Beef Rendang is a popular Southeast Asian beef stew that uses a blend of super nutritious ingredients, ranging from cinnamon to lemongrass to turmeric to tamarind. Below is Chef Gong’s recommended recipe for cooking Beef Rendang, using only paleo-friendly, super nutritious ingredients.
Ingredients
- Beef (chunk, shoulder, brisket) -4-5 lbs. Cut to 1” cubes
- Blender ingredients: (grind and blend into paste)
- Dries chili -15, seeds removed and soak in hot water
- Thai chili – 5 -depends on spiciness
- Fresh chili -10-15
- Ginger -5 slides
- Garlic -8-10 cloves
- Turmeric -5 slices
- Shallots -10-15, depends on the size
- Galangal -8 slides
- Cumin seeds -1 tsp
- Tamarind paste -3 tsp
- Cinnamon stick -1
- Lemon grass -1-2 sticks
- Dried cloves -5-8
- Star anise -5-8
- Dried Cardamom seeds -5-8
- Coconut milk -1 can
- Coconut oil
- Salt
- Chili pepper powder
- Palm or coconut sugar
- Soy sauce
- Shredded dried coconut -½ cup -optional. Fried it to golden brown
Instructions
- Heat pot with coconut oil
- Add the blended paste and fry at low heat until golden brown or aroma
- Add the beef cubes, lemon grass, cinnamon stick, star anise, cardamom seeds, cloves, and fry for about 5-10 minutes
- Add soy sauce
- Add coconut milk
- Add 2-3 tsp of chili powder
- Add the fried shredded coconut -optional
- Add water
- Add some salt. Not too salty as the amount of sauce will be reduced later
- Add 1-3 tsp of sugar
- Add water to just cover the meat
- Put it in the pressure cooker and set to high pressure for 30 minutes
- Then open the cover and saute to reduce the sauce. Need to stir regularly to avoid burnt in the bottom of the pan. Duration depends on the amount of the sauce and the thickness of the sauce.
