Beef Rendang

meal
IngredientMeasure
Beef1lb
Vegetable Oil5 tbs
Cinnamon Stick1
Cloves3
Star Anise3
Cardamom3
Coconut Cream1 cup
Water1 cup
Tamarind Paste2 tbs
Lime6
Sugar1 tbs
Challots5
Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
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. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.