4
Malaysian
Beef Rendang
Indonesia's dry curry, beef slowly reduced in coconut and spice until dark and tender.
Ingredients
- Vegetable oil 5 tbsp
- Sugar 1 tbsp
- Lime 6
- Shallots 5
- Cardamom 3
- Cinnamon 1
- Cloves 3
- Coconut cream 1 cup
- Tamarind paste 2 tbsp
- Star anise 3
- Beef 1 lb
Method
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
- Add the beef and the pounded lemongrass and stir for 1 minute.
- Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up.
- Add more salt and sugar to taste.
- Serve immediately with steamed rice and save some for overnight.