Malaysian Beef Rendang

Ingredients

• Shallots

  raw

  6 oz or 170g

• Garlic

  raw

  3 clove or 9g

• Chili pepper

  sun-dried

  15 pepper or 8g

• Ginger root

  raw

  5 slices or 11g

• Lemon

  raw, with peel

  500g

• Coriander seed

  2 tsp or 4g

• Fennel seed

  2 tsp, whole or 4g

• Cumin seed

  2 tsp, whole or 4g

• Nutmeg

  ground

  0.02 tbsp or 0.1g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Granulated sugar

  white

  1 ½ tbsp or 19g

• Coconut

  Shredded, Sweetened - Safeway

  32 tbsp or 240g

• Tomato Cherry

  5 each raw - Whole Foods Market

  500g

• Cinnamon

  ground

  100g

• Coconut milk

  raw

  1 ⅔ cup or 400g

• Water

  ⅞ cup or 207g

• Salt

  table

  0.001 cup or 0.4g

• Beef chuck arm pot roast

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  570g

Directions

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
6. Recipe by: Trevor Hobson (source: https://www.allrecipes.com/recipe/30794/malaysian-beef-rendang/?internalSource=hub%20recipe&referringContentType=Search)