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Beef Rendang  This is a rich and flavorful Indonesian-Malay slow-cooked beef dish. Yield: 4-5 pax  Cook time: 4 hours Ingredients Rendang Paste  4 Asian shallots  5 garlic cloves  10 dried red chilies, soaked in hot water  3-inch knob of galangal  4-inch knob of ginger  2 lemongrass stalks (soft part)  1.5 tsp turmeric powder  1 tbsp coriander powder  1/2 tbsp cumin powder  50ml peanut oil  Curry  1kg beef chuck, portioned  3 cardamom pods  2-inch piece of cinnamon bark or cassia  3 cloves  2 star anise  2 bay leaves  Extract of 3 tamarind seeds  300ml Kara coconut cream  2 lemongrass stalks (tops)  3 kaffir lime leaves, chiffonade  Salt to taste  2-inch piece of palm sugar  1/2 cup desiccated coconut  Peanut oil  Instructions 1. Prepare rendang paste by combining all paste ingredients in a blender.  2. Heat heavy-bottomed pot over medium heat, add enough peanut oil, and cook curry paste for 15-20 minutes until color darkens.  3. Add beef and mix. Next, add all whole spices and mix well for 5 minutes, or until beef starts to sweat.  4. Add tamarind extract, coconut cream, and mix. Then, add lemongrass, lime leaves, palm sugar, and salt.  5. Once mixture comes to a simmer, reduce heat to low, cover, and cook for about 1.5-2 hours, stirring occasionally.  6. Meanwhile, prepare kerisik and add after 2 hours.  7. Cover again and cook for 30-45 minutes until oils separate. Remove lid and simmer for an additional 15 minutes, or until desired consistency is reached. #rendang #beef #indonesianfood #cook #cooking #asmr
Beef Rendang This is a rich and flavorful Indonesian-Malay slow-cooked beef dish. Yield: 4-5 pax Cook time: 4 hours Ingredients Rendang Paste 4 Asian shallots 5 garlic cloves 10 dried red chilies, soaked in hot water 3-inch knob of galangal 4-inch knob of ginger 2 lemongrass stalks (soft part) 1.5 tsp turmeric powder 1 tbsp coriander powder 1/2 tbsp cumin powder 50ml peanut oil Curry 1kg beef chuck, portioned 3 cardamom pods 2-inch piece of cinnamon bark or cassia 3 cloves 2 star anise 2 bay leaves Extract of 3 tamarind seeds 300ml Kara coconut cream 2 lemongrass stalks (tops) 3 kaffir lime leaves, chiffonade Salt to taste 2-inch piece of palm sugar 1/2 cup desiccated coconut Peanut oil Instructions 1. Prepare rendang paste by combining all paste ingredients in a blender. 2. Heat heavy-bottomed pot over medium heat, add enough peanut oil, and cook curry paste for 15-20 minutes until color darkens. 3. Add beef and mix. Next, add all whole spices and mix well for 5 minutes, or until beef starts to sweat. 4. Add tamarind extract, coconut cream, and mix. Then, add lemongrass, lime leaves, palm sugar, and salt. 5. Once mixture comes to a simmer, reduce heat to low, cover, and cook for about 1.5-2 hours, stirring occasionally. 6. Meanwhile, prepare kerisik and add after 2 hours. 7. Cover again and cook for 30-45 minutes until oils separate. Remove lid and simmer for an additional 15 minutes, or until desired consistency is reached. #rendang #beef #indonesianfood #cook #cooking #asmr

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