🍽️
Malaysian
Beef Rendang
Slow-braised Malaysian dry beef curry in coconut milk and a complex spice paste. Deeply caramelized and fragrant.
210 min
Total time
6
Servings
30 min
Prep
180 min
Cook
advanceddinnergluten-freedairy-free
Source: Famishly Kitchen
Ingredients
6 servings
- 2 lbs cubed beef chuck
- 2 cans coconut milk
- 4 stalks lemongrass
- 3 inch piece galangal
- 1 turmeric leaf
- 6 kaffir lime leaves
- 60 ml toasted coconut (kerisik)
- 8 shallots
- 6 cloves garlic
- 8 dried chilies
- 2 inch ginger
- 15 ml coriander powder
- 5 ml cumin powder
Make it your way
Instructions
- Step 1.Blend shallots, garlic, chilies, ginger to a paste.
- Step 2.Fry paste until fragrant and oil separates, 15 min.
- Step 3.Add beef, coat in paste. Add coconut milk, lemongrass, galangal, lime leaves.
- Step 4.Simmer uncovered, stirring occasionally, 3 hours until liquid is absorbed and beef is coated in dark, dry paste.
- Step 5.Stir in kerisik at the end.
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