Spicy Halal Beef Rendang

local_grocery_store Ingredients

• 2 pounds beef chuck roast, cut into cubes
• 1 red onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 lemongrass stalk, bruised and cut into 3-inch pieces
• 6 dried red chilies, soaked in hot water
• 1 tablespoon coriander seeds, toasted and ground
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon turmeric powder
• 1 cinnamon stick, about 2 inches long
• 4 cloves
• 1 star anise
• 2 cups coconut milk
• 2 tablespoons palm sugar, grated
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• for garnish fresh cilantro, chopped

restaurant_menu Method

1. 1.In a blender or food processor, combine the red onion, garlic cloves, ginger, soaked dried red chilies, coriander seeds, cumin seeds, and turmeric powder. Blend until you have a smooth paste.
2. 2.Heat the vegetable oil in a large pot over medium heat. Add the spice paste, cinnamon stick, cloves, and star anise. Cook for 3-4 minutes until fragrant.
3. 3.Add the beef cubes to the pot and stir well to coat them in the spice paste. Cook for 5-6 minutes until the beef is browned on all sides.
4. 4.Pour in the coconut milk and add the bruised lemongrass stalk. Stir in the grated palm sugar and salt. Bring the mixture to a boil, then reduce the heat to low.
5. 5.Cover the pot and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. 6.Remove the cinnamon stick, cloves, star anise, and lemongrass stalk from the pot before serving.
7. 7.Garnish with fresh chopped cilantro and serve the Spicy Halal Beef Rendang over steamed rice or with roti bread.
8. 8.Enjoy the explosion of flavors in every bite!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add more dried red chilies.
• chevron_rightIf you can't find palm sugar, you can substitute with brown sugar.
• chevron_rightMake a big batch of this dish and freeze the leftovers for a quick and delicious meal later on.
• chevron_rightServe with a side of cucumber slices to balance out the spiciness.