Beef Rendang

Beef Rendang is of Indonesian origin - a much-celebrated recipe from the Minangkabau ethnic group of Indonesia - and often served at ceremonial occasions and to honored guests.

Now this isn't one of those, ‘make a beef dish quick for dinner’ types. This takes over 2 hours to make but trust me this is worth it.

Ingredients
11⁄3 pounds, diced beef
2 tablespoons coconut oil 1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 stalk lemongrass (cut and pounded)
1 cup coconut milk
1 cup water
2 teaspoons tamarind paste (See Condiment Guide for recipe) 6 kaffir lime leaves
6 tablespoons toasted coconut (optional)
Salt to taste

Ingredients (For the spice paste)
5 shallots
Small piece of ginger (peeled) 3 lemongrass stalks
5 cloves garlic
10 dried chilies (seeded)

Directions

Place all of the ingredients for the spice paste in a bowl. Using an immersion blender; thoroughly combine the ingredients until a fine smooth paste is formed, and set aside. If you do not have an immersion blender, a food processor will work as well.

Heat oil in a stew pot. Add the spice paste, cinnamon, cloves, cardamom and star anise, and stir fry. Enjoy the aromas that are released.
Then add the beef and pounded lemongrass and stir fry for an additional minute.

Now add the coconut milk, tamarind paste and water and simmer on medium heat until meat is cooked thoroughly, which should take about 20 minutes.

Add the kaffir lime leaves and toasted coconut (if desired) and stir well.

Reduce heat to low, cover and continue to simmer for approximately 90 minutes. Keep a watchful eye on this and add water, if needed, 1 tablespoon at a time. The idea is to make a very thick gravy.

Serve and enjoy!