Beef Rendang

Ingredients

• 1 kg beef topside, cut into rectangle of 5x4x1cm
• 300 gr instant coconut cream
• 800 ml - 1 L water
• 2-3 tsp salt (adjust to taste)
• 2 tsp white sugar
• 40 gr palm sugar
• 1/2 tsp white Pepper
• A thumb size of each ginger and turmeric
• 2 thumb size galangal
• 150-200 gr red long chili
• 10 small shallot
• 5 garlic cloves
• 1 tbsp coriander powder
• 1/2 nutmeg
• 1 lemongrass, peel outer layer and use the white part only
• 3 candlenut
• 100 ml water
• 1/2 cinnamon stick
• 1 lemongrass, bruise
• 2 cloves
• 1 cardamon pod
• 2 star anise
• 3 bay leaves
• 3 kafir lime leaves

Instructions

1. 1

   --- Steps ---

2. 2

   In a food processor, blend spices paste until smooth and pasty, set aside

3. 3

   Heat a deep non stick pan, over low heat, add coconut cream, water, aromatic spices and paste spices and stir gently and bring it to a simmer

4. 4

   Add the beef, sugar, pepper and salt, give it another good stir and cover with lid Simmer for 2-3 hrs until beef tenderized while stirring it gently every 1/2 or 1 hr (You may always add more water to cook longer in time if your beef are not tender enough)

5. 5

   Open the lid, cook and stir beef gently until dry/ liquid has evaporated and darken in color Off the heat Can be serve immediately or the best way is to let it rest at room temperature over night or in the fridge covered tightly Then heat it up again in a pan over low heat The Color will be darker and beef will be more tender and more flavorful