220 min
Indonesian Beef Rendang with Coconut & Toasted Spices
Beef chuck slowly braised with coconut milk, lemongrass, galangal and chiles until the sauce fries down into a dark, intensely aromatic coating.
Beef
Chilean-Style Pastel de Choclo with Beef & Basil Corn Topping
A savory beef-and-onion filling bakes beneath a lightly sweet, basil-scented fresh-corn crust for a dramatic golden family casserole.
Directions
Brown the chicken safely
Heat 1 tablespoon oil in a large deep skillet over medium-high. Season the chicken with 1/2 teaspoon salt and pepper and brown 3 minutes per side. Lower heat, cover and cook until the thickest piece reaches 165°F, 5 to 8 minutes more. Transfer to a clean plate, rest, then slice.
Build the pino filling
Add the remaining oil and onions to the skillet and cook over medium for 12 minutes until soft and golden. Add beef and cook 6 to 8 minutes, breaking it into small crumbles, until it reaches 160°F. Stir in garlic, cumin, paprika and oregano for 30 seconds, then add broth and optional raisins and simmer 4 minutes.
Make the corn topping
Working in batches, blend corn, milk, butter, basil, 1 tablespoon sugar and the remaining 1 teaspoon salt until thick and mostly smooth. Transfer to a wide saucepan and cook over medium-low for 12 to 15 minutes, stirring and scraping constantly, until the purée mounds on a spoon.
Assemble the casserole
Heat the oven to 375°F. Spread the beef mixture in a 9-by-13-inch baking dish. Arrange sliced chicken, egg quarters and olives evenly over it. Spoon the thick corn mixture across the top and smooth without pressing it into the filling.
Brown the corn crust
Sprinkle the top evenly with the final teaspoon sugar. Bake on a rimmed sheet pan for 30 to 35 minutes until bubbling at the edges and 165°F in the center. Broil 2 to 4 minutes, watching continuously, until the corn top is deeply browned in patches.
Rest and serve
Rest the casserole for 15 minutes so the filling settles beneath the corn layer. Cut into squares with a thin spatula, exposing the beef and golden topping as in the photo. Offer cayenne at the table instead of adding heat to the family casserole.
Why this works
Why it worksLong-cooked onions and a measured splash of broth keep the beef filling succulent without making it loose enough to flood the corn topping.
Why it worksPre-cooking the corn purée evaporates water and sets its starch, creating a distinct golden upper layer instead of a runny corn sauce.
Why it worksA rest after baking lets the hot juices redistribute, making clean portions that clearly reveal both savory filling and sweet corn crust.
Useful kitchen gear
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Compare on Amazon9-by-13-inch baking dishHigh sides contain the juicy beef filling beneath the thick basil-corn topping as it bubbles.See current options →
Compare on AmazonInstant-read thermometerVerify chicken at 165°F, ground beef at 160°F and the assembled casserole at 165°F.See current options →
Compare on AmazonRimmed half sheet panSet the filled casserole on a rimmed pan to catch any bubbling juices before they reach the oven floor.See current options →
Swaps & notes
Easy swaps
- Use two 1-pound bags frozen corn, completely thawed and drained, when sweet fresh corn is out of season.
- For a beef-only casserole, omit chicken and increase ground beef to 2 pounds; verify it reaches 160°F before assembly.
- Green olives may replace black olives, but rinse brined olives first so they do not dominate the mildly seasoned filling.
Cook notes
- The optional raisins, olives and eggs provide sweet-salty contrast; distribute them evenly so each serving has a balanced amount.
- A high-sided baking dish is important because the filling bubbles under the corn layer. Set it on a sheet pan to catch any overflow.
- If using frozen corn, drain it very thoroughly and expect the saucepan reduction to take a few extra minutes.
- Both chicken and the assembled casserole must reach 165°F; ground beef must reach 160°F during its skillet stage.
- The final broil is for color only. Stay at the oven because the sugar-touched corn surface changes quickly.
Storage
Cool within 2 hours, cover and refrigerate for up to 4 days. Reheat covered portions at 325°F until the center reaches 165°F, uncovering for the last 5 minutes. Freeze fully cooled portions for up to 2 months; thaw overnight before reheating.
Questions
Can I assemble pastel de choclo ahead?
Yes. Cool the filling and corn topping separately, assemble, cover and refrigerate up to one day. Bake directly from the refrigerator, adding 10 to 15 minutes and verifying a 165°F center.
Why is my corn topping watery?
Corn moisture varies. Keep cooking the purée in the saucepan until a spatula drawn across the bottom leaves a path for a second or two before the mixture closes.
Can I use canned corn?
Frozen or fresh corn has better sweetness and body. If canned is your only option, drain and rinse it extremely well and reduce the milk by 1/4 cup at first.
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Chilean-Style Pastel de Choclo with Beef & Basil Corn Topping
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1. Brown the chicken safelyHeat 1 tablespoon oil in a large deep skillet over medium-high. Season the chicken with 1/2 teaspoon salt and pepper and brown 3 minutes per side. Lower heat, cover and cook until the thickest piece reaches 165°F, 5 to 8 minutes more. Transfer to a clean plate, rest, then slice.
2. Build the pino fillingAdd the remaining oil and onions to the skillet and cook over medium for 12 minutes until soft and golden. Add beef and cook 6 to 8 minutes, breaking it into small crumbles, until it reaches 160°F. Stir in garlic, cumin, paprika and oregano for 30 seconds, then add broth and optional raisins and simmer 4 minutes.
3. Make the corn toppingWorking in batches, blend corn, milk, butter, basil, 1 tablespoon sugar and the remaining 1 teaspoon salt until thick and mostly smooth. Transfer to a wide saucepan and cook over medium-low for 12 to 15 minutes, stirring and scraping constantly, until the purée mounds on a spoon.
4. Assemble the casseroleHeat the oven to 375°F. Spread the beef mixture in a 9-by-13-inch baking dish. Arrange sliced chicken, egg quarters and olives evenly over it. Spoon the thick corn mixture across the top and smooth without pressing it into the filling.
5. Brown the corn crustSprinkle the top evenly with the final teaspoon sugar. Bake on a rimmed sheet pan for 30 to 35 minutes until bubbling at the edges and 165°F in the center. Broil 2 to 4 minutes, watching continuously, until the corn top is deeply browned in patches.
6. Rest and serveRest the casserole for 15 minutes so the filling settles beneath the corn layer. Cut into squares with a thin spatula, exposing the beef and golden topping as in the photo. Offer cayenne at the table instead of adding heat to the family casserole.