Beef Rendang
A rich and deeply aromatic Indonesian dry curry, where tender beef is slow-cooked in coconut cream and a fragrant blend of whole spices until the sauce caramelises and clings to the meat. Perfect served with steamed rice, and even better the next day.
Ingredients
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Beef⚖ 453.6 g 🥩 1¾ pcs
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Coconut Cream⚖ 224.8 g 💧 236.6 ml 🥛 1 cup
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Vegetable Oil⚖ 68 g 💧 73.9 ml 🥄 5 tbsp
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Challots⚖ 750 g 🧅 5 pcs
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Lime⚖ 420 g 🍋 6 pcs
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Sugar⚖ 12.6 g 💧 14.8 ml 🥄 1 tbsp
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Tamarind Paste⚖ 31.1 g 💧 29.6 ml 🥄 2 tbsp
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Star Anise⚖ 5 g 💧 10 ml 🥄 2 tsp
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Cardamom⚖ 5 g 💧 10 ml 🥄 2 tsp
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Cloves⚖ 5 g 💧 10 ml 🥄 2 tsp
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Cinnamon Stick⚖ 3 g 1 pcs
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Water⚖ 236.6 g 💧 236.6 ml 🥛 1 cup
Total nutrition
2871 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Roughly chop the shallots and any remaining spice paste ingredients, then blend them in a food processor until a fine paste forms.
- Heat 75 ml of vegetable oil in a heavy-bottomed stew pot over medium heat. Add the spice paste along with the cinnamon stick, cloves, star anise, and cardamom, and stir-fry for several minutes until fragrant. Add 450 g of beef and stir for 1 minute to coat it well in the spices.
- Pour in 240 ml of coconut cream, 240 ml of water, and 30 ml of tamarind paste. Squeeze in the juice of the limes. Stir everything together and bring to a simmer over medium heat, stirring frequently, until the meat is almost cooked through and the liquid has reduced significantly. Stir in the sugar and adjust seasoning with salt to taste.
- Reduce the heat to low, cover with a lid, and continue to simmer for 1 to 1½ hours, or until the beef is very tender and the sauce has dried out and darkened, clinging to the meat. Taste and adjust salt and sugar as needed. Serve immediately with steamed rice, noting that the flavours deepen further if left overnight.
Source:
TheMealDB
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