#Beef Rendang

Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results. 

Ingredients

Gluten free

∙ Serves 6

Meat

• 2 lb Chuck steak

Produce

• 12 Chilies, dried
• 5 cloves Garlic
• 1 1/2 tbsp Ginger, fresh
• 4 Kaffir lime, large
• 3 Lemongrass stalks
• 1 Lemongrass stick
• 1 Onion, small

Canned Goods

• 400 ml Coconut milk

Condiments

• 2 tsp Tamarind puree / paste

Baking & Spices

• 1 tbsp Brown sugar or grated palm sugar
• 1/2 tsp Cardamon, powder
• 1 Cinnamon stick
• 1/4 tsp Clove powder
• 1 1/2 tbsp Galangal, fresh
• 1 1/2 tsp Salt
• 3 Star anise

Oils & Vinegars

• 3 tbsp Vegetable oil

Nuts & Seeds

• 1/3 cup Desiccated coconut

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