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Beef Rendang
My friend Varun had me over for dinner once and whipped this up. I loved it. Here is my attempt at trying to recreate it years later.
| ingredient | quantity | unit |
|---|---|---|
| boneless short rib | 2 | lbs |
| lemograss | 3 | sticks |
| kerisik1 | 8 | tbsp |
| tamarin concentrate juice2 | 1 | cup |
| cardamom | 3 | pods |
| cloves | 3 | pods |
| anise | 3 | stars |
| garlic | 5 | cloves |
| red chili3 | 12 | |
| cinamon | 1 | stick |
| coconut milk | 1 | can |
| water | 0.5 | cup |
| kaffir lime | 6 | leaves |
| palm sugar | 1 | tbsp |
| shallot | 5 | |
| galangal | 1 | inch |
| ginger | 1 | inch |
Instructions:
- Food process ginger, galangal, shallot, 3 lemongrass (white part), garlic, chili into a paste.
- Heat oil in a pot and throw in the cinamon, cloves, star anise, cardamom pods.
- Add the paste and cook till fragrant.
- Pound lemograss and add it along with the beef till the outside is cooked.
- Pour in coconut milk, tamarind juice, water, bring to a simmer and stir until the beef is almost cooked.
- Add kerisik and thinly sliced kefir lime leaves sliced, stir them in, then let the dish cook covered on low heat for as long as you can.
- Dish is ready when it has reduced and there is no more water.
