Indonesian Beef Rendang
The first time I tried beef rendang was in Jakarta at Restoran GARUDA. When I returned home I just had to find the recipe! So this is my version. Enjoy!
Ingredients
- 2 lb Beef Shank
- 3 tbsp Coconut Oil or Vegetable Oil
- pinch Salt and Pepper
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric
- 2 tsp Chili Flakes
- 8 cloves Garlic
- 1 Jalapeno
- 5 Shallots
- 2 inch Ginger
- 1 inch Galangal Use 2" ginger as an alternate
- 4 Kafir Lime Leaves
- 2 stalks Lemongrass
- 1 tsp Salt
- 1 tbsp Brown Sugar
- 1 can Coconut Milk 14 oz.
- 1 Star Anise
- 1 Cinnamon stick
Instructions
- Cut the beef shank into large chunks
- In a pot heat coconut oil
- Add beef shanks and sprinkle lightly with salt and pepper
- Brown the beef shanks on all sides
- Remove the beef shanks into a plate
- In a food processer, add chopped shallots, jalapeno, garlic cloves, 2" ginger, turmeric, salt, chili flakes, and coriander powder
- Blend until it becomes a spice paste. You will have to scrape the sides down a few times
- In the same pot add in the lemon grass (white part only, bruised), kifer lime leaves and the galangal cut into coins
- Saute for a few mins
- Remove and add to the plate with the beef shanks
- In the pot, pour in the spice mix
- Cook the spice mix on medium heat until it starts to dry. Stir frequently and do not let it burn. This will take about 15 minutes
- In the spice paste, add in the can of coconut milk and brown sugar. Stir until you have a consistent curry. Add in the star anise and cinnamon stick.
- Add in the beef plate
- Cook covered on low for 3 hours
- Open the pot and turn the heat to medium high. This is to dry the curry. Make sure to keep stirring so the curry does not burn
- Continue to cook the curry to dry it out to your liking
- Once done, pour into a dish. I prefer to have it the next day as it has a much deeper flavor.
- Serve with basmati rice or naan bread