Slap Yo Daddy’s Sous Vide Beef Rendang

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Courtesy of Harry Soo of Slap Yo’ Daddy BBQ
Winner Fan Favorite, 2013 Summer BBQ Challenge
Serves 4


For the stew beef

Beef Rendang Sous Vide

  • 2 pounds (0.9 kg) stew beef (brisket works well)
  • 1 tablespoon (15 ml) SYD (Slap Yo’ Daddy) Hot Rub or salt and pepper

For the spice paste

  • 5 tablespoons (60 g) finely minced lemon grass, white part only (discard any tough parts)
  • 4 teaspoons (20 ml) peeled, chopped garlic
  • 8 shallots, peeled and chopped
  • 2 tablespoons (30ml) ground toasted coriander seed or coriander powder
  • 2 tablespoons (30 ml) mild chili powder
  • ½ cup (120 ml) canola oil, and more as needed to sauté the spice paste so it does not burn

For the liquid ingredients

  • 8 tablespoons (120 ml) premium coconut milk (use only the cream part by letting a can of coconut milk sit for a day; open the can gently and skim off the thick coconut cream portion and discard the watery part)
  • 2 teaspoons (10 ml) fish sauce
  • 4 teaspoons (20 ml) sugar
  • 1 teaspoon (5 ml) cinnamon
  • 4 teaspoons (20 ml) tamarind paste (available online or at Indian grocery stores)

For the aromatics

  • 2 cinnamon sticks
  • Thai or Serrano chilies, as many as you like
  • 8 whole cloves
  • 6 whole cardamom pods (from Indian grocery store)
  • 6 kaffir lime leaves or substitute with lime zest (available at Asian or Thai grocery stores)

For serving

  • 4 tablespoons (60 ml) toasted grated coconut
  • 4 cups (650 g) steamed jasmine rice, for serving



  1. Fill and preheat the SousVide Supreme to 150F/65.5C.
  2. Preheat an oiled grill to high heat (or if you prefer, a smoke pit to 275F/74C.)
  3. Dice the beef into 1-inch (2.5 cm) cubes.
  4. Sprinkle the beef with some SYD Hot Rub or just salt and pepper.
  5. Put the beef onto the grill and quickly char the outside surface or smoke in the pit for 30 minutes. Set aside.
  6. Put all spice paste ingredients into a food processor and pulse. With the motor running, drizzle in enough canola oil to allow the spices to blend into a paste.
  7. On the stovetop, warm 2 tablespoons of the canola oil over gentle heat in a sauté pan.
  8. Transfer the spice paste to the sauté pan and sauté the spice mix until the oil begins to separate and the spice paste turns brown and fragrant (about 15-20 minutes). Set pan aside to cool.
  9. Mix the liquid ingredients in a bowl. Add the spice paste, browned meat, and aromatics. Stir thoroughly to coat the meat all over.
  10. Put the meat, spice paste, liquids, and aromatics into a large (gallon/3.8 liter) sous vide cooking pouch and vacuum seal. Take care not to pull liquid into the suction chamber, if using a suction vacuum sealer.
  11. Submerge in the water oven and cook for 2 to 3 days (48 to 72 hours) or more depending on how tender you prefer your beef.
  12. Remove the pouch, cut open, taste and adjust seasonings with salt and pepper.
  13. Mix in the toasted coconut flakes before serving with some steamed jasmine rice. Enjoy!
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