World Flavors Cookbook

Beef Rendang

Name: Beef Rendang
Cook time: 180 min
Cuisine: Malaysia
Ingredients: 1kg beef chuck, cubed 2 cups thick coconut milk 1/2 cup kerisik (toasted coconut paste) 2 turmeric leaves, shredded 4 kaffir lime leaves, shredded For the paste: 10 shallots, 4 cloves garlic, 3 inches galangal, 3 inches ginger, 5 stalks lemongrass, 15 dried chillies

A slow-cooked, rich and dry beef curry caramelized in coconut milk and a complex spice paste.

Cuisine: Malaysia

Ingredients

1kg beef chuck, cubed 2 cups thick coconut milk 1/2 cup kerisik (toasted coconut paste) 2 turmeric leaves, shredded 4 kaffir lime leaves, shredded For the paste: 10 shallots, 4 cloves garlic, 3 inches galangal, 3 inches ginger, 5 stalks lemongrass, 15 dried chillies

Instructions

1. Blend the paste ingredients until smooth. 2. In a large pot, combine the beef, paste, and coconut milk. Bring to a boil. 3. Lower heat and simmer, stirring occasionally, until the liquid has almost completely evaporated. 4. Add the kerisik, turmeric leaves, and kaffir lime leaves. 5. Continue to cook over very low heat, stirring constantly, until the meat is tender and the sauce has caramelized and turned dark brown. 6. Season with salt and a touch of palm sugar.