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Beef Rendang

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Beef Rendang

Ingredients

  • 15 dried japones chiles or 10 dried chiles de árbol or 3 tbs. sambal oelek
  • 1-1/2 cups sliced shallots (from 4 large shallots)
  • 2 tbs. sliced garlic
  • 1 tbs. sliced peeled fresh ginger
  • 1 tbs. chopped fresh or frozen and thawed galangal (optional)
  • 4 whole cloves
  • 4 whole green cardamom pods
  • 2 whole star anise
  • 1 3-inch-long cinnamon stick, snapped in half
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. ground fennel seeds
  • 1 tsp. ground turmeric
  • 1/2 tsp. freshly ground black pepper
  • 3/4 cup canola or vegetable oil; more as needed
  • 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
  • 1 13.5-oz. can unsweetened coconut milk
  • 1/4 cup tamarind concentrate
  • 3 wild lime leaves, thinly sliced
  • 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
  • 4 tsp. palm sugar or dark brown sugar
  • 2-1/2 tsp. table salt
  • 1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
  • 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
  • lime wedges, for garnish (optional)
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Published 2014-09-09 12:23:20 (2 years ago).

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