Beef Rendang
Directions
- 1Cut the beef chuck into portions.
- 2Prepare rendang paste by combining Asian shallots, garlic cloves, dried red chilies, galangal, ginger, lemongrass stalks (soft part), turmeric powder, coriander powder, cumin powder, and peanut oil in a blender.
- 3Heat a heavy-bottomed pot over medium heat and add enough peanut oil.
- 4Cook curry paste for 15-20 minutes until the color darkens.
- 5Add beef and mix.
- 6Add whole spices (cardamom pods, cinnamon bark or cassia, cloves, and star anise) and bay leaves.
- 7Mix well for 5 minutes, or until the beef starts to sweat.
- 8Add tamarind extract and coconut cream, and mix.
- 9Add lemongrass, lime leaves, palm sugar, and salt.
- 10Once the mixture comes to a simmer, reduce heat to low, cover, and cook for about 1.5-2 hours, stirring occasionally.
- 11Meanwhile, prepare kerisik by toasting desiccated coconut in a pan until golden brown.
- 12Grind the toasted coconut to a smooth paste on a mortar and pestle.
- 13After 2 hours of cooking the beef, add the kerisik and mix it really well.
- 14Cover again and cook for 30-45 minutes until the oils separate.
- 15Remove the lid and simmer for an additional 15 minutes, or until the desired consistency is reached.
Ingredients
- 4 Asian shallots
- 5 garlic cloves
- 10 dried red chilies, soaked in hot water
- 3 inch knob galangal
- 4 inch knob ginger
- 2 lemongrass stalks (soft part)
- 1.5 tsp turmeric powder
- 1 tbsp coriander powder
- 0.5 tbsp cumin powder
- 50 ml peanut oil
- 1 kg beef chuck, portioned
- 3 cardamom pods
- 2 inch piece cinnamon bark or cassia
- 3 cloves
- 2 star anise
- 2 bay leaves
- 3 tamarind seeds extract
- 300 ml Kara coconut cream
- 2 lemongrass stalks (tops)
- 3 kaffir lime leaves, chiffonade
- to taste Salt
- 2 inch piece palm sugar
- 0.5 cup desiccated coconut
- Peanut oil
Equipment
potblendercutting boardknifepanmortar and pestle
Tips
- This will break down (speaking about fat in beef chuck).
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