Indulge in the rich and aromatic flavors of this special beef rendang curry. Slow-cooked with a blend of aromatic spices and coconut milk, the tender beef becomes infused with a divine taste. The fiery heat of chili peppers is balanced with the sweetness of caramelized onions, resulting in a mouth-watering dish that will satisfy your cravings for a hearty and flavorful meal. Serve it with steamed rice and enjoy this traditional Indonesian dish that will transport you to the vibrant streets of Southeast Asia.
Ingredients
- 2 lbs beef, cut into cubes
- 4 shallots, sliced
- 6 cloves garlic, minced
- 2 inches ginger, grated
- 4 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 star anise
- 4 cloves
- 6 dried red chilies, soaked in hot water
- 4 fresh red chilies, chopped
- 2 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 cans coconut milk
- 4 tbsp vegetable oil
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- Salt, to taste
Directions
- In a blender, combine the soaked dried red chilies, fresh red chilies, shallots, garlic, ginger, and turmeric powder. Blend until a smooth paste is formed.
- Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the spice paste and sauté for a few minutes until fragrant.
- Add the beef cubes and cook until browned on all sides.
- Add the coconut milk, lemongrass stalks, kaffir lime leaves, cinnamon sticks, cardamom pods, star anise, cloves, coriander powder, cumin powder, tamarind paste, and palm sugar. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for about 2-3 hours, or until the beef is tender and the sauce has thickened.
- Remove the lid and continue simmering for another 30 minutes to allow the sauce to further reduce and deepen in flavor. Stir occasionally to prevent sticking.
- Taste and adjust the seasoning with salt as needed.
- Serve the special beef rendang curry hot with steamed rice.
- Enjoy!
