Beef Rendang

 

Ingredients:

• 2 pounds beef (such as flank or sirloin), cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 2 onions, finely diced
• 4 cloves garlic, minced
• 1 thumb-sized piece ginger, minced
• 2 lemongrass stalks, finely diced
• 1 cinnamon stick
• 2 star anise
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 ounces) coconut milk
• 1 cup beef broth
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 tablespoon tamarind paste
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onions, garlic, ginger, and lemongrass and cook until the onions are soft, about 5 minutes.
2. Add the cinnamon stick, star anise, coriander, cumin, and turmeric and cook for an additional minute.
3. Add the beef to the pot and cook until it is browned on all sides.
4. Pour in the coconut milk, beef broth, brown sugar, salt, and tamarind paste. Bring to a boil, then reduce the heat to low and simmer, covered, until the beef is tender and the sauce has thickened, about 2-3 hours. Stir the beef occasionally to prevent it from sticking to the bottom of the pot.
5. Remove the cinnamon stick and star anise from the pot. Garnish with cilantro and serve hot with rice or noodles.

Enjoy!