PT3H20M
Serves 6
Ingredients:
2 Pounds Chuck Steak
1 Tablespoon Vegetable Oil
1 Cinnamon Stick
0.25 Teaspoon Ground Cloves
3 Star Anise
0.5 Teaspoon Ground Cardamom
1 Stalk Of Lemongrass
1 Cups Coconut Milk
2 Teaspoons Tamarind Puree
4 Large Kaffir Lime Leaves
0.33 Cup Finely Shredded Coconut
1 Tablespoon Light Brown Sugar
1.5 Teaspoon Salt
12 Small Green Chilies
1 Small Onion
6 Cloves Garlic
3 Stalks Of Lemongrass
1.5 Tablespoons Fresh Galangal
1.5 Teaspoons Fresh Ginger
2 Tablespoons Vegetable Oil
In the bowl of a food processor, combine the chilis, onion, garlic, 3 stalks of lemongrass, galangal, ginger and oil and pulse into a thick paste.
In a Dutch oven over high heat, heat the oil and sear the beef until brown all sides, about 8-10 minutes. Transfer the beef to a plate and set aside.
Reduce the heat to medium-low, stir in the spice paste and cook until the paste darkens and thickened, for about 3 minutes. Stir in cinnamon stick, clove, star anise, cardamom, crushed lemongrass, coconut milk, tamarind puree, lime leaves, coconut, and reserved beef. Bring to boil, and reduce to a simmer for about 1 hour and 20 minutes. Transfer the beef cubes to a plate and set aside.
Increase heat to medium-high and cook mixture until sauce has reduced is very thick, for about 45 minutes. In the last few minutes, return the beef to the pot and stir to coat in the sauce.
Serve the curry over a bed of simply steamed white rice or al dente noodles.
Flavor Profile - :: Category - :: Serves -
Ingredients
Instructions
Notes from my kitchen
Purchase the lemongrass, galangal, star anise, tamarind puree & kaffir lime leaves in your local Asian specialty market or online.
Ingredients
Directions
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Share your thoughts on this Recipe
Posts from 1/17/2019 12:23 PM
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RecipeSavants User shared a comment:
I'm impressed. Usually when I see recipes for 'complicated' Asian dishes, I move right past. I live in a rural community two hours from the nearest Asian market and so many ingredients are just not available (I spent two hours searching all of our grocery stores for Five Spice Powder last month!). BUT you've clearly linked the ingredients I'd never find locally to Amazon, which is a great help. I've seen fresh lemongrass and coconut at my grocery store. I'm a big fan of 'if a recipe can't be written on an index card, off with its head' but that doesn't really apply when it's a cuisine that one isn't familiar with, does it? That list of ingredients that initially looks overwhelming is just a list of spices. I think you've done a fabulous job of making this dish approachable, bringing it out of the restaurant and into the home kitchen. Definitely something to put on my menu - after my Amazon order arrives. :)
Posts from 1/15/2019 12:27 PM
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Admin shared a comment:
Thank you for your note - but sometimes to make International food you need to make a special trip to your local Asian grocery store to pick up the ingredients that are not common in your standard supermarket. Unfortunately, you can not make traditional beef rendang without these ingredients - but the good news is that they can be easily purchased online and delivered directly to your door. And, to be honest not every recipe will resonate with everyone - That is why I offer over 3000 recipes - you will find something that you love!
Posts from 1/14/2019 9:09 PM
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RecipeSavants User shared a comment:
Looks interesting.. and I cook a lot. Entertain 4 nights per week. Comments on this recipe.. WELL if I have to make a special trip to a store for ingredients like Fresh Galangal (Minced), or Lemon Grass, or Kaffir Lime Leaves (Finely Sliced)......... I move on.. Today I stopped only to tell you to simplify your creations.... They HONESTLY Look WONDERFUL.. but I doubt many readers will make them... TOO COMPLICATED and TOO many (interesting) ingredients - My OPINION.
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