Beef Rendang

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Ingredients

12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
1 small onion, finely chopped (Note 1b)
5 cloves garlic, minced
3 lemongrass stalks, white part only, sliced (Note 2)
1 1/2 tbsp fresh galangal, finely chopped (Note 3)
1 1/2 tbsp fresh ginger, minced
2 tbsp oil (vegetable, canola or peanut oil)
2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)
1 tbsp oil (vegetable, peanut, canola)
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 (Note 5)
400ml / 14 oz coconut milk (1 standard can)
2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
4 large kaffir lime leaves (or 6 small), very finely sliced (Note 7)
1/3 cup desiccated coconut (finely shredded coconut)
1 tbsp brown sugar or grated palm sugar
1 1/2 tsp salt

323 g per serving

As published by RecipeTin Eats.

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