Beef Rendang

A drier Indonesian curry that is incredibly rich in flavor. It’s a labor of love made simple and
easy with Island Gurl Curry Spice blend. A dish that is zingy with lemongrass, ginger, tamarind
and coconut milk on the back end of the palate is next level!

Serves 4

Ingredients
4 lb beef short ribs, bone-in (fat trimmed)
2 Tbsp (30 mL) Island Gurl Seasoned Salt

Curry Paste
6 cloves garlic
4 stalks lemongrass heart, (white parts) chopped
1 small, sweet onion, quartered
1 ½ inch piece ginger, peeled and sliced
2 Tbsp (30 mL) Island Gurl Curry powder
¼ cup (60 mL) brown sugar or jaggery
8 dried chili peppers
2 Tbsp (15 mL) vegetable oil

Braising Ingredients
¼ cup (60 mL) vegetable oil
2 star anise
4 cloves or 1 tsp (5 mL) ground cloves
1 cinnamon stick
1 Tbsp (15 mL) tomato paste
2 cans coconut milk or cream
½ cup (125 mL) tamarind concentrate
4 lime leaves
Juice of 1 lime

Garnish
½ cup toasted shredded coconut
¼ cup (60 mL) cilantro leaves
¼ cup (60 mL) chopped cashews
1 Tbsp (15 mL) red chilies, seeds removed and sliced

1. Pat beef dry with paper towels and sprinkle with salt. Set aside. Preheat oven to 325°F
2. In a food processor, add all ingredients for curry paste and process. In a 4-quart (4 L) Dutch
   Oven, heat oil over medium heat, add curry paste and turn to medium-low heat. Cook for 3
   minutes until paste begin to caramelize.
3. Add the star anise, cloves, cinnamon and cook for 1 minute to release fragrant oils. Turn heat
   to medium, add beef in batches meat side down and sear in the paste to coat beef. Remove and
   set aside on a large plate and repeat with other beef.
4. Add tomato paste and stir. Add milk and tamarind to the aromatics, deglaze the sediments at
   bottom of pot. Bring to a simmer, return beef to pot, add lime leaves and juice, cover with lid and
   transfer to oven for about 2-3 hours or until beef is fork tender and liquid is golden brown.
5. Remove from oven and transfer to top of stove, add if necessary add seasoned salt to taste.
   Skim off oil at the top. Garnish with coconut, cilantro, cashews and chilies. Serve with pumpkin
   and sweet potato purée or white rice.