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.