| Prep: 30 mins | Cook: 3 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 563 | 39g | 23g | 9g |
| sugars | fibre | protein | salt |
| 5g | 3g | 40g | 1.2g |
There’s an undeniable intrigue to the rich, bold flavors of the Beef Rendang with Star Anise. The moment you taste the robust infusion of the star anise in combination with the sweet and tangy flavors of the fruit base–it’s a culinary experience that’s hard to forget. Akin to a well-crafted symphony, this traditional Southeast Asian dish creates a harmony of flavors that dance around your palate.
A Culinary Journey
As someone who’s always game for evolving culinary creations, this recipe allows me to step out of my comfort zone of traditional Montana rancher’s and Native American dishes. It’s a far cry from a Bison burger or a venison steak, but therein lies its exquisite charm. The use of star anise, a widely celebrated spice from the East, adds a unique twist to my usual roster, offering an opportunity to delve into new culinary cultures.
Health Benefits Abound
Beyond its incredible flavor profile, the Beef Rendang with Star Anise is teeming with health benefits. Take turmeric and ginger, for instance, boasting anti-inflammatory and antioxidant properties, they serve as the health-boosting powerhouses of the dish. Coconut milk, another prime component, is lauded for its heart health and weight loss benefits.
The dish meshes well with a palate of Indonesian or Malay delicacies as well. Imagine rounding off a meal with a slice of Pisang Goreng (banana fritter) or cooling down with a drink of Bandung, a rose syrup-based beverage.
The bottom line? No matter where you hail from, the Beef Rendang with Star Anise invites you to a journey of unraveled flavors—an adventure that promises to be as enriching as it is appetizing. Find the full recipe here.
What You’ll Need
- 2 lb of beef chuck, cut into 2-inch cubes
- 2 cans (13.5 oz each) coconut milk
- 1 stalk lemongrass
- 6 kaffir lime leaves
- 4 star anise
- 2 inches fresh turmeric
- 2 inches fresh ginger
- 6 cloves garlic
- 6 shallots
- 6 dried red chili peppers
- 2 tbsp palm sugar
- 2 tsp tamarind paste
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp kosher salt
- 1 tbsp vegetable oil
- Fresh coriander and lime wedges for garnish
Method
Step One
Blend together the fresh turmeric, ginger, garlic, shallots, and dried red chili peppers. Process them until they form a smooth paste. If necessary, add some water to ease the process. Set aside.
Step Two
In a large pot, heat up the vegetable oil. Add the paste you made in step one along with the star anise, crushed lemongrass stalk, kaffir lime leaves, coriander seeds and fennel seeds. Sauté them until the aromatics release their fragrance.
Step Three
Add the beef to the pot and stir until it’s thoroughly coated in the spices. Cook until it’s browned evenly.
Step Four
Stir in the coconut milk, palm sugar and tamarind paste. Bring the mixture to a simmer then reduce the heat to low. Add the kosher salt and continue to cook the mixture, stirring occasionally, until the meat is tender and the sauce has reduced. This can take around 2-3 hours.
Step Five
Before serving, remove the lemongrass, star anise and kaffir lime leaves. Garnish with the fresh coriander and lime wedges.
Enjoy your delicious Beef Rendang with Star Anise!
