Beef Rendang (Spicy Beef with Coconut Cream)

Name: Beef Rendang (Spicy Beef with Coconut Cream)
Total time: 180 min
Ingredients: 5 medium onions, peeled and quartered; 8 cloves garlic, peeled; 6 candlenuts; 2-inch piece fresh ginger, peeled and minced; 2-inch piece fresh galangal, sliced; 1 teaspoon turmeric powder; 10-12 dried chilies, such as Chiles de Arbol (depending on your desired heat level); 1 tablespoon coriander seeds; 4 tablespoons tamarind paste, whisked with 1¼ cups warm water; 4 tablespoons olive oil; 3 stalks lemongrass, tied together; 6 makrut lime leaves; 2 pounds boneless beef chuck cubes; 1½ cups coconut cream; 1 teaspoon beef bouillon powder; 1 tablespoon fine sea salt; ½ teaspoon black peppercorns, ground; 1 tablespoon sugar

www.jewishfoodsociety.org

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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Ingredients

5 medium onions, peeled and quartered
8 cloves garlic, peeled
6 candlenuts
2-inch piece fresh ginger, peeled and minced
2-inch piece fresh galangal, sliced
1 teaspoon turmeric powder
10-12 dried chilies, such as Chiles de Arbol (depending on your desired heat level)
1 tablespoon coriander seeds
4 tablespoons tamarind paste, whisked with 1¼ cups warm water
4 tablespoons olive oil
3 stalks lemongrass, tied together
6 makrut lime leaves
2 pounds boneless beef chuck cubes
1½ cups coconut cream
1 teaspoon beef bouillon powder
1 tablespoon fine sea salt
½ teaspoon black peppercorns, ground
1 tablespoon sugar