Malaysian Rendang Beef Wraps

Ingredients

Beef chuck roast

2 pounds, cut into slices

Coconut milk

1 can (14 oz)

Red chili paste

2 tablespoons

Lemongrass

1 stalk, bruised

Galangal

2 slices

Kaffir lime leaves

3 leaves

Cinnamon stick

1 stick

Cloves

4 whole

Star anise

2 whole

Brown sugar

1 tablespoon

Salt

1 teaspoon

Tortillas

4 large

Red onion

1, thinly sliced

Cucumber

1, thinly sliced

Fresh cilantro

1/2 cup, chopped

Lime wedges

for serving

Instructions

1. In a large pot, heat a tablespoon of oil over medium heat. Add the sliced beef and cook until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the red chili paste and cook for about 1 minute until fragrant.
3. Pour in the coconut milk, then add the bruised lemongrass, galangal, kaffir lime leaves, cinnamon stick, cloves, star anise, brown sugar, and salt. Stir well to combine.
4. Return the browned beef back to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beef is tender and the sauce has thickened.
5. Once the beef is tender, carefully remove the lemongrass, galangal, kaffir lime leaves, cinnamon stick, cloves, and star anise from the pot.
6. Warm the tortillas in a dry skillet or microwave until pliable.
7. To assemble the wraps, place a generous spoonful of the rendang beef onto each tortilla. Top with sliced cucumber, red onion, and fresh cilantro.
8. Roll up the tortillas tightly, securing the filling inside, and serve with lime wedges on the side for an extra burst of freshness.