Name: Beef Rendang
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1lb Beef; 5 tbs Vegetable Oil; 1 Cinnamon Stick; 3 Cloves; 3 Star Anise; 3 Cardamom; 1 cup Coconut Cream; 1 cup Water; 2 tbs Tamarind Paste; 6 Lime; 1 tbs Sugar; 5 Challots

Beef

4 servings

654 cal/serving

Instructions

Step 1

Chop the spice paste ingredients and blend in a food processor until fine

Challots

Step 2

Heat vegetable oil in a stew pot, add the spice paste, cinnamon stick, cloves, star anise, and cardamom and stir-fry until aromatic

Vegetable OilCinnamon StickClovesStar AniseCardamom

Step 3

Add the beef and pounded lemongrass and stir for 1 minute

Beef

Step 4

Add coconut cream, tamarind paste, and water and simmer on medium, stirring frequently until the meat is almost cooked

Coconut CreamTamarind PasteWater

Step 5

Add kaffir lime leaves, kerisik (toasted coconut), and sugar and stir to blend with the meat

Sugar

Step 6

Lower the heat, cover, and simmer until the meat is very tender and the gravy has dried up (about 1 to 1½ hours)

Step 7

Adjust seasoning with additional salt and sugar to taste

Sugar

Step 8

Serve immediately with steamed rice and reserve leftovers for overnight