I made this recipe last week. I used this recipe as a base and I changed it around a little bit. It turned out so delicious I just had to share it.
I served it with coconut rice and pickled cucumbers. This went together perfectly.
This dish is great for meal prep as the flavours enhance even more as leftovers and it reheats well.
750g chuck steak or other slow cooking beef, cut into large cubes (around the size of golf balls) *I asked the butcher to do this for me.
1 tbsp peanut oil
1 cinnamon stick
3 star anise
3 cardamon pods (or ½ tsp of cardamon powder)
1 lemongrass stick, bottom half only, smashed
400 ml can coconut milk
2 tsp tamarind puree, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed
4 large / 6 small kaffir lime leaves, very finely sliced
⅓ cup desiccated coconut
1 tbsp brown sugar
1½ tsp salt
6 fresh long red chillies, deseeded and chopped
6 spring onions chopped
3 lemongrass stalks, white part only, sliced
5 cloves garlic, minced
1½ tbsp fresh galangal, finely chopped *you can use ginger if you can't find this
1½ tbsp fresh ginger, minced
2 tbsp peanut oil
Place Spice Paste ingredients in a small food processor and blitz until smooth like a paste.
Heat 1 tbsp oil in a large heavy based pot over medium-high heat.
Add Spice Paste, cinnamon, cloves, star anise and cardamon pods. Cook for 1 to 2 minutes until fragrant, being careful not to burn the spice paste.
Turn heat up to high. Add beef and sear, stirring to sear all sides of each piece of beef until they are dark brown. The colour from the sear will add to the colour of the curry.
Add remaining ingredients and stir to combine. This is when you will transfer it to a slow cooker.
Turn to low heat and cook for 4-5 hours. You want the meat to be tender but not falling apart.
Return to the pot. Turn the heat up to medium and let the sauce simmer for 10 to 20 minutes, stirring occasionally, to reduce down to a thick sauce that coats the beef. Keep an eye on it at this stage because you don't want the sauce to burn. Beef Rendang is a dry curry and it is not supposed to be saucy, the concentrated flavour of the curry should be like a thick paste that coats the beef.
By this time, the beef should be "fall apart at a touch".
Remove from heat and I served mine with coconut rice and pickled cucumbers (sliced cucumbers in rice vinegar + salt and pepper).
Serves: 4 *per serving
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