Beef Rendang

Name: Beef Rendang
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 12 chilies, rehydrated in boiling water, or 12 large fresh (Note 1a); 1 small onion; 5 clove garlic; 3 lemongrass stalks, white part only; 1.5 tablespoon fresh galangal; 1.5 tablespoon fresh ginger; 2 tablespoon oil (vegetable, canola or peanut oil); 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4); 1 tablespoon oil (vegetable, peanut, canola); 1 cinnamon stick; 0.25 teaspoon clove powder; 3 star anise; 0.5 teaspoon cardamon powder; 1 lemongrass stick, bottom half of the stick only and smashed (Note 5); 400ml / 14 oz coconut milk (1 standard can); 2 teaspoon tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6); 4 large kaffir lime leaves, very finely sliced (Note 7); 0.33 cup desiccated coconut (finely shredded coconut); 1 tablespoon brown sugar or grated palm sugar; 1.5 teaspoon salt

6 servings

RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

Ingredients

chilies
rehydrated in boiling water, or 12 large fresh, Note 1a
12
onion
1 small
garlic
5 clove
lemongrass stalks
white part only
3
fresh galangal
1 ½ tbsp
fresh ginger
1 ½ tbsp
oil
vegetable, canola or peanut oil
2 tbsp
lb/ 1 kg chuck steak
or other slow cooking beef, cut into 4cm / 1.6" cubes, Note 4
2
oil
vegetable, peanut, canola
1 tbsp
cinnamon stick
1
clove powder
¼ tsp
star anise
3
cardamon powder
½ tsp
lemongrass stick
bottom half of the stick only and smashed, Note 5
1
400ml / 14 oz coconut milk
1 standard can
tamarind puree / paste
or tamarind pulp soaked in 1 tbsp of hot water, seeds removed, Note 6
2 tsp
kaffir lime leaves
very finely sliced, Note 7
4 large
desiccated coconut
finely shredded coconut
⅓ c
brown sugar or grated palm sugar
1 tbsp
salt
1 ½ tsp

Directions

1
Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
2
Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
3
Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
4
Add remaining Curry ingredients and beef. Stir to combine.
5
Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
6
Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
7
Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
8
Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) 
9
The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

Beef Rendang

200 min6 servings675 cal

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