Authentic Beef Rendang
Contains none of the 14 statutory EU/Norwegian allergens.
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Ingredients (17)
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Instructions (6)
Toast the shredded coconut in a dry skillet over medium heat, stirring continuously until golden brown and aromatic. Finely pound or grind into a smooth paste (kerisik) and set aside.
In a food processor, blend the shallots, garlic, ginger, chopped lemongrass, chilies, turmeric, ground coriander, and ground cumin with a splash of oil into a smooth spice paste.
Cut the beef chuck into large bite-sized cubes. Heat the remaining oil in a heavy-bottomed pot over medium heat and sauté the spice paste along with the cinnamon, star anise, and cloves for 3 to 4 minutes until fragrant.
Add the beef cubes and cook for 5 minutes, turning occasionally until browned on all sides.
Pour in the coconut milk, brown sugar, salt, and the prepared toasted coconut paste. Bring to a gentle boil, then reduce the heat to low.
Simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the liquid reduces completely and the beef turns tender, dark, and coated in rich oil. Serve with warm rice.
