An authentic Indonesian/Malayan beef curry that melts in your mouth.
With the weather condition, I pull out some stew recipes and one among my favorites is beef. Beef rendang is an Indonesian kind of curry during which the meat is slowly cooked in coconut milk together with garlic, ginger, galangal, lemongrass, shallots, chills, and other spices until the coconut milk is absorbed and therefore the meat is sweet and tender. this is often a version of beef where you begin with stew-like ribs or baboons that delve bite-sized pieces before being browned then cooked within the coconut milk together with cinnamon, cloves, star anise, and cardamom until the meat is tender! The curry is finished with a touch little bit of sour tamarind paste, sweet coconut sugar, and salt to make a magical combination of spicy, sour, sweet, and salty! At the tip, grated lime leaves and toasted coconut flakes are added for more flavor and aroma. The Rendang takes a touch while to cook, but it’s super easy to form, of course, you’ll be able to even pair in an exceedingly slow stove!
Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours 10 minutes Servings: 4
An easy to make authentic Indonesia/Malaysia beef curry that just melts in your mouth!
- 10 dried chilies, soaked in hot water until tender
- 5 shallots (or 1 small onion), diced
- 2 tablespoons galangal, grated
- 2 tablespoons ginger, grated
- 4 tablespoons garlic, minced or grated
- 2 tablespoons lemongrass, chopped
- 1 tablespoon oil
- 1 pound beef, cut into bite-sized cubes
- 1 cinnamon stick
- 3 cloves
- 3-star anise
- 3 cardamom pods
- 1 stalk lemongrass, pounded
- 1 (14oz) can coconut milk
- 1 teaspoon tamarind paste (or concentrate)
- 2 large kaffir lime leaves (sliced)
- 1/4 cup unsweetened coconut flakes, toasted
- 1 tablespoon palm sugar (aka coconut sugar) (or brown sugar or sugar)
- salt to taste
- Process the chilies, shallots, galangal, ginger, garlic, and lemongrass in a food processor until it forms a paste.
- Heat the oil in a large saucepan and brown the beef on all sides.
- Add the paste from step 1, along with the cinnamon, cloves, star anise, cardamom, and lemongrass, and cook until fragrant, about a minute.
- Add the coconut milk and tamarind, bring to a boil, reduce the heat and simmer until the beef is falling apart tender about 1-2 hours.
- Add the kaffir lime leaves, coconut, and palm sugar and cook another minute before seasoning with salt to taste.
- Remove the cinnamon stick, cloves, star anise, cardamom, and lemongrass stalk, and enjoy!
Note: Use short ribs, chuck, or other stewing beef.
Note: Use about 3 stalks of lemongrass, the white tender part only.
Slow Cooker: Optionally implement steps 1-3 before throwing everything into the slow cooker and cooking on low for 8-10 hours or on high for 2-4 hours.
Nutrition Facts: Calories 509, Fat 34g (Saturated 24g, Trans 0.3g), Cholesterol 71mg, Sodium 118mg, Carbs 27g (Fiber 4g, Sugars 9g), Protein 30g