Tender-rich beef rendang. This recipe is easy to assemble, and there are many downtimes, so you can go by your everyday activities whilst this cooks away in the background. This is version 1 of a series of tests for this recipe until I get it perfect, but it's incredibly delicious. Please enjoy.

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Ingredients -

Spice Paste - 

5 - Golden Shallots 
10g (0.3oz) - Ginger 
10g (0.3oz) - Galangal 
3 - Lemongrass stalks, Root Only, Finely Chopped
6 - Garlic Cloves 
4-8 - Dried Chillies, Soaked In Hot Water & Deseeded 

Beef & Sauce -

3 Tbsp (60ml) - Vegetable or Mustard Oil 
1kg (2.2lbs) - Chuck Steak or Beef Short Rib
4 - Star Anise 
5 - Green Cardamom Pods 
4 - Cloves 
1 - Cinnamon Stick
1 Stalk - Lemongrass, Bruised 
310ml (1 1/4 Cups) - Coconut Milk 
180ml (3/4 Cups) - Water or Chicken Stock
2 tsp (25g) - Tamarind Puree 
6 - Fresh or Frozen Kaffir Lime leaves, Thinly Sliced or Left Whole 
3 Tbsp (30g) - Toasted Shredded Coconut 
1 1/4 Tbsp (15g) - Palm Sugar or Granulated Sugar 
Seasoning To Taste 

Jasmine Rice -

1 Cup (200g) - Jasmine Rice, Washed
1 1/4 Cups (310ml) - Cold Water
3 - Kaffir Lime Leaves (Optional)

Notes -

This recipe is version 1 of my beef rendang. I've been playing around with this recipe to get it perfect. If there's any particular ingredient you enjoy in this recipe, let me know in the comments.

#curry #beefrendang #curryrecipe