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Malaysian Beef Rendang
Malaysian Beef Rendang
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Beef pieces seared with aromatic spices, cooked in creamy coconut milk until tender.
Ingredients:
  • 0.375 pound shallots
  • 15 dried red chile peppers
  • 5 slices fresh ginger root
  • 5 lemon grass, chopped
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • 1 pinch grated nutmeg
  • 1 tablespoon vegetable oil
  • 1.25 pounds beef stew meat, cut into 1 inch cubes
  • 1.5 tablespoons white sugar
  • 2 cups shredded coconut
  • 5 whole cloves
  • 1 cinnamon stick
  • 1.6666666269302 cups coconut milk
  • 0.875 cup water
Instructions:
  • Toast the coconut in a dry wok, stirring constantly until it turns a beautiful golden brown color. Let it cool before using.
  • In a blender or food processor, pulse together shallots, garlic, chilies, ginger, and lemongrass until a thick paste forms.
  • Combine the coriander, fennel, cumin, and nutmeg and grind them together.
  • In a hot wok, sauté the shallot paste in a splash of oil until fragrant. Stir in the ground coriander, fennel, cumin, and nutmeg, cooking for 3 to 4 minutes. Add the beef and cook over medium heat until browned, approximately 3 to 4 minutes more.
  • Combine sugar, coconut, cloves, cinnamon stick, coconut milk, and water in a pot. Bring to a boil, then reduce heat and simmer until the liquid has mostly evaporated and the meat is tender, about 1 hour. Season with salt to your liking.

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