Malaysian Beef Rendang

Ingredients and Weight:

• Beef brisket, boneless and skinless: 2 pounds
• Onion, chopped: 1 cup
• Garlic, minced: 8 cloves
• Ginger, minced: 4 tablespoons
• Lemongrass, chopped: 2 stalks
• Kaffir lime leaves, chopped: 10
• Turmeric powder: 3 tablespoons
• Coriander powder: 3 tablespoons
• Cumin powder: 1 teaspoon
• Cayenne pepper: 1/2 teaspoon
• Coconut milk, unsweetened: 1 (13.5-ounce) can
• Beef broth: 1 cup
• Sugar, brown: 1/4 cup
• Salt, to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 2-3 hours

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Cut the beef into 1-inch cubes.
2. In a large skillet, heat some oil and brown the beef on all sides. Remove the beef and set aside.
3. Add the onion, garlic, ginger, lemongrass, and kaffir lime leaves to the skillet and cook until softened.
4. Stir in the turmeric, coriander, cumin, and cayenne pepper and cook for 1 minute more.
5. Add the coconut milk, beef broth, and sugar to the skillet and bring to a boil.
6. Return the beef to the skillet, reduce heat to low, and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
7. Season with salt to taste.

Nutritional Information:

• Calories: 450 per serving
• Fat: 25 grams
• Protein: 40 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Rich and flavorful
• Tender and juicy beef
• Aromatic with spices
• Balanced sweetness and spiciness

User Comments:

• "This rendang was absolutely delicious! The beef was so tender and the sauce was packed with flavor. It was the perfect dish to warm up on a cold night."
• "I've never had Malaysian food before, but this rendang was a great introduction. It was so flavorful and easy to make."
• "This dish is a bit spicy, but it's not overwhelming. The sweetness of the brown sugar balances out the heat perfectly."

Special Precautions and Tips:

• If you can't find lemongrass or kaffir lime leaves, you can substitute 1 tablespoon of lemon zest and 1 teaspoon of dried lemongrass.
• To make the rendang ahead of time, cook the beef and sauce as directed and then let it cool completely. Store the rendang in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat over medium heat until warmed through.
• Serve the rendang with steamed rice or roti canai.