Beef Rendang Recipe (Malaysian Beef Curry)

Ingredients

• 2 pounds stew beef (cut in 2" pieces)
• 2 tablespoons coconut oil
• 1 cinnamon stick
• 4 cloves
• 3 star anise
• 3 cardamon pods
• 2 lemongrass stalks (white parts only cut in 3" pieces)
• 1-14 ounce can coconut milk
• 2 teaspoons tamarind concentrate
• 8 kaffir lime leaves
• 1/2 cup shredded coconut (unsweetened)
• 1 tablespoon palm sugar ((substitute brown sugar))
• 1 cup beef broth
• 2 teaspoon salt
• 2 Thai chilies (thinly sliced for garnish (optional))
• Fresh limes
• 1 tablespoon chopped lemongrass (white parts only)
• 5 garlic cloves
• 1 tablespoon grated ginger ((substitute ginger paste))
• 10 dried Thai chilies
• 5 shallots

Instructions

1. 1

   Add the cinnamon stick, cloves, star anise and cardamon to a skillet over medium low heat. Toast for 3-5 minutes, or until fragrant.

2. 2

   Remove from heat and grind to a powder using a mortar and pestle. Set aside.

3. 3

   Heat the coconut oil over high heat in a dutch oven or large heavy bottomed pot. Add the beef in batches and brown on all sides.

4. 4

   Remove the beef from the pot and set aside.

5. 5

   Turn the heat down to medium and add the spice paste. Cook for about 2-3 minutes, stirring constantly, until the paste has turned a dark brown (not burned).

6. 6

   Add the ground spice and cook for another 1 minute.

7. 7

   Add the beef back in and mix well to coat. Cook for 1 minute.

8. 8

   Add the coconut milk, lemongrass stalks, tamarind concentrate, toasted coconut, beef broth, palm sugar, salt and kaffir lime leaves. Bring to a boil, reduce heat to medium low, cover and simmer for 90 minutes.

9. 9

   Remove the lid and turn up the heat to medium high. Cook, stirring occasionally for about 20-30 minutes, or until the liquid has absorbed.

10. 10

    Serve with steamed rice, sliced chilies (optional) and a drizzle of fresh lime juice.

11. 11

    --- Spice Paste: ---

12. 12

    Add the ingredients in a food processor and blend until mostly smooth.

13. 13

    --- How to Toast Coconut: ---

14. 14

    Heat the oven to 350F degrees. Pour the coconut in a small metal baking dish and spread out.

15. 15

    Place in the oven for about 10 minutes, stirring once or twice. Coconut should be a light golden brown when done.