Beef Rendang

• Beef1 lb
• Vegetable oil5 tbs
• Cinnamon stick1
• Cloves3
• Star anise3
• Cardamom3
• Coconut cream1 cup
• Water1 cup
• Tamarind paste2 tbs
• Lime (kaffir leaves)6
• Sugar1 tbs
• Shallots (for paste)5

Steps · tap to check off

1. 1Blend shallots into a fine spice paste.
2. 2Heat oil in a stew pot; sauté spice paste, cinnamon, cloves, star anise, and cardamom until aromatic.
3. 3Add beef and lemongrass (pounded); stir for 1 minute. 1:00
4. 4Pour in coconut milk, tamarind juice, and water.
5. 5Simmer over medium heat, stirring frequently, until meat is almost cooked.
6. 6Stir in lime leaves, toasted coconut, and sugar.
7. 7Reduce heat to low, cover, and simmer 1 to 1.5 hours until meat is tender and liquid has dried up. 5:00:00
8. 8Season with additional salt and sugar to taste.