Malaysian Beef Rendang

Malaysian Beef Rendang

First browned in a shallot, ginger, and lemon grass paste and a mixture of freshly ground coriander, cumin, and nutmeg, the bite-size pieces of beef are cooked in coconut milk until tender.

Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
654 Calories

Recipe Instructions

Step 1
Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Step 2
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Step 3
Grind the coriander, fennel, cumin and nutmeg.
Step 4
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Step 5
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups shredded coconut
  • salt to taste
  • 1 cinnamon stick
  • 5 whole cloves
  • 3 cloves garlic
  • 5 slices fresh ginger root
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 1 pinch grated nutmeg
  • 2 teaspoons coriander seeds
  • 15 dried red chile peppers
  • 5 lemon grass, chopped
  • 1.5 tablespoons white sugar
  • 0.875 cup water
  • 0.375 pound shallots
  • 1.25 pounds beef stew meat, cut into 1 inch cubes
  • 1.6666666269302 cups coconut milk

Categories

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