Malaysian·non-vegetarian·medium

Beef Rendang

Name: Beef Rendang
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1lb Beef; 5 tbs Vegetable Oil; 1 Cinnamon Stick; 3 Cloves; 3 Star Anise; 3 Cardamom; 1 cup Coconut Cream; 1 cup Water; 2 tbs Tamarind Paste; 6 Lime; 1 tbs Sugar; 5 Challots

Hey there, folks! Today, I'm gonna show you how to whip up a delicious Beef Rendang that will have your taste buds doing a happy dance. But before we get started, let me share a little goof-up I once made while making this dish. I accidentally added way too much tamarind paste, thinking it was a good idea to amp up the tanginess. Let's just say, my face puckered up like I had just eaten a lemon! Lesson learned: always taste as you go, folks. Now, here's a pro tip for you - if you want to take this Beef Rendang to the next level, try toasting the spices before blending them. It really brings out their flavors and adds a nice depth to the dish. Alright, chop up those spice paste ingredients, blend them, and get that stew pot heated up. And don't forget to have a little fun while you're at it - cooking should be an adventure, not a chore! Once you've got everything simmering away, just be patient. The longer you let it cook low and slow, the more tender and flavorful your beef will be. Trust me, it's worth the wait. So there you have it - a hearty Beef Rendang that's perfect for a cozy night in. Enjoy, my friends!

140 min(prep 20 + cook 120)

4 servings

350 kcal

4.5

Ingredients

Nutrition

350 kcalper serving

Protein30g45%

Carbs8g12%

Fat24g36%

Fiber2g3%

Sugar3g4%

Directions

1
Chop the spice paste ingredients and then blend it in a food processor until fine.
2
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
3
Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

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