Beef Rendang
"An authentic Beef Rendang recipe, the king of all curries, made from scratch! Easy to make, just takes patience to slow cook so it's meltingly tender...."
INGREDIENTS
•
12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
•
1 small onion, finely chopped (Note 1b)
•
5 cloves garlic, minced
•
3 lemongrass stalks, white part only, sliced (Note 2)
•
1 1/2 tbsp fresh galangal, finely chopped (Note 3)
•
1 1/2 tbsp fresh ginger, minced
•
2 tbsp oil (vegetable, canola or peanut oil)
•
2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)
•
1 tbsp oil (vegetable, peanut, canola)
•
1 cinnamon stick
•
1/4 tsp clove powder
•
3 star anise
•
1/2 tsp cardamon powder
•
1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
•
400ml / 14 oz coconut milk (1 standard can)
•
2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
•
4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
•
1/3 cup desiccated coconut (finely shredded coconut)
•
1 tbsp brown sugar or grated palm sugar
•
1 1/2 tsp salt
Comments & Reviews
Just A Pinch Sweepstakes