Beef Rendang
Beef
Vegetable Oil
Cinnamon Stick
Cloves
Star Anise
Cardamom
Coconut Cream
Water
Tamarind Paste
Lime
Sugar
Challots
1lb
5 tbs
1
3
3
3
1 cup
1 cup
2 tbs
6
1 tbs
5
- Chop the spice paste ingredients and then blend it in a food processor until fine
- 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
- 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