Spice up your Fall with our recipe for Malaysian Beef Rendang

Not all recipes should be kept secret. Especially when you love your clients as much as we do!

Let’s spice up the Fall with Kiss the Cook’s amazing Malaysian Beef Rendang.

Ingredients Original recipe yields 6 servings

⅜ pound shallots (

3 cloves garlic

15 dried red chili peppers

5 slices fresh ginger root

5 lemon grass, chopped

2 teaspoons coriander seeds

2 teaspoons fennel seeds

2 teaspoons cumin seeds

1 pinch grated nutmeg

1 tablespoon vegetable oil

1 ¼ pounds beef stew meat, cut into 2-inch cubes

1 ½ tablespoons white sugar

2 cups shredded coconut

5 whole cloves

1 cinnamon stick

1 ⅔ cups coconut milk

⅞ cup water

salt to taste

Method

Dice the beef into 2” pieces and set aside until curry is ready

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Grind the coriander, fennel, cumin, and nutmeg

Using the braising pan, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin, and nutmeg; cook for 3 to 4 minutes, stirring continuously.

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Bring to a boil, lower heat, and simmer about 1 hour. Season with salt to taste.

Remove half the curry and marinate the beef for 1 hour. Sear the marinated beef until browned. Saving the liquid from the beef and the marinade braise the beef until tender for approximately 1 hour. Add the braising liquid to the remaining sauce and bring to a boil.

Serve with Jasmine Rice.