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Ingredients

Spice Paste

12 dried chilies, rehydrated in boiling water

1 small onion, finely chopped

5 cloves garlic, minced

3 lemongrass stalks, white part only, sliced

1 1/2 tbsp fresh galangal, finely chopped

1 1/2 tbsp fresh ginger, minced

2 tbsp oil

 

Rendang

1 kg chuck steak, or other slow cooking beef, cut into cubes

1 tbsp oil

1 cinnamon stick

1/4 tsp clove powder

3 star anise

1/2 tsp cardamon powder

1 lemongrass stick, bottom half of the stick only and smashed

1 can coconut milk

2 tsp tamarind puree / paste

4 large kaffir lime leaves, very finely sliced

1/3 cup finely shredded coconut

1 tbsp brown sugar

1 1/2 tsp salt

 

Directions

Directions for Beef Rendang

  1. Place Spice Paste ingredients in a small food processor and process until fine.
  2. Heat 1 tbsp oil in a large Corningware casserole over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
  3. Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the spice paste darkens.
  4. Add remaining rendang ingredients and beef. Stir to combine.
  5. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
  6. Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.
  7. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve.