Beef Rendang | Rouxbe Online Culinary School

Ingredients

• 9 long, dried red chilies
• 1/2 lb shallots
• 8 cloves garlic
• 2 inches galangal
• 2 inches young ginger
• 1 stalk lemongrass
• 1 tbsp cumin seeds
• 1/2 tsp cloves
• 3/4 tsp fennel seeds
• 2 1/2 tsp coriander seeds
• 1 tsp turmeric
• 1 tsp sea salt
• 1 1/4 cups desiccated coconut
• 2 lb stewing beef
• 1 tbsp palm sugar
• 2 tbsp tamarind pulp
• 2 tbsp kecap manis
• 1/4 cup vegetable oil
• 400 ml coconut milk
• 1 1/4 cups water
• 2 makrut lime leaves
• 1 makrut lime (zest of)
• 1/2 fresh lime (juice of)
• cilantro (for garnish)