Malaysian Beef Rendang

 

Ingredients:

1 kg (2.2 lbs) beef chuck steak, cut into 2-inch cubes

2 tbsp vegetable oil

1 large onion, thinly sliced

4 cloves garlic, minced

1 inch ginger, grated

2 stalks lemongrass, white part only, chopped

2 tbsp tamarind paste

1 tbsp palm sugar (or brown sugar)

1 tsp turmeric powder

1 tsp ground coriander

½ tsp ground cumin

1 tsp chilli powder (adjust to your spice preference)

1 cinnamon stick

3 star anise

3 cloves

2 Bay leaves

1 can (400ml) coconut milk

250ml (1 cup) water

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Beef: In a large bowl, combine the beef cubes with 1 tbsp of the oil, ½ tsp turmeric powder, and ½ tsp salt. Toss well and marinate for at least 30 minutes, or up to overnight for deeper flavour.
2. Prepare the Spice Paste: In a food processor or blender, combine the onion, garlic, ginger, lemongrass, tamarind paste, palm sugar, remaining 1 ½ tsp turmeric powder, coriander, cumin, and chilli powder. Blend into a smooth paste.
3. Cook the Spice Paste: Heat the remaining 1 tbsp of oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the cinnamon stick, star anise, cloves, and bay leaves. Saute for 30 seconds, until fragrant.
4. Add the Beef and Spices: Add the spice paste and cook, stirring constantly, for 5-7 minutes, until the paste becomes fragrant and releases its oils.
5. Simmer and Tenderise: Add the marinated beef, coconut milk, water, and salt to taste. Stir well to combine and bring to a simmer. Reduce heat to low, cover the pot, and simmer for 1 ½ - 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened considerably.
6. Serve and Enjoy: Garnish with fresh chopped cilantro and serve hot with steamed rice or your favourite Southeast Asian side dishes.

Tips:

• For a richer flavour, use kerisik (toasted desiccated coconut) instead of palm sugar. You can find kerisik in Asian grocery stores.
• Adjust the amount of chilli powder to your desired level of spiciness.
• Leftover rendang can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Information (per serving):

• Calories: 500
• Fat: 25g
• Protein: 40g
• Carbs: 30g

This recipe is a perfect way to experience the rich flavours and cultural significance of Malaysian Beef Rendang. Enjoy the delectable combination of tender beef, aromatic spices, and a rich, flavourful sauce.