Charlie asked me to make Beef Randang, a spicy Malaysian recipe

YIELD: 4 PEOPLE

Beef Rendang 

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy,  rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

PREP TIME15 minutesCOOK TIME1 hour 30 minutesTOTAL TIME1 hour 45 minutes

Ingredients

1 1/2 Lbs. boneless beef short ribs cut into cubes

5 T. oil

1 stick cinnamon abt. 2-inches

3 cloves

3 star anise

3 cardamom pods

1 lemongrass cut into 4’ length and pounded

1 C. thick coconut milk/cream

1 C. water

2 tsp. tamarind pulp, soaked in some water for the juice, discard seeds

6 kaffir lime leaves, very thin sliced (sub lime zest)

6 T. Kerisik (toasted dry coconut)

1 T. sugar

salt to taste 

Spice paste

5 Shallots

1-inch galangal (sub ginger or turmeric)

3 lemongrass white part only

5 cloves garlic

1 inch ginger

10-12 dried chilies, soaked in warm water and seeded (used Korean red pepper powder.

Instructions

1. Chop spice paste ingredient and blend in processor until fine
2. Heat oil in a stewpot, add spice paste mix, cinnamon, cloves, star anise & cardamom. Stir fry until aromatic. Add beef, pounded lemongrass.  Stir 1 minute.  Add the Kaffir lime leaves, kerisik, sugar  & stir to blend.

3. lower heat, cover & simmer 1 to 1/2 hours until meat is really tender and gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice. Save some for next day.

Notes

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.