Recipe – Spicy Beef Rendang

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Spicy Beef Rendang is a flavorful Indonesian dish that options tender beef simmered in a wealthy, spicy coconut milk sauce. Here is a recipe for you:

Elements

For the Beef and Marinade:

• 2 lbs (900 g) beef chuck or stewing beef, minimize into 2-inch cubes
• 1 tbsp turmeric powder
• 1 tsp salt

For the Spice Paste:

• 10-12 dried crimson chilies, soaked in scorching water till tender
• 6 shallots, peeled
• 4 cloves garlic, peeled
• 1 thumb-sized piece of recent ginger, peeled
• 1 thumb-sized piece of galangal, peeled
• 2 stalks lemongrass, white half solely, thinly sliced
• 1 tsp floor coriander
• 1 tsp floor cumin

For the Rendang:

• 2 tbsp vegetable oil
• 2 cans (14 oz every) coconut milk
• 1 cup water
• 3 kaffir lime leaves, torn into items
• 2 turmeric leaves, tied right into a knot (elective)
• 2 cinnamon sticks
• 3 star anise
• 2 tbsp tamarind paste
• 1 tbsp palm sugar or brown sugar
• Salt to style

Directions

Marinating the Beef:

1. In a big bowl, mix the meat cubes, turmeric powder, and salt. Combine effectively to coat the meat evenly. Let it marinate for at the very least half-hour.

Making the Spice Paste:

2. Drain the soaked chilies and place them in a blender or meals processor. Add shallots, garlic, ginger, galangal, lemongrass, floor coriander, and floor cumin. Mix till clean, including a bit water if essential to facilitate mixing.

Cooking the Rendang:

3. Warmth the vegetable oil in a big, heavy-bottomed pot or Dutch oven over medium warmth. Add the spice paste and sauté for 5-7 minutes, stirring incessantly, till the paste is aromatic and the oil begins to separate from the paste.
4. Add the marinated beef to the pot and prepare dinner for 5-7 minutes, stirring to coat the meat with the spice paste.
5. Pour within the coconut milk and water, and add the kaffir lime leaves, turmeric leaves (if utilizing), cinnamon sticks, and star anise. Stir to mix.
6. Deliver the combination to a boil, then scale back the warmth to low and simmer uncovered for about 2-3 hours, or till the meat is tender and the sauce has thickened and darkened, stirring sometimes. Add extra water if obligatory to forestall drying out.
7. Stir within the tamarind paste and palm sugar, and season with salt to style. Proceed to simmer for a further 15-20 minutes till the flavors meld collectively and the sauce is wealthy and thick.

Serving:

8. Serve the meat rendang with steamed rice and garnish with extra kaffir lime leaves if desired.

Get pleasure from your scrumptious Spicy Beef Rendang!