Beef Rendang 🐄

From Nagi at RecipeTin Eats

SPICE PASTE
6 Thai chilis, seeds removed 🌶
6 Chinese shallots
5 cloves garlic 🧄
3 lemongrass stalks, chopped
1” galangal, chopped
1” ginger, chopped
2 tbsp oil

* Use food processor to grind all ingredients into smooth paste

CURRY INGREDIENTS
2 lb round steak, cut to large cubes 🥩
2 tbsp oil
2 tsp salt
1 cinnamon stick
3 star anise
3 cloves
3 cardamom pods, shells removed
1 stalk lemongrass, smashed
1 can coconut milk 🥥
1 tbsp tamarind pulp
6 kaffir lime leaves, finely sliced
½ cup finely shredded coconut (unsweetened) 🥥
1 tbsp brown sugar

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DIRECTIONS

• Heat oil in large pot on medium high

• Stir fry spice paste, cinnamon, star anise, cloves, and cardamom until spice is fragrant (don’t burn!)

• Turn heat to high and sear beef chunks until dark brown, salting as it cooks

• Add remaining ingredients, bring to boil, scraping bottom of pot as needed

• Reduce heat to low, cover, and simmer 1½ hours or until beef is tender, almost falling apart

• Remove beef and turn heat up to medium

• Cook until sauce is thick, scraping bottom of pot to ensure nothing burns

• Return beef to pot, stir, and cook 1 more min.