Name: Cardamom and Cinnamon Bali-Style Beef Rendang with Yellow Rice
Total time: 122 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500g beef chuck; 2 cups coconut milk; 2 stalks lemongrass, bruised; 3 kaffir lime leaves; 100g shallots, sliced; 5 cloves garlic; 2 tbsp brown sugar; 1 tsp turmeric; 1/2 tsp salt; 1/2 cup yellow rice; 1 tbsp oil; 1/2 cup water; 1 tsp ground cardamom; 1 tsp ground cinnamon

Cardamom and Cinnamon Bali-Style Beef Rendang with Yellow Rice

Warm and aromatic with cardamom and cinnamon for a sweet-spiced rendang.

122 minutes4 servings

Method

Mix ground cardamom and cinnamon into the turmeric when adding to the pot.
In a large pot, heat oil and sauté beef until browned. Add shallots, garlic, and turmeric; cook 5 minutes.
Pour in coconut milk, lemongrass, and kaffir lime leaves. Bring to a simmer and cook 1 hour.
Add brown sugar and salt. Continue cooking 30 minutes until beef is tender and sauce is thick.
Meanwhile, cook yellow rice in water with a pinch of salt until tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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