OPEN for ingredients! This is the ultimate Beef Rendang recipe. Soft and tender beef slow cooked in a flavour bomb explosion of a dry coconut curry stew - there's a reason why this was voted the best food in the WORLD. I'm breaking down all the steps so you can also make a foolproof pot at home. Long list of ingredients, long cooking time, but totally worth it so let's go!

Rendang is an Indonesian dish that's also a staple across Singapore and Malaysia.

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Timestamps:

00:32 - Beef prep and type of cut to use
01:05 - How to bruise lemongrass
01:30 - How to prep dried chillies
01:46 - Blending up rempah spice base paste
02:47 - Let's cook some rendang!
03:45 - Adding the beef
06:14 - The first 30 minutes
06:37 - At the 1 hour mark
07:23 - The last 30 minutes
07:40 - Rendang at 2 hours

Cheat Chicken Rendang in 30 minutes here: [ Ссылка ]

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Ingredients:

- 5-600g Beef for stewing, chuck or short ribs
- Blend together:
- 10 Dried Chillies, soaked in boiling water and deseeded*
- 1 Onion
- 4 Garlic
- 1 inch Ginger
- 1 inch Galangal
- 1 inch Fresh Turmeric
- 1 tsp Coriander Seeds
- 1 tsp Fennel
- 1 tsp Cumin
- 1/4 cup Water (optional)
- 2 Lemongrass, bruised
- 1 Cinnamon
- 3 Star Anise
- 5 Cloves
- 5 Cardamom
- 5-6 Kaffir Lime Leaves
- 1 tsp Tamarind Paste + 2 tbsp Water**
- 500ml Coconut Milk or Santan
- 1 tbsp Coconut Palm Sugar
- 1 tbsp Salt
- 120g Toasted Coconut Butter or Kerisik
- 1 cup Water (if needed)
- 1/4 cup Cooking Oil

* Or 4 tbsps of Dried Chilli Paste (recipe: [ Ссылка ])
** Or juice from 1 tbsp of Tamarind Pulp

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