135/18 – Kid Rendang:
Beef Rendang has long been a favourite in our house since we ate it when visiting Malaysia. When I spotted Kid Rendang in “Goat – Cooking and Eating” by James Whetlor I knew I had to cook it!
The recipe is from Goat – Cooking and Eating by James Whetlor:
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These were the last three goat cooks from this book:
GOAT MEAT:
Some folk get a bit funny when you mention goat meat, maybe because it’s not something a lot of us have grown up eating but it has gotten more popular in the UK over the past couple of years mainly due to James and his work. If you like lamb then goat is similar, a bit sweeter but a great quality bit of meat.
In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post:
THE MEAT:
600g of diced goat meat. I split down a 2KG bag into 1x800g and 2x600g.
You can buy goat meat direct from Cabrito – 1KG of diced goat is £15. Free delivery when you spend £60 so add in a few different cuts to go over £60.
Otherwise, Turner and George sell Cabrito goat meat they don’t have diced goat on the site but I bet they can sort some for you as part of a larger order.
James was kind enough to send me a box of Goat meat to cook which is exciting as I had bought his book a little while ago and had been meaning to start cooking recipes from it.
If you wanted to cook a variety of cuts I would recommend the half goat at £120 from Cabrito it arrives in 3 parts: Shoulder, middle and leg. I bought one last year and used it as an opportunity to practice a bit of home butchery.
The Prep:
Whilst I prepared the ingredients I fired up the Kamado Joe Big Joe with a full fire basket of Oxford Charcoal Cuban Maribu. I lit this in one place with a Flamers firelighter then put the divide and conquer system in place with the heat deflectors in. This cook runs for a while at a low heat hence only lighting the charcoal in one place.
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I did the first bit in the kitchen because if I tried to do it on the KJ with the lid up I wasn’t going to restrict the airflow enough to maintain a low temperature.
Ginger, shallots, ginger and chillies were blitzed then fried in a pan with some rapeseed oil. Once it started to stick I added lemongrass, kaffir lime leaves and turmeric, cumin, cinnamon, star anise and cardamom which was topped up with some water. This was simmered until it was dry and sticking again at which point the meat was added and cooked for 10 minutes.
Coconut milk, tamarind and palm sugar were added and the mix looked like this:
A couple of months ago John Hebdon messaged me to say he had found a deal on the Lodge Cast Iron 9 Litre Dutch Oven and it was only £35 delivered. As it’s normally about £150 I had to get one and this was a great cook for it’s first use. I poured the mixture into the dutch oven, gave it a stir then left it to simmer.
Not sure this photo shows how massive this pan is. That’s the Big Joe it’s sat on though!
The recipe says it will need about 90 minutes but my meat needed a bit longer to soften up so I added some water and gave it another hour. Having cooked rendang a few times I know the best results come from not rushing it, nice low temperature and a slow cook is ideal. This is how it looked after 2.5 hours, what a colour!
Time to Eat:
Just basic white rice topped with the kid rendang, toasted coconut flakes and chopped coriander.
SUMMARY:
Quite a simple dish to prepare and really easy to cook, whack it in the pan and leave it alone except for the odd stir.
Taste wise, oh my goodness. The rich, sweet and creamy sauce was incredible. From the first taste to the last bite it was just awesome and I didn’t want it to end! The goat meat worked really well with the sauce and was so tender. Overall this was one of the standout dishes I have cooked this year, it was just incredible. Wish I had cooked more!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Dutch Oven |
| Charcoal: | Oxford Charcoal Maribu |
| Smoking Wood: | N/A |
| Cook temperature: | 150C |
| Cook time: | 2.5 hours |
| Internal temperature: | N/A |
| Notes: | 1: Make extra, loads more! |
The recipe is from Goat – Cooking and Eating by James Whetlor:
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