Sumatran-Style Beef Rendang
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cloves
Garlic (coarsely chopped)Directions:
1
Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes
2
Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric; blend into a smooth paste, thinning slightly with water if needed
3
Place beef in a 12-inch skillet or wok
4
Mix in paste and coat beef thoroughly
5
Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce
6
Bring to a gentle boil over medium-high heat
7
Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour
8
Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours
9
Remove from heat, cover, and let stand, about 30 minutes
10
Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving