Beef Rendang So Tasty

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Beef Rendang

"This is a completely tasty, two-step Beef Rendang recipe that is straightforward to make at domestic. The real warmness can be altered relying on tastes. Serve with steamed basmati rice."

Ingredients :

1/4 cup mild olive oil
four shallots
1 moderate crimson chile pepper, seeds removed, or to taste
three large cloves garlic, minced
2 teaspoons shrimp paste
1 2-inch piece fresh lemongrass
1 2-inch piece fresh ginger root
1 teaspoon floor turmeric
three/four cup coconut milk, or as wished
1/three cup palm sugar
4 kaffir lime leaves
1 teaspoon ground cinnamon
half teaspoon ground cloves
2 teaspoons sea salt, or to taste
2 teaspoons ground white pepper
2 1/four pounds red meat sirloin, cubed

Instructions :

Prep : 15M	Cook : 4M	Ready in : 48M

Blend olive oil, shallots, chile pepper, garlic, shrimp paste, lemon grass, ginger root, and turmeric collectively within the bowl of a meals processor till easy paste paperwork, 30 seconds to at least one minute.
Heat paste in a large saucepan over medium heat till very aromatic, about three minutes. Add coconut milk, palm sugar, kaffir lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, approximately 10 mins. Stir in beef; reduce warmth to gentle simmer. Cook aggregate till pork is gentle and sauce is thick, stirring every now and then, about 20 minutes. Remove kaffir lime leaves to serve.

Notes :

Cook's Notes:
Beef stock can be added if sauce thickens an excessive amount of all through cooking.
Substitute dark brown sugar for palm sugar, if desired.
Sauce can be cooked for longer than encouraged time if too thin, or add cornstarch and prepare dinner a further 2 to three mins.

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