Beef Rendang Recipe

Ingredients for Beef Rendang

• Chuck Steaks
• Fresh Lemongrass
• Red Chilies
• 2 large onions, 1 blended, 1 chopped
• 4 cloves garlic
• Fresh Ginger
• Vegetable Oil
• Ground Coriander
• Ground Turmeric
• Ground Cumin
• Cinnamon Stick
• 10 curry leaves
• Brown Sugar
• Coconut Cream
• Lemon Juice

How to Make Beef Rendang

1. Cut 1.5 lbs beef into 3cm cubes.
2. Blend 4 stalks lemongrass, 10-15 red chilies (adjust to your spice preference), 1 large onion, 4 cloves garlic, and 2 inch piece ginger until smooth.
3. Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Add 1 large chopped onion and the following ground spices: 2 tablespoons ground coriander, 1 tablespoon ground cumin, 1 tablespoon turmeric powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg. Cook, stirring frequently, until onion is softened (about 5 minutes).
4. Add the lemongrass mixture to the pot. Cook, stirring constantly, until fragrant (about 2 minutes).
5. Stir in the beef cubes, 2 cinnamon sticks, 10 curry leaves, 1/4 cup palm sugar (or brown sugar), and 1 (13.5 ounce) can of full-fat coconut milk. Bring to a simmer, then cover and cook for 1 hour.
6. Remove the lid, and continue to simmer for 1 1/2 hours, or until the beef is incredibly tender and the sauce has thickened considerably. Stir occasionally to prevent sticking.
7. Before serving, remove the cinnamon sticks and discard. Garnish with fresh curry leaves, if desired.