Beef Rendang
Ingredients: beef chuck, shallots, garlic, ginger, galangal root · 280 min cook time · 620kcal · $25.00
Ingredients
900g beef chuck, 3ea shallots, 5ea garlic, 1ea ginger, 1ea galangal root, 2ea hot chilis, tsp kosher salt, tsp dried hot chili flakes, tsp ground coriander, tsp turmeric, tsp cardamom, tsp nutmeg, 2tbsp oil, 1can coconut milk, 1tsp tamarind paste, 1tsp brown sugar, 1ea lemongrass
Instructions
1. Cut the beef chuck into about 2-inch pieces, ensuring they are uniform in size.
2. In a food processor, combine sliced shallots, garlic, peeled regular ginger, galangal root, hot chilis, kosher salt, dried hot chili flakes, ground coriander, turmeric, cardamom, and grated nutmeg. Blend until finely ground into a paste.
3. Transfer the curry paste into a large sauté pan with oil and cook over medium heat for about 7 to 8 minutes, stirring until moisture evaporates and spices awaken.
4. Add the unbrowned beef pieces into the pan, along with full-fat coconut milk, tamarind paste, and brown sugar. Stir well.
5. Rinse out the coconut milk can with water and add the water to the pan. Turn heat to medium-high to bring to a simmer.
6. Pound the lemongrass stalk with the back of a knife to release flavor, cut into smaller pieces, and add them to the pan.
7. Cook uncovered on medium heat for approximately 4 hours, or until all liquids reduce completely and coat the beef, and the meat becomes fork tender.
8. Remove from heat, transfer to a serving dish, and garnish with freshly chopped cilantro and lime.
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