Beef Rendang - Spicy "Dry" Curry Beef

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Beef Rendang - Spicy "Dry" Curry Beef - Food Wishes

Cut beef shoulder or beef chuck into 2-inch pieces.

Prepare the power puree with sliced shallots or red onion, peeled garlic, regular and galanga ginger roots, and hot chilies.

Season with kosher salt, dried hot chili flakes, ground coriander, turmeric, cardamom, and nutmeg.

Pulse the mixture in a food processor until finely ground. Scrape down the sides as needed.

Transfer the puree to a sauté pan with vegetable oil. Cook over medium heat for 7-8 minutes until moisture evaporates.

Add the beef and one can of full-fat coconut milk.

Add tamarind paste and palm or brown sugar to the mixture.

Stir everything together, fill the coconut milk can with water, rinse, and add to the pan.

Bring the mixture to a simmer over medium-high heat.

Prepare lemongrass by pounding it with a knife's back to release flavor. Add prepared lemongrass to the pan.

Cook uncovered on medium heat for approximately 4 hours until the liquid reduces and coats the beef, and the beef is fork-tender.

Adjust heat and time as needed to ensure beef is tender and liquid is properly reduced. Add water if necessary.

Once complete, allow to cool. Wrap and refrigerate overnight for best flavor development.

Before serving, garnish with freshly chopped cilantro and serve with fresh lime.