Ingredients of Beef Rendang:
For the Spice Paste:
6 shallots, roughly chopped
4 cloves garlic, roughly chopped
2 inches fresh ginger, peeled and chopped
2 inches fresh galangal, peeled and chopped (if available)
3 stalks lemongrass, white parts only, chopped
5-6 dried red chilies, soaked in hot water until soft
For the Beef Rendang:
2 pounds beef chuck or brisket, cut into 1.5-inch cubes
3 tablespoons vegetable oil
1 cinnamon stick
3 star anise
4 cloves
4 cardamom pods
1 can (14 oz) coconut milk
1 cup water
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons tamarind paste
3 kaffir lime leaves, torn
2 turmeric leaves, tied in a knot (if available)
1 tablespoon palm sugar or brown sugar
Salt to taste
Toasted desiccated coconut for garnish (optional)
Instructions for making Beef Rendang:
Prepare the Spice Paste:
In a food processor or blender, combine the shallots, garlic, ginger, galangal, lemongrass, and soaked red chilies. Blend into a smooth paste, adding a little water if necessary to facilitate blending.
Cook the Beef Rendang:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the spice paste and cook, stirring frequently, for about 5-7 minutes until fragrant and the oil starts to separate from the paste.
Add the cinnamon stick, star anise, cloves, and cardamom pods. Stir to combine.
Add the beef cubes and cook until they are browned on all sides.
Pour in the coconut milk and water, stirring to combine.
Add the ground turmeric, ground coriander, ground cumin, and tamarind paste. Stir well.
Add the kaffir lime leaves, turmeric leaves (if using), and palm sugar. Season with salt to taste.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened and darkened. The oil will also separate and float to the top.
Serve:
Remove the kaffir lime leaves, turmeric leaves, and whole spices (cinnamon stick, star anise, cloves, and cardamom pods) before serving.
Garnish with toasted desiccated coconut if desired.
Serve the Beef Rendang with steamed rice, and enjoy!
This Beef Rendang is rich, tender, and bursting with flavor. It’s perfect for showcasing on your food blog with detailed photos and step-by-step instructions to guide your readers through the cooking process.
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