Beef Rendang

Ingredients

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  5 cloves, minced or 15g

• Lemongrass

  Freshdirect

  ¼ cup chopped raw or 17g

• Galanga Root

  Asian Items - Melissa's

  8g

• Ginger

  Spices, ground

  1 ½ tbsp or 8g

• Peanut oil

  Salad or cooking

  2 tbsp or 27g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw

  2 lb or 907g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Anise Star

  Castella

  0.1g

• Lemongrass

  Freshdirect

  1 oz or 28g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  14 oz or 397g

• Limes

  Raw

  400g

• Coconut

  Shredded, Sweetened - Safeway

  5 ⅓ tbsp or 40g

• Brown sugar

  1 tbsp or 9g

• Salt

  Table

  1 ½ tsp or 9g

• Tamarind nectar

  Canned

  2 tsp or 10g

• Red peppers

  Hot chili, raw

  12 pepper or 540g

• Lemon grass (citronella)

  Raw

  3 tbsp or 14g

• Cardamom

  Spices

  ½ tsp, ground or 1g

Directions

1. Recipe by: Johanna (source: https://www.recipetineats.com/beef-rendang/)
2. Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef. Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!). Add remaining Curry ingredients and beef. Stir to combine. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding. Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.