Beef Rendang

Name: Beef Rendang
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Asian
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

Instructions

Prep:20minCook:3h

RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

Updated at: Mon, 09 Dec 2024 07:29:13 GMT