Beef Rendang

Takes 105 minutes | Serves 4 |

Ingredients

700 g boneless beef short ribs
5 tablespoons cooking oil
1 unit cinnamon stick
3 cloves cloves
3 star anise star anise
3 pods cardamom pods
10 cm lemongrass
240 ml coconut milk (thick)
240 ml water
2 teaspoons tamarind pulp
6 leaves kaffir lime leaves
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar
1 teaspoon salt
5 shallots shallots
2.5 cm galangal
7.5 cm lemongrass (white part only)
5 cloves garlic
2.5 cm ginger
10 chilies dried chilies

Steps

Preparing Spice Paste

• Chop the spice paste ingredients and then blend in a food processor until fine.

Cooking Beef Rendang

• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
• Add the beef and the pounded lemongrass and stir for 1 minute.
• Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
• Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
• Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste.