Beef Rendang

INGREDIENTS

• 600g Beef Curry Cut
• 400ml Coconut Milk
• 1 Onion
• 3 tsp Garlic Paste
• 3 tsp Ginger
• 2 Red Chilli
• 2 Lemongrass
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Ground Turmeric
• 1 Cinnamon Stick
• 4 Cardamom Pod
• 1 Star Anise
• 4 Kaffir Lime Leaf
• 2 tsp Tamarind Paste
• 2 tsp Brown Sugar
• 4 tbsp Cooking Oil
• 2 tsp Salt
• 300ml Water
• 4 tbsp Coriander

STEPS

1. 1

   Cut the beef into 4 cm chunks and pat dry. Keep the raw beef on a separate board and plate, and wash hands, utensils, and surfaces with hot soapy water after handling it.

2. 2

   Blend or finely pound 1 onion, 3 tsp of garlic paste, 3 tsp of ginger, 2 red chillis, and 2 lemongrasses into a coarse aromatic paste.

3. 3

   Heat 4 tbsp of cooking oil in a heavy pot over medium heat. Add the cinnamon stick, cardamom pod, and star anise, then fry for 1 minute until fragrant.

   ⏱ 1 min

4. 4

   Add the aromatic paste and cook for 6 to 8 minutes, stirring often, until softened, fragrant, and slightly darker.

   ⏱ 6 min

5. 5

   Stir in 2 tsp of ground coriander, 1 tsp of ground cumin, and 1 tsp of ground turmeric. Cook for 1 minute, then add the beef and 2 tsp of salt. Stir for 5 minutes until the beef is coated and lightly browned.

   ⏱ 5 min

6. 6

   Add 400ml of coconut milk, 300ml of water, 4 kaffir lime leaves, 2 tsp of tamarind paste, and 2 tsp of brown sugar. Stir, bring to a gentle simmer, then cover partially and cook for 90 minutes, stirring every 20 minutes.

   ⏱ 90 min

7. 7

   Uncover and continue simmering for 25 to 30 minutes, stirring frequently, until the sauce is very thick, dark, and clings to the beef, and the beef is fork-tender. The beef must reach at least 63°C at its thickest point, followed by a 3-minute rest, although the longer braising time should make it tender.

   ⏱ 25 min

8. 8

   Remove the cinnamon stick, cardamom pod, star anise, and kaffir lime leaf. Taste and adjust salt if needed. Rest for 5 minutes, then garnish with 4 tbsp of coriander and serve.

   ⏱ 5 min