Beef Rendang

Beef Rendang Ingredients

1 kg beef topside, cut into rectangle of 5x4x1cm300 gr instant coconut cream800ml – 1 L water2-3 tsp salt (adjust to taste)2 tsp white sugar40 gr palm sugar1/2 tsp white Pepper

Paste Spices

A thumb size of each ginger and turmeric2 thumb size galangal150-200 gr red long chili10 small shallot5 garlic cloves1 tbsp coriander powder1/2 nutmeg1 lemongrass, peel outer layer and use the white part only3 candlenut100 ml water

Aromatic Spices

1/2 cinnamon stick1 lemongrass, bruise2 cloves1 cardamon pod2 star anise3 bay leaves3 kafir lime leaves

Steps

In a food processor, blend spices paste until smooth and pasty, set asideHeat a deep non stick pan, over low heat, add coconut cream, water, aromatic spices and paste spices and stir gently and bring it to a simmerAdd the beef, sugar, pepper and salt, give it another good stir and cover with lid Simmer for 2-3 hrs until beef tenderized while stirring it gently every 1/2 or 1 hr (You may always add more water to cook longer in time if your beef are not tender enough)Open the lid, cook and stir beef gently until dry/ liquid has evaporated and darken in color Off the heat Can be serve immediately or the best way is to let it rest at room temperature over night or in the fridge covered tightly Then heat it up again in a pan over low heat The Color will be darker and beef will be more tender and more flavorful