Description
This authentic Malaysian Beef Rendang is a flavorful, aromatic dish with tender meat slow-cooked in a rich and spicy sauce, perfect for special occasions or family gatherings.
Ingredients
Scale
25 dried chilies, adjust to taste
6 lemongrass stalks, white part only
2-inch piece galangal
2-inch piece ginger
6 garlic cloves
1 onion
1 cinnamon stick
1 star anise
4 cloves
4 cardamom pods
1 additional lemongrass stalk, bruised
2.2 lbs (1 kg) beef chuck, cut into 2-inch cubes
10 kaffir lime leaves, thinly sliced
2 tbsp coconut sugar
2 tsp salt
1 tbsp concentrated cooking tamarind
14 oz (400 ml) can coconut milk
Instructions
- Remove seeds from dried chilies and cut them into small pieces. Soak in boiling water for 30 minutes, then drain and add to a food processor.
- Chop lemongrass, galangal, ginger, garlic, and onion, and add them to the food processor. Blend into a fine paste, adding a splash of water to help the blending process.
- Heat oil in a pan on medium heat, and add the cinnamon stick, star anise, cloves, cardamom pods, and bruised lemongrass. Cook for a minute until fragrant.
- Add the rendang paste to the pan and cook for 10-15 minutes, stirring occasionally, until it thickens.
- Add the beef to the pan, ensuring each piece is coated with the paste.
- Add kaffir lime leaves, coconut sugar, salt, tamarind, and coconut milk. Mix well and bring to a simmer.
- Cover with a lid and cook for 1 hour, stirring occasionally.
- Remove the lid and continue cooking until the sauce dries up and the meat is tender and caramelized.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Malaysian
Nutrition
- Serving Size: 6 servings
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg