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.
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on Apr 14th, 2008 at 7:01 am
Ho wowW! Can I go over for dinner?
Where can I get Cirio brand whole tomatoes? I heard it’s really good
on Apr 14th, 2008 at 11:40 pm
[...] made this easy stew with beer, lamb shank and vegetables. You can find my complete recipe from this lamb shank recipe [...]
on May 6th, 2008 at 10:48 pm
[...] Lamb shanks inspired by Chef in Black [...]