Beef Rendang

Beef Rendang is a rich and tender coconut beef stew originating from Indonesia, known for its complex flavors and aromatic spices. This dish is slow-cooked to perfection, allowing the beef to absorb the fragrant spices, making it a delightful main course.

Steps

1. Heat the vegetable oil in a pot over medium heat. 2. Add the chopped shallot, minced garlic, and ginger; sauté until fragrant. 3. Stir in the turmeric, coriander, cumin, and chili paste, cooking for another minute. 4. Add the beef cubes to the pot, browning them on all sides. 5. Pour in the coconut milk, tamarind paste, and brown sugar. Stir well. 6. Bring the mixture to a boil, then reduce heat to low and cover the pot. 7. Simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens. 8. Season with salt to taste, and serve hot, garnished with fresh cilantro.

250g beef (chuck or brisket), cut into cubes 2 tablespoons vegetable oil 1 shallot, finely chopped 2 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon turmeric powder 1 tablespoon coriander powder 1 tablespoon cumin powder 1 tablespoon chili paste (adjust to taste) 400ml coconut milk 1 tablespoon tamarind paste 1 tablespoon brown sugar Salt to taste Fresh cilantro for garnish