Beef Rendang {Spicy Beef Stew with Coconut}
- Author: The Peach Kitchen
- 750g stewing beef, cubed , I used Sirloin
- 3/4 cup dessicated coconut
- 3 pcs bird’s eye chilli, seeded and chopped
- 3 tbsp tamarind paste, you can also use fresh tamarind, just remove the seeds and soak in warm water
- 1 shallot/red onion, chopped
- 1 inch galangal
- 1–2 stalk lemongrass
- 4 pcs kaffir lime leaves
- 3 tbsp curry powder
- 1 knorr beef cubes
- 2 cups water
- 1 1/2 cup coconut cream
- 4 tbsp soy sauce
- 1 tbsp sugar
- salt to taste
- 3 tbsp + 3 tbsp canola oil
- Lightly toast dessicated coconut in a pan then grind in the food processor finely.
- Wipe leftover dessicated coconut from food processor and place 3 tbsp canola oil, onion, garlic, galangal, bird’s eye chilli, and lemongrass. Blend until it becomes a paste.
- Heat oil in a pan or a pot. Add the spice paste and the kaffir lime leaves and sauté for around two minutes.
- Add the beef,desiccated coconut, curry powder, coconut cream, soy sauce, knor cubes, sugar and water.
- Bring to a boil and simmer in very low heat for 2 hrs {or more} until all the liquid has evaporated.
- Don’t forget to mix it from time to time to prevent it from sticking at the bottom of the pan and eventually burning.
- Season with salt to taste.
- Serve with steamed rice.