Beef Rendang Skewers

Ingredients

Here are the following ingredients:

Marinated Beef

• 16 star anise
• 8 cinnamon sticks (4 inch/10 cm)
• ½ cup (125 mL) cardamom pods
• 3 tbsp (45 mL) cumin seeds
• 3 tbsp (45 mL) fennel seeds
• 2 tbsp (30 mL) whole cloves
• 40 cloves garlic
• 20 red Thai chilies, halved
• 8 oz (250 g) fresh ginger, sliced
• 8 cups (2 L) coconut milk
• 2 cups (500 mL) soy sauce
• 1 cup (250 mL) packed brown sugar
• 1 cup (250 mL) lemongrass paste
• 16 lime leaves
• 3 oz (90 g) toasted shredded unsweetened coconut, about 1 cup (250 mL)
• 1 cup (250 mL) lime juice
• ⅔ cup (150 mL) tamarind paste concentrate
• 4 tsp (20 mL) kosher salt
• 7.5 lb (3.4 kg) Top Sirloin, cut across the grain into 2-inch (5 cm) wide strips, about ⅛-inch (3 mm) thick

Creamy Coconut-Cilantro Dipping Sauce

• 2 cups (500 mL) coconut cream
• ¾ cup (175 mL) sour cream
• 1½ oz (45 g) toasted shredded unsweetened coconut, about ½ cup (125 mL)
• ½ cup (125 mL) cilantro chutney
• 4 tsp (20 mL) lime zest
• 1 tsp (5 mL) kosher salt
• Service
• 16 red Thai chilies, thinly sliced
• 1 cup (250 mL) toasted shredded unsweetened coconut
• 1 cup (250 mL) fresh cilantro leaves
• 32 lime wedges

Preparation

1. Marinated Beef: Toast star anise, cinnamon sticks, cardamom pods, cumin seeds, fennel seeds and cloves in large saucepan set over medium heat until very fragrant.
2. Stir in garlic, chilies and ginger; cook for 2 minutes. Add coconut milk, soy sauce, brown sugar and lemongrass paste; bring to a boil. Stir in lime leaves, shredded coconut, lime juice, tamarind concentrate and salt.
3. Simmer for 20 minutes or until very fragrant. Cover and remove from heat. Steep for at least 1 hour or until cooled to room temperature. Strain and discard solids.
4. Measure out 2 cups (500 mL) coconut mixture; reserve for service.
5. Pour remaining coconut mixture over beef to coat evenly. Cover and refrigerate for at least 6 hours or up to 12 hours.
6. Soak 80 bamboo skewers (12 inch/30 cm) in water for at least 30 minutes. Thread 1½ oz (45 g) beef onto each skewer; discard used marinade. Cover and refrigerate.
7. Creamy Coconut-Cilantro Dipping Sauce: Stir coconut cream with sour cream, toasted shredded coconut, cilantro chutney, lime zest and salt. Cover and refrigerate.

Service

1. Grill 5 skewers, brushing with reserved 2 tbsp (30 mL) coconut mixture during the last 2 minutes of cooking, until well-marked, lightly charred and just cooked through. 
2. Plate skewers with ¼ cup (60 mL) Creamy Coconut-Cilantro Dipping Sauce. Garnish with 1 sliced chili and 1 tbsp (15 mL) EACH toasted shredded coconut and cilantro. Serve with two lime wedges.

Beef Cuts