Beef Rendang

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Chop the spice paste ingredients and then blend it in a food processor until fine.
2. 2Heat the panWarm 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.
3. 3Add the coconut milkAdd the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
4. 4Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
5. 5Lower the heat to low, cover the lid, and let it 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.
6. 6ServeServe immediately with steamed rice and save some for overnight.