Beef Rendang

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Beef Rendang is extremely popular in Malaysia and Indonesia. Beef Rendang is a Dry Curry Beef dish that is aromatic and consists of a coconut-rich, spiced & thick gravy. Coconut milk is used to cook the beef very slowly. Fresh grated coconut is then dry roasted till golden, crushed to a coconut butter paste (Kerisik), and added to the curry. The curry is further cooked down and reduced to get a thick gravy coating the beef pieces.

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Prep time 20 minutes Cook time 3 hours Servings:6

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

For the Spice Paste(Rempah):

Method:

1. Add the dried red chillies to a bowl and cover with hot boiled water to soak for 20 minutes.
2. Also, add the tamarind pulp to a small bowl and cover with 1/2 cup of boiled hot water.
3. Meanwhile, prep cut, rinse, and drain the beef well and start prepping the ingredients for the spice paste.
4. Prepare the fresh Spice Paste(Rempah): Traditionally, the spice paste ingredients are pounded on stone till you get a nice smooth texture. I use a small mixer grinder or liquidizer which is quite efficient also. Add all the roughly chopped ingredients for the spice paste to a liquidizer/grinder along with the dried chillies(removed from the soaking water). Don’t add any water. The liquid from the rehydrated dried chilli should be enough to keep the blades moving and achive a smooth paste.
5. Heat oil in a heavy-based wok. Add the smooth spice paste and fry on moderate heat, till you get a rich color, the raw aroma is gone, and the oil separates.
6. Add the whole spices (star anise, cloves, cinnamon, cardamom, and fennel seeds).
7. Add the beef cubes and stir-fry in the spice paste, tossing briefly to sear the pieces well.
8. Also, strain the tamarind (soaked in water)and add the solution to the beef.
9. Now add the spice powders(coriander, chilli, fennel, and turmeric powders). You can also add some black pepper powder if you like it in your rendang. Stir through till fragrant.
10. Add the first cup of coconut milk and bring to a simmer. Cover, reduce heat to minimum heat, and cook for 1 hour till the coconut milk is reduced and a thick sauce coats the beef. Open and stir occasionally.
11. Add the second cup of coconut milk and repeat, cooking for 30-40 minutes till the coconut milk is reduced once again coating the beef. Open and stir occasionally. Meanwhile, prepare the chopped herbs and kerisik.
12. Herbs: Remove the midvein section of the turmeric leaf and kaffir lime leaves. Roll tightly and slice into chiffonaded shreds.
13. To make the Kerisik(dry roasted coconut paste): Add 1 spoon of coconut oil (optional) to a heavy-based wide pan and add the grated coconut to this (See notes). Keep stirring on medium heat, stirring continuously for 15 minutes, till you get a deep-reddish brown color. Do not step away at any point!
14. As soon as you get the deep-dark-reddish-brown color, remove it from the pan to prevent the color from going black. Add to grinder, without adding any liquid and grind to a smooth paste. Traditionally stone grinding is followed here too. The kerisik is beautiful coconut butter, which gives the rendang an almost smoky deliciousness. 250 gms of grated coconut yields about 4-5 Tbsp of Kerisik paste.
15. Once the beef is coated again with the reduced gravy after the second time being slow-cooked in coconut milk,  we can add the third and final cup of coconut milk. This time it is rather dilute coconut milk being used. Stir well. As it simmers, add the ‘kerisik’ paste and the shredded herbs(turmeric leaf and kaffir lime leaf). You may want to reserve some of the leaves for garnish.
16. Simmer for a final 40 minutes- 1 hour, covered till the gravy is deliciously thick and semi-dry and the beef absolutely tender.
17. During the final round of cooking, you can always add an extra stalk of bruised lemongrass or lime leaf, if you like a stronger flavor and those who prefer their rendang to have a subtle sweetness will often add a little bit of (Indonesian dark sweet soy sauce) Kicap Manis or (Palm sugar) Gula Melaka.
18. Serve the Rendang with Turmeric Rice or coconut rice. Beef Rendang always tastes better the next day, so this is a great make-ahead-of-time recipe!
19. Enjoy and do let me know if you try this authentic Beef Rendang Recipe.

Beef Rendang

Notes:

• Coconut milk. See how to make fresh coconut milk.
• If you dont have fresh coconut milk, use UHT coconut cream. For one cup of coconut milk mix 1/2 cup coconut cream with 1/2 cup water. For dilute coconut milk mix 1/8  or 1/4 cup coconut cream with 3/4 cup water.
• What part of lemongrass to use?
• You can skip the step of soaking dried red chillies if you have homemade dried red chilli paste.
• Kerisik is made by dry roasting the coconut till a redding brown color, slowly, stirring continuously without fail. For freshly grated coconut, there is no need for any oil, but when using frozen, thawed grated coconut, I find that adding 1 Tbsp of coconut oil to the pan, helps.
• This eef rendang can be stored in the fridge for 4 to 5 days in an airtight Tupperware containers, or in the freezer for up to a month.

Key Ingredients: Beef, Coconut Milk, Oil, Shallots/onion, garlic, red chilies, ginger, lemongrass, galangal, star anise, cardamom, cloves, cinnamon, fennel seeds, coriander, turmeric, chili powder, kaffir lime leaves, bay leaves and turmeric leaves, Salt.

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Beef Rendang

Author: Shana Shameer