Malaysia

Beef Rendang

-1 1/2 lbs. boneless beef short ribs, cubed
-5 Tbsp. cooking oil
-1 cinnamon stick (about 2 inches)
-3 cloves
-3 star anise
-3 cardamom pods
-1 stalk lemongrass (cut into 4-inch lengths and pounded)
-1 C. coconut milk
-1 C. water
-2 tsp. tamarind pulp (soaked in some warm water for the juice and discard the seeds )
-6 kaffir lime leaves (very finely sliced) (a suggested sub. is zest of 1 lime for every 2 kaffir lime leaves)
-6 Tbsp. kerisik (toasted coconut) (Note: To toast coconut, place grated coconut in a dry wok/skillet, and heat, stirring constantly, until golden brown.)
-1 Tbsp. sugar/palm sugar or to taste
-Salt to taste

Spice Paste:

-5 shallots
-1 inch galangal
-3 stalks lemongrass (white parts only)
-5 cloves garlic
-1 inch ginger
-10-12 dried chilies (soaked in warm water and seeded)


1) Chop the spice paste ingredients, blend in a food processor until fine.
2) Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3) Add the beef and the pounded lemongrass and stir for 1 minute.
4) Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5) Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the sauce has dried up.
6) Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice and save some for overnight. (Note: This is reportedly even better on the 2nd or even 3rd day!)


Source: http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/2/