Beef Rendang
Ingredients
Meat & dry marinade
- 1 kg - 2.lbs Beef chunks
- Salt to taste
- 2 tsps White Pepper
- 1 tsp Chilli powder
- 2 tsps Cumin powder
- 1 tbsp Coriander powder
- 1/4 tsp Clove powder
- 1/4 tsp Cinnamon powder
- 1 tsp of Nutmeg
Ground paste
- 3 Shallots - 2 cups - 150 gms
- Garlic - 5 pcs - 20 gms
- 4 dry red Chillies - 5 gms
- 5 Macadamia nuts - 6 gms - typically candle nuts are used but Macadamia is a good sub - you could also use cashews
- 1/4 cup Ginger - 30 gms
- 3 long finger Chillies - 1/2 cup 40 gms
- 4 Kaffir Lime leaves - 2 gms
Other
- 2-3 tbsps of Coconut Oil
- 3 Bay leaves
- 2 Star Anise
- 3 Cardamoms
- 2 cups Water + extra
- 2 Lemon grass stalks - 70 gms
- Galangal slices - 6 gms
- 4 Kaffir Lime leaves - 2 gms
- Pandan leaves - 4 gms
- 400 ml Coconut Milk
- 1 tsp Mushroom powder
- Salt & Sugar to taste
Garnish
- Fried shallots
- Chilli flakes
Instructions
- Cut your beef into medium size chunks and add salt and the rest of the dry marinade and coat the meat on all sides
- Grind together the paste ingredients and keep aside
- In a large saute pan, add the coconut oil, bay leaves, star anise and cardamoms
- Add the beef and sear on all sides
- Add the ground paste and coat the meat in it
- Add water to the pan where the beef sat in to remove the residual dry spices, the processing jar (1.5 cups) and add to the meat
- Cover and cook for 30 mins
- After 30 mins, add the coconut milk and add another 1/2 cup of water to the can and add that in
- Cover and cook this for 2- 3 hours, stirring frequently to prevent burning
- When the gravy has reduced, add the mushroom stock powder, salt & sugar to test
- Keep cooking and if the gravy gets too dry add some water
- Garnish with fried shallots and sprinkle with chilli flakes