Beef Rendang Recipe irene wong

• 10 pounds boneless beef chuck (cut into cubes)
• 1/2 cup cooking oil
• 4 cinnamon sticks (about 2-inch long)
• 10 cloves
• 10 star anise
• 10 cardamom pods (bruised)
• 1 pound lemongrass (cut into 4-inch length and pounded)
• 4 cups thick unsweetened coconut milk
• 1 cup tamarind pulp (soak in warm water to steep then strain for the juice and discard pulp)
• 15 kaffir lime leaves (very finely sliced)
• 1 cup dessicated toasted coconut
• 1/2 cup sugar/palm sugar or to taste
• Salt to taste
• 15 shallots
• 4 inch galangal
• 1/2 cup of minced lemongrass (white part only)
• 15 cloves garlic
• 4 inch ginger
• 15-20 dried chilies or 8 fresh Birds Eye Chili

1. Chop the spice paste ingredients and then blend it in a food processor until it turns to paste.
2. Heat the oil in a bottom-heavy pot, add the beef and the pounded lemongrass and stir, browning the meat.
3. Add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
4. Be careful not to let them burn.
5. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently.
6. Add the kaffir lime leaves, toasted coconut and sugar/palm sugar.
7. Turn the heat down to low, cover and simmer for 2 1/2 hours or until the meat is really tender and the cooking liquid has thickened and greatly reduced to gravy.
8. Stir occasionally to prevent sticking or burning.
9. Add salt to taste.
10. If necessary, add more sugar to taste.
11. Serve with steamed rice or let cool and freeze for later.

beef chuck, cooking oil, cinnamon, cloves, anise, cardamom, milk, tamarind pulp, lime, coconut, sugar, salt, shallots, garlic, ginger, chilies

Taken from www.chowhound.com/recipes/beef-rendang-30735 (may not work)