Beef Rendang

• Beef1lb
• Vegetable Oil5 tbs
• Cinnamon Stick1
• Cloves3
• Star Anise3
• Cardamom3
• Coconut Cream1 cup
• Water1 cup
• Tamarind Paste2 tbs
• Lime6
• Sugar1 tbs
• Challots5

Instructions

1. 1

   Chop the spice paste ingredients and then blend it in a food processor until fine.

2. 2

   Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.

3. 3

   Add the beef and the pounded lemongrass and stir for 1 minute.

4. 4

   Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

5. 5

   Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.

6. 6

   Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up.

7. 7

   Add more salt and sugar to taste.

8. 8

   Serve immediately with steamed rice and save some for overnight.