Bring to a simmer, then put on pressure cooker lid and lock.
- Turn heat to high to bring contents up to pressure. When pressure is reached, turn heat to medium-low and start timing from this point.
- Cook beef for approximately 35 minutes.
- Carefully release steam from pressure cooker and check tenderness of beef.
- If beef is tender, add potatoes and carrots and combine.
- Add more curry sauce and coconut milk, if desired.
- Simmer without lid until vegetables are al dente, or to your liking. Or you could place the pressure cooker lid back on, bring it up to pressure over high heat, then cook for 3 minutes. Cook longer if you want your potatoes to soften and thicken the stew.
- Season to taste with Worcestershire sauce, Maggi sauce, salt and pepper.
- Serve over white rice with lime wedges.