Malaysian · beef

Beef Rendang

Name: Beef Rendang
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1lb Beef; 5 tbs Vegetable Oil; 1 Cinnamon Stick; 3 Cloves; 3 Star Anise; 3 Cardamom; 1 cup Coconut Cream; 1 cup Water; 2 tbs Tamarind Paste; 6 Lime; 1 tbs Sugar; 5 Challots

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Beef1 lb
Vegetable Oil5 tbsp
Cinnamon Stick1
Cloves3 cloves
Star Anise3
Cardamom3
Coconut Cream1 cup
Water1 cup
Tamarind Paste2 tbsp
Lime6
Sugar1 tbsp
Challots5

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Chop the spice paste ingredients and then blend it in a food processor until fine.
2
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.
3
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. Serve immediately with steamed rice and save some for overnight.