Beef Rendang

Ingredients

• 450 gbeef, approx 1 lb; chuck or brisket, cut into large cubes
• 5 tbspvegetable oil
• 1cinnamon stick
• 3cloves, whole
• 3star anise
• 3cardamom pods
• 1 cupcoconut cream
• 1 cupwater
• 2 tbsptamarind paste, dissolved in a little water
• 1 tbspsugar, or palm sugar
• 5shallots, for spice paste
• 2 stalkslemongrass, pounded
• 4kaffir lime leaves
• 2 tbspkerisik, toasted desiccated coconut
• 6lime leaves, kaffir lime leaves for garnish

Method

1. 1

   Make the spice paste: blend the shallots and any other spice paste ingredients (garlic, ginger, galangal, dried chilies if using) in a food processor until fine.

2. 2

   Heat the oil in a large stew pot over medium heat. Add the spice paste, cinnamon stick, cloves, star anise, and cardamom. Stir-fry until very fragrant, about 5 minutes.

3. 3

   Add the beef and the pounded lemongrass. Stir for 1 minute to coat the beef in the paste.

4. 4

   Add the coconut cream, tamarind juice, and water. Bring to a simmer over medium heat, stirring frequently, until the beef is almost cooked through, about 30–40 minutes.

5. 5

   Add the kaffir lime leaves, kerisik (toasted coconut), and sugar. Stir well to combine.

6. 6

   Reduce heat to low, cover, and simmer for 1–1.5 hours until the meat is very tender and the gravy has almost completely dried up, leaving the beef coated in rich, dark paste.

7. 7

   Season with salt and sugar to taste. Serve immediately with steamed rice. Rendang improves overnight.