Beef Rendang

Beef · Malaysian classic.

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

Method

1. Prep and chop — Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Fry — Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
3. Stir — Add the beef and the pounded lemongrass and stir for 1 minute.
4. Simmer — Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Stir — Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
6. Simmer — 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.
7. Serve — Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

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