Zaianne's Beef Rendang
By: Zaianne Sparrow
Published: Thursday, February 18, 2010 - 10:54am

Ingredients




2 cups shredded coconut to make the kerisik (toasted coconut)
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the 1 1/4 pounds beef stew meat (or boneless beef short ribs), cut into 1 inch cubes
6 kaffir lime leaves (very finely sliced)
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 tablespoon vegetable oil
1 1/2 tablespoons brown sugar
2 cups coconut milk
8 cups water
Spice Paste (blended)
20 shollots
2 tablespoons coriander
1 tablespoon fennel
1 tablespoon cumin
1 tablespoon pepper
3 star anise
5 cloves garlic
15 inches dried chilies (soaked  warm water and seeded)
1 inch ginger
3 lemon grass
1 inch galangal

Preparation

1 Heat the shredded coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. 2 Chop the spice paste ingredients and then blend it in a food processor or blender until fine. 3 Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. 4 Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. 5 Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 6 Add the kaffir lime leaves, kerisik (toasted coconut), brown sugar, stirring to blend well with the meat. 7 Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up. 8 Add salt to taste.

About


Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country, as well as Malaysia and Singapore.