Malaysian Beef Rendang

Name: Malaysian Beef Rendang
Ingredients: 3/8 pound shallots; 3 cloves garlic; 15 dried red chile peppers; 5 slices fresh ginger root; 5 lemon grass, chopped; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 2 teaspoons cumin seeds; 1 pinch grated nutmeg; 1 tablespoon vegetable oil; 1 1/4 pounds beef stew meat, cut into 1 inch cubes; 1 1/2 tablespoons white sugar; 2 cups shredded coconut; 5 whole cloves; 1 cinnamon stick; 1 2/3 cups coconut milk; 7/8 cup water; salt to taste

18 ingredients

5 steps

Ingredients

3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste

Directions

1

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3

Grind the coriander, fennel, cumin and nutmeg.
4

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.