Beef Rendang | Beef Dry Curry | Indonesian / Malaysian Dry Curry

Blend red onions, chillies, ginger, garlic, turmeric, ground coriander, lemongrass paste, and a little coconut milk in a food processor until smooth.

Heat oil in a stew pot or large pan and fry the spice paste for a minute to release flavor.

Add the beef to the spice paste and fry for a minute.

Combine tamarind paste, sugar, salt, curry leaves, star anise, cinnamon stick, and the rest of the coconut milk with the beef and spice paste.

Bring the mixture to a boil, then lower the heat and simmer until the beef is tender and the liquid has almost evaporated, stirring occasionally.

Check tenderness of beef after 1.5 hours; if not tender and liquid is low, add water and cover.

After nearly 2.5 hours, check if the beef is tender and adjust seasoning with salt and sugar if necessary.

Serve immediately or refrigerate for a few days; garnish with fresh coriander, cucumber, tomatoes, and lime.

Equipment Needed

Allergens