Black Bear Rendang
Posted on 10/30/2019
Create bold flavours with a blend of spices and coconut cream when you make this Indonesian rendang. Simmering bear with fresh ingredients breaks down the meat fibers into tender goodness, and the long-simmering process ensures it’s always well done.
- 2-3 lb black bear roast
- 12 cloves garlic, crushed
- 1 tbsp red chili flakes
- 1 large onion, diced
- 4 inches fresh ginger root, peeled and sliced thin
- 3 tbsp turmeric powder
- 2 tsp coriander
- 1 tbsp salt
- 1 tsp sugar
- 1 tsp cardamom, ground
- 1 ½ tsp cumin, ground
- 1 tsp cloves, ground
- 2 tbsp vegetable oil
- 1 can coconut cream
- 4 stalks lemongrass, bashed
Note: If using lemongrass, remove the green section and the outer sheath and use only the white portion. Bash the stalks with a mallet to release flavour. You can purchase tubes of fresh lemongrass in most grocery stores; one tablespoon replaces one stalk.
Prep: 30m | Cook: 3h
- Slice the roast very thinly across the grain. This is easier when the meat is partially frozen. If you have a big roast, cut it into smaller portions before slicing.
- Stir together all the spices: garlic, red chili flakes, onion, ginger, turmeric, coriander, salt, sugar, cardamom, cumin, and cloves. Set aside.
- Heat vegetable oil in a wok and sauté the spices over low heat until aromatic. They should form a paste.
- Add the coconut cream and lemongrass to the wok.
- Add the bear slices and cook over medium heat, until the coconut cream comes to a boil.
- Simmer mixture over low heat and add a cup or two of water two or three times when the mixture starts to dry or thicken.
- Cook until the meat absorbs the flavour of the spices and the mixture turns a rich, dark brown. This could take three hours or longer. Add more water as needed.
- Serve hot with rice or naan bread.