BEEF RENDANG

A  west Sumatran spicy meat dish, variations of caramelized beef curry. Wherein the meat are simmered in coconut milk and spices.








Ingredients :

Spice Paste

• 4 Dried chiles
• 2 Lemongrass stalks cores coarsely chopped
• 2 Thumbsize ginger, peeled and chopped
• 4 shallots, chopped
• 3 garlic cloves, peeled
• ½ tsp ground turmeric
• Pinch of salt

For Cooking

• 2 Lbs boneless beef chuck, or brisket, cut into cubes
• 2 cans coconut milk
• 1 Potato cube
• 3 Whole star anise
• 5 Cardamom pods
• 2 Inch cinnamon sticks
• 2 tsp sugar
• Salt to taste
• Cooking oil

Making a Paste

• Combine all the spice paste ingredients, season with salt. 
• Grind the spices using a blender or mortal and pestle until they become a coarse paste. 
• If the ingredients are too dry to grind, add water.
• Grind thoroughly, fibers from the spice will make for an unpleasant taste.

Direction :

• Heat the oil in a large deep skillet, over medium-low heat. 
• Add the spice paste, stir fry until the oil starts to separate. 
• Add star anise, cardamom, and cinnamon, stir well. 
• Add the beef, stir until all the pieces are well coated with the paste. 
• Season with sugar and add a pinch of salt.
• Pour the coconut milk should cover the beef, stir well.
• Add the cube potato, simmer in low heat, uncovered. 
• Stir the stew every 20 minutes, to avoid sticking.