Beef Rendang
From a YouTube video Watch the original
Ingredients
- Beef chuck, cut into 2-inch pieces
- Shallots or red onion
- Garlic cloves
- Regular ginger root
- Galanga root (optional)
- Hot chilies (Serrano, red Fresno)
- Kosher salt
- Dried hot chili flakes
- Ground coriander
- Turmeric
- Cardamom
- Freshly grated nutmeg
- Full-fat coconut milk
- Tamarind paste
- Brown sugar or palm sugar
- Water
- Lemongrass
- Fresh cilantro
- Fresh lime
Instructions
- Prepare the beef by cutting it into 2-inch pieces and set aside.
- Make the power puree by blending shallots, garlic, ginger, galanga, hot chilies, spices, and nutmeg in a food processor until finely ground.
- Cook the puree in a sauté pan with oil over medium heat until most of the moisture evaporates.
- Add the beef to the pan, followed by coconut milk, tamarind paste, brown sugar, and water. Bring to a simmer.
- Bruise and add lemongrass to the mixture.
- Cook uncovered on medium heat for approximately 4 hours, stirring occasionally until the liquid reduces and the beef is fork-tender.
- Adjust liquid levels as needed by adding water or reducing the sauce.
- Serve garnished with fresh cilantro and lime slices. For best results, cool and refrigerate overnight before serving.
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