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Beef Rendang

Name: Beef Rendang
Total time: 3h
Yield: 6 servings
Cuisine: Indonesia
Ingredients: 1kg beef chuck, cubed; 800ml coconut milk; Spice paste: 8 shallots, 6 garlic, 4 chiles, ginger, galangal, turmeric, lemongrass; Kaffir lime leaves, cinnamon, star anise; Toasted coconut (kerisik), tamarind, palm sugar

Slow-simmered Sumatran beef in coconut milk and a deep spice paste until dry, dark and intensely fragrant.

3h 6 servings Hard

Ingredients

• 1kg beef chuck, cubed
• 800ml coconut milk
• Spice paste: 8 shallots, 6 garlic, 4 chiles, ginger, galangal, turmeric, lemongrass
• Kaffir lime leaves, cinnamon, star anise
• Toasted coconut (kerisik), tamarind, palm sugar

Method

Step 1 of 425%

Blend spice paste smooth. Fry in oil 10 min until fragrant.

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1
Blend spice paste smooth. Fry in oil 10 min until fragrant.
2
Add beef and coconut milk with whole spices. Simmer uncovered, stirring often.
3
After 1.5h liquid reduces — keep stirring as oil splits and meat darkens.
4
Stir in kerisik, tamarind and palm sugar. Cook 30 more min until almost dry and chocolate-brown.