Sumatran-Style Beef Rendang recipe
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- 1 whole nutmeg, smashed open 4 whole cloves 2 onions, coarsely chopped 10 Thai chile peppers, stemmed and coarsely chopped, or to taste 7 macadamia nuts 4 cloves garlic, coarsely chopped 1 (2 inch) piece ginger, peeled and thinly sliced across the grain 1 (2 inch) piece galangal, peeled and sliced thinly across the grain 1 (2 inch) piece turmeric root, peeled and sliced thinly across the grain 1 tablespoon water, or as needed 2 ½ pounds beef rump, cut into bite-size pieces 2 ½ cups unsweetened light coconut milk 4 stalks lemongrass - trimmed, flattened, and tied into knots 1 (4 inch) cinnamon stick 8 kaffir lime leaves 4 cardamom pods 1 whole star anise
Nutrition Info
- 350.7 caloriescarbohydrate: 18.7 gcholesterol: 62.7 mgfat: 18.5 gfiber: 3.8 gprotein: 27.7 gsaturatedFat: 7.8 gservingSize: -sodium: 70.4 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Sumatran-Style Beef Rendang
Directions
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Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes. Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric, blend into a smooth paste, thinning slightly with water if needed.
Place beef in a 12-inch skillet or wok. Mix in paste and coat beef thoroughly. Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce.
Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour. Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours.
Remove from heat, cover, and let stand, about 30 minutes. Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving.