Beef Rendang

Ingredients

• Beef, rib

  Shortribs, separable lean only, choice, raw

  1 ½ lb or 680g

• Canola oil

  5 tbsp or 70g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Anise Star

  Castella

  1g

• Cardamom

  Spices

  3g

• Lemongrass

  Freshdirect

  1 cup chopped raw or 68g

• Coconut milk

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

  1 cup or 240g

• Water

  Plain, clean water

  1 cup or 237g

• Tamarind nectar

  Canned

  2 tsp or 10g

• Limes

  Raw

  600g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  6 tbsp or 32g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Salt

  Table

  1 dash or 0.4g

• Shallots

  Raw

  5 shallot (medium) or 213g

• Galanga Root

  Asian Items - Melissa's

  100g

• Lemongrass

  Freshdirect

  300g

• Garlic

  Raw

  5 clove or 15g

• Ginger

  Spices, ground

  100g

Directions

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. 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.
3. 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.
4. Recipe by: Rasa Malaysia (source: https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/)

Similar Foods

• Slow Cooked Beef Rendang