Beef Rendang

Cook Time:
4 – 6 hours

Steps:

1. Cut beef into large, thick chunks. Be generous – smaller pieces will break down during the long cooking process.
2. Blend all of Ingredients B in a food processor until it becomes a thick paste.
3. In a dutch oven, heat oil over medium-high heat. Add the paste and stir fry until fragrant for approximately 2 minutes.
4. Add Ingredients C to taste.
5. Cook the paste until fragrant – the paste will change color to red-brownish.
6. Add the beef and cook until it is lightly browned.
7. Add coconut milk and stir to combine. Then add coconut cream.
8. Cover and simmer on low heat for 1 hour until the beef is tender and the base continues to thicken. Stir periodically to prevent burning.
9. Once the oil has separated, add sugar to taste.
10. Cover and simmer for another 30 minutes until it turns dark brown.

⭐️ Chef Notes ⭐️

• Kaffir lime leaves and galangal are key ingredients – NO substitutions.
• If you are unable to get red colored peppers, you may substitute with green colored peppers. You can add roasted paprika powder to help bring in red color.
• Flavors get better overnight – serve the next day for the best taste.
• If the base is too thin (too much liquid) and the oil is not separating- remove all of the beef when soft to prevent it from falling apart. Turn the heat lower and slowly simmer until the oil separates – can take approximately 2 additional hours. Add the beef back in once the base as the desired consistancy.
• If you have too much base to meat ratio – freeze the base separately. You can use it to make a quick vegetable curry with air fried okra, eggplant, and mushroom.