Rendang (Slow-Cooked Beef) - Southeast Asian Recipe

Rendang (Slow-Cooked Beef)

🌍 Southeast Asian, West Sumatra (Minang) Difficulty: ●●●○○

Ingredients

• 1kg beef chuck (5cm cubes)
• 600ml coconut milk
• 2 stalks lemongrass (bruised)
• 4 kaffir lime leaves
• 2 turmeric leaves
• 3 tbsp toasted coconut (kerisik). **Spice paste:** 10 dried chilies
• 6 shallots
• 4 cloves garlic
• 3cm galangal
• 3cm ginger
• 2cm turmeric
• blended

Method

1. Blending — Blend spice paste; fry in oil 5 min until fragrant.
2. Adding — Add beef; coat in paste.
3. Pouring — Pour in coconut milk, lemongrass, kaffir lime leaves, turmeric leaves.
4. Simmering — Simmer uncovered on low heat 2–3 hours, stirring occasionally.
5. Step 5 — As liquid reduces, stir more frequently. Add kerisik.
6. Continuing — Continue until beef is very dark, dry, and coated. Deep flavor, no sauce.

Tags: beef chuck, coconut milk, stalks lemongrass, kaffir lime leaves, turmeric leaves · Source: Brittani's Almanac