I watched an episode of Chef In Black who prepared beef rendang (he pronounced as rain-deng) using beer! It is a Singapore production and therefore, he has all the herbs ingredients. So, I decided to make something using a bottle of Heineken.
Two lambshanks that were seared to seal in the juices.
Caramelise two onions, one bulb garlic and a big chunk of ginger.
I used half a bottle of Heineken as my kids may not like the smell of the beer. A can of Italian plum tomatoes (whole) and button mushroom.
Whatever vegetables I have – celery and carrots.
A pinch of nutmeg mace.
A tiny pinch of rosemary (I’d prefer fresh ones but this is the rosemary tea I have)
A big blob of dijon mustard. Stew the stuffs for at least 1.5 hours or until the meat separates from the bone. I use a pressure cooker so cooking time is only a quarter.
Remember to add sugar, salt and pepper until it tastes just right.
The dish? In another post because I haven’t download the part two.