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Beef Rendang

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
6 servings
Dinner Malaysian
Beef Rendang
Ingredients
  • 3/8 pound shallots
  • 3 cloves garlic
  • 15 dried red chile peppers
  • 5 slices fresh ginger root
  • 5 lemon grass, chopped
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • 1 pinch grated nutmeg
  • 1 tablespoon vegetable oil
  • 1 1/4 pounds beef stew meat, cut into 1 inch cubes
  • 1 1/2 tablespoons white sugar
  • 2 cups shredded coconut
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 2/3 cups coconut milk
  • 7/8 cup water
  • salt to taste
Instructions
1
Preheat the wok over medium-high heat and toast the coconut until it turns golden brown, stirring constantly to prevent burning.
2
Set the toasted coconut aside to cool down and prepare for the next step.
3
Using a high-powered blender or food processor, puree the shallots, garlic, chilies, ginger, and lemon grass into a smooth, thick paste.
4
Grind the coriander seeds, fennel seeds, cumin seeds, and nutmeg in a spice grinder or mortar until well combined.
5
Heat some oil in the wok over medium heat and sauté the shallot paste for a few minutes, stirring frequently to prevent burning.
6
Add the ground spice mixture and cook for 3-4 minutes, stirring constantly to ensure even heating. Add the beef and cook over medium heat for an additional 3-4 minutes, or until the meat is nicely browned on all sides.
7
Add a small amount of sugar to the wok and stir it in, followed by the toasted coconut, ground spices, beef broth, coconut milk, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour, or until most of the liquid has evaporated and the meat is tender. Season with salt to taste, and serve hot.