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Malaysian Beef Rendang

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PREP TIME
25 min
COOKING TIME
67 min
TOTAL TIME
92 min
SERVINGS
8 servings
Dinner Malaysian
Malaysian Beef Rendang
Ingredients
  • 5 shallots, halved
  • 5 stalks lemongrass, bottom thirds only, peeled
  • 5 cloves garlic
  • 1 (1 inch) piece fresh ginger root
  • 1 (1 inch) piece galangal
  • 5 dried red chile peppers, or more to taste
  • 3 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 cup coconut milk
  • 1 tablespoon vinegar
  • 2 teaspoons brown sugar
  • salt to taste
Instructions
1
Combine the finely chopped shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; blend the mixture into a rough, textured paste.
2
Heat a generous amount of vegetable oil in a large cooking vessel over a moderate heat setting. Add the spice paste; cook and stir constantly until it starts to sizzle and emit a fragrant aroma, approximately 3-5 minutes. Introduce the curry powder into the pot and continue to cook until it releases its fragrance, roughly 1 minute. Add the beef; stir to coat the meat evenly with the spice mixture, around 3 minutes. Pour in the coconut milk. Cover the pot and let it simmer the stew until the beef becomes tender, around 30 minutes.
3
Add a splash of vinegar, some sugar, and a pinch of salt to the pot. Continue to cook, covered, until the sauce thickens and reduces, approximately 30 minutes more.