Malaysian Curry Beef Rendang

Ingredients

Vegetable oil

3 tablespoons

Beef (chuck or brisket), cut into cubes

2 pounds

Salt

to taste

Brown sugar

2 tablespoons

Lime juice

2 tablespoons

Cardamom pods

4

Cloves

4

Cinnamon stick

1

Chili powder

2 tablespoons

Cumin powder

1 tablespoon

Coriander powder

1 tablespoon

Turmeric powder

1 tablespoon

Kaffir lime leaves

4, torn

Galangal, sliced

1 inch

Lemongrass, bruised

2 stalks

Coconut milk

1 can (400 ml)

Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat until shimmering.
2. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 2-3 minutes until the spices are fragrant and aromatic.
3. Add the beef cubes to the pot and cook until browned on all sides for about 5-7 minutes.
4. In a separate bowl, mix together the turmeric powder, coriander powder, cumin powder, chili powder, lime juice, and brown sugar to form a smooth paste.
5. Add the spice paste to the pot, stirring well to ensure the beef is fully coated with the spice blend.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the pot, and let the curry simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the sauce is thickened.
8. Season with salt to taste and adjust sweetness with more brown sugar if desired.
9. Serve the beef rendang hot with steamed rice or traditional roti canai for a delightful meal.