Recipe Instructions:
Ingredients:
• 2 lbs beef (such as chuck or round roast), cut into cubes
• 4 tablespoons rendang curry paste
• 2 cans (14 oz each) coconut milk
• 3 kaffir lime leaves
• 2 lemongrass stalks, bruised
• 1 cinnamon stick
• 1 star anise
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar
• Salt, to taste
• Cooking oil
Instructions:
o Heat some cooking oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove and set aside.
o In the same pot, add more oil if needed and sauté the rendang curry paste until fragrant, about 2-3 minutes.
o Return the browned beef to the pot. Pour in coconut milk and add kaffir lime leaves, lemongrass stalks, cinnamon stick, and star anise. Stir well to combine.
o Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 3-4 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Add water if needed during cooking.
o Stir in tamarind paste and palm sugar. Taste and adjust seasoning with salt if needed.
o Serve rendang hot with steamed rice.
