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Beef Rendang
Ingredients
- For the flavor base:
- 15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
- 1-1/2 cups sliced shallots (from 4 large shallots)
- 2 Tbs. sliced garlic
- 1 Tbs. sliced peeled fresh ginger
- 1 Tbs. chopped fresh or frozen and thawed galangal (optional)
- For the whole spice blend:
- 4 whole cloves
- 4 whole green cardamom pods
- 2 whole star anise
- 1 3-inch-long cinnamon stick, snapped in half
- For the ground spice blend:
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. ground fennel seeds
- 1 tsp. ground turmeric
- 1/2 tsp. freshly ground black pepper
- For the rendang:
- 3/4 cup canola or vegetable oil; more as needed
- 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
- 1 13.5-oz. can unsweetened coconut milk
- 1/4 cup tamarind concentrate
- 3 wild lime leaves, thinly sliced
- 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
- 4 tsp. palm sugar or dark brown sugar
- 2-1/2 tsp. table salt
- 1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
- 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
- Lime wedges, for garnish (optional)
- Nutritional Information
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