Beef Rendang

recipetineats.com

Chef Iva

subheading: Spice Paste:

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 ½ tbsp fresh galangal, finely chopped (Note 3)

1 ½ tbsp fresh ginger, minced

2 tbsp oil (vegetable, canola or peanut oil)

subheading: Curry:

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

¼ tsp clove powder

3 star anise

½ 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)

⅓ cup desiccated coconut (finely shredded coconut)

1 tbsp brown sugar or grated palm sugar

1 ½ tsp salt

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