Authentic Indonesian Beef Rendang | Very Slowly Cooked | Max Flavour - Steven Heap

Blend shallots, red chilies, galangal, lemongrass, palm sugar, ginger, garlic, and turmeric into a paste.

Toast the grated coconut on moderate heat until fragrant.

Heat 6-7 tablespoons of groundnut oil in a large wok.

Add chopped onions to the oil and sauté for about 5 minutes until slightly browned.

Add the blended paste to the onions and stir for 30 seconds.

Add cumin, coriander, cinnamon, cardamom, cloves, and star anise to the mixture.

Add 700 grams of beef cut into bite-sized pieces.

Pour in 2 tins of coconut milk and stir well.

Add lemongrass, tamarind, and salt to taste.

Let the mixture simmer on low heat for about 3 hours, stirring occasionally to prevent burning.

Remove lemongrass and kaffir lime leaves before serving.

Equipment Needed

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