Beef Rendang

4 mins
Serves 1
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Directions

  1. 1Cut the beef into 2 inch pieces.
  2. 2Cut the beef into 2 inch pieces.
  3. 3Cut the beef into 2 inch pieces.
  4. 4In the food processor mix shallots, garlic, ginger root, galangal root, serrano and red Fresno chili, kosher salt, dried hot chili flakes, ground coriander, turmeric, cardamom and freshly grated nutmeg.
  5. 5In the food processor mix shallots, garlic, ginger root, galangal root, serrano and red Fresno chili, kosher salt, dried hot chili flakes, ground coriander, turmeric, cardamom and freshly grated nutmeg.
  6. 6In the food processor mix shallots, garlic, ginger root, galangal root, serrano and red Fresno chili, kosher salt, dried hot chili flakes, ground coriander, turmeric, cardamom and freshly grated nutmeg.
  7. 7Mix everything in the bowl of a food processor until it is very finely grounded.
  8. 8Mix everything in the bowl of a food processor until it is very finely grounded.
  9. 9Mix everything in the bowl of a food processor until it is very finely grounded.
  10. 10In a large saute pan with 2 tbsp of oil, cook the mix from the food processor over medium heat for 7 or 8 minutes, or until most of the moisture has evaporated.
  11. 11In a large saute pan with 2 tbsp of oil, cook the mix from the food processor over medium heat for 7 or 8 minutes, or until most of the moisture has evaporated.
  12. 12In a large saute pan with 2 tbsp of oil, cook the mix from the food processor over medium heat for 7 or 8 minutes, or until most of the moisture has evaporated.
  13. 13Add the unbrowned beef to the pan.
  14. 14Add the unbrowned beef to the pan.
  15. 15Add the unbrowned beef to the pan.
  16. 16Add one can of full fat coconut milk.
  17. 17Add one can of full fat coconut milk.
  18. 18Add one can of full fat coconut milk.
  19. 19Add tamarind paste and brown sugar.
  20. 20Add tamarind paste and brown sugar.
  21. 21Add tamarind paste and brown sugar.
  22. 22Add water by filling and rinsing the can of coconut milk.
  23. 23Add water by filling and rinsing the can of coconut milk.
  24. 24Add water by filling and rinsing the can of coconut milk.
  25. 25Stir and bring to a simmer.
  26. 26Stir and bring to a simmer.
  27. 27Stir and bring to a simmer.
  28. 28Pound the lemongrass with the back of a knife to bring out the flavor.
  29. 29Pound the lemongrass with the back of a knife to bring out the flavor.
  30. 30Pound the lemongrass with the back of a knife to bring out the flavor.
  31. 31Cut the lemongrass into smaller pieces and add to the mixture.
  32. 32Cut the lemongrass into smaller pieces and add to the mixture.
  33. 33Cut the lemongrass into smaller pieces and add to the mixture.
  34. 34Cook uncovered on medium heat for approximately 4 hours, or until all the liquids in the pan have reduced completely and coat the beef and the meat is fork tender.
  35. 35Cook uncovered on medium heat for approximately 4 hours, or until all the liquids in the pan have reduced completely and coat the beef and the meat is fork tender.
  36. 36Cook uncovered on medium heat for approximately 4 hours, or until all the liquids in the pan have reduced completely and coat the beef and the meat is fork tender.
  37. 37If the sauce reduces all the way before the beef is tender, add more water and continue cooking. If the beef is tender but there is too much liquid, crank the heat up to high and reduce it down.
  38. 38If the sauce reduces all the way before the beef is tender, add more water and continue cooking. If the beef is tender but there is too much liquid, crank the heat up to high and reduce it down.
  39. 39If the sauce reduces all the way before the beef is tender, add more water and continue cooking. If the beef is tender but there is too much liquid, crank the heat up to high and reduce it down.
  40. 40For best results, let it cool down, wrap it up, refrigerate overnight and eat it the next day.
  41. 41For best results, let it cool down, wrap it up, refrigerate overnight and eat it the next day.
  42. 42For best results, let it cool down, wrap it up, refrigerate overnight and eat it the next day.
  43. 43Serve with freshly chopped cilantro and a lime wedge.
  44. 44Serve with freshly chopped cilantro and a lime wedge.
  45. 45Serve with freshly chopped cilantro and a lime wedge.

Ingredients

  • 1 big hunk beef chuck
  • 1 big hunk beef chuck
  • 1 big hunk beef chuck
  • 6 Shallots
  • 6 Shallots
  • 6 Shallots
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 ginger root
  • 1 ginger root
  • 1 ginger root
  • 1 Galangal root
  • 1 Galangal root
  • 1 Galangal root
  • 2 serrano chili
  • 2 serrano chili
  • 2 serrano chili
  • 1 red Fresno chili
  • 1 red Fresno chili
  • 1 red Fresno chili
  • 1 heaping tsp kosher salt
  • 1 heaping tsp kosher salt
  • 1 heaping tsp kosher salt
  • 1 heaping tbsp dried hot chili flakes
  • 1 heaping tbsp dried hot chili flakes
  • 1 heaping tbsp dried hot chili flakes
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp cardamom
  • 1 tsp cardamom
  • 1 tsp cardamom
  • 1 tbsp nutmeg
  • 1 tbsp nutmeg
  • 1 tbsp nutmeg
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 can full fat coconut milk
  • 1 can full fat coconut milk
  • 1 can full fat coconut milk
  • 1 tbsp tamarind paste
  • 1 tbsp tamarind paste
  • 1 tbsp tamarind paste
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 can water
  • 1 can water
  • 1 can water
  • 6 inches lemongrass
  • 6 inches lemongrass
  • 6 inches lemongrass
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 lime
  • 1 lime
  • 1 lime

Equipment

knifefood processorsaute pan