Beef Rendang
A Malaysian beef rendang simmered in coconut milk and a fragrant spice blend until tender, finished with a rich, aromatic gravy.
Pasos
- 1
Chop the spice paste ingredients and blend in a food processor until fine.
- 2
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
- 3
Add the beef and stir for 1 minute.
- 4
Add the coconut cream, tamarind paste, and water; simmer on medium heat, stirring frequently until the meat is almost cooked.
- 5
Add kaffir lime leaves, toasted coconut (kerisik), sugar, stirring to blend well with the meat.
- 6
Lower the heat to low, cover, and simmer for 1 to 1.5 hours or until the meat is really tender and the gravy has dried up.
- 7
Add more salt and sugar to taste. Serve immediately with steamed rice.
