Originally Posted by
exerda
Beef Rendang cooked at home. Didn't quite get the color right (probably could have caramelized it more), but the flavor was fantastic. I was skeptical of using so much lemongrass (it called for 4 stalks!) so I cut back to about half, but the recipe was right and it could have used more.
Looks a bit different from my wife’s Rendang. How long do you cook it for? She has best results using beef that has been sous vide cooked first.