Beef Rendang

Name: Beef Rendang
Cuisine: Malaysian
Ingredients: 1 lb Beef; 5 tbsp Vegetable Oil; 1 Cinnamon Stick; 3 Cloves; 3 Star Anise; 3 Cardamom; 1 cup Coconut Cream; 1 cup Water; 2 tbsp Tamarind Paste; 6 Lime; 1 tbsp Sugar; 5 Challots

🌍 Malaysian 👁️ 1 views

Malaysian dry curry of beef slow-cooked in coconut cream and a fragrant spice paste with lemongrass, tamarind, and warm cinnamon. Deeply caramelized and intensely flavored.

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🔗 Recipe adapted from TheMealDB

#Malaysian #Dinner

📊 At a Glance

Difficulty Medium

Nutrition Facts

Servings per recipe 1

Serving size 1 serving (2282g)

Amount per serving

Calories 4545

% Daily Value*

Total Fat 267g 342%

Saturated Fat 71g 355%

Trans Fat 0g

Cholesterol 343mg 114%

Sodium 123mg 5%

Total Carbohydrate 303g 110%

Dietary Fiber 0g 0%

Total Sugars 15g

Protein 84g 168%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 2.1mg 12%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Values are estimated from ingredients and may vary.

👨‍🍳 Instructions

Chop the spice paste ingredients and then blend it in a food processor until fine.

Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.

Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.