57min 4 ppl
Beef Rendang
180 minutes
4 people
Hardover 60 min or 12+ steps
180 min · 9 steps
Hard: over 60 min or 12+ steps
606 kcalper person
Protein 42g
Carbs 15g
Fats 42g
About this dish
A Malay rendang built the traditional way: beef simmered low and slow in a deeply spiced coconut gravy of lemongrass, galangal and toasted coconut until the liquid all but disappears and the meat turns a rich, spice-dark brown.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsfor the spice paste8
- Garlic cloves6
- Galangal30 g
- Fresh Ginger20 g
- Lemongrass stalkswhite part only3
- Makrut lime leavestorn6
Meat & Poultry
- Beef chuckcut into 4cm cubes900 g
Tins & Jars
- Coconut Milk600 ml
- Tamarind Paste20 g
Dried Goods
- Candlenuts6
- Desiccated Coconuttoasted and ground into kerisik60 g
- Palm sugar20 g
Spices & Seasonings
- Dried Red Chilliessoaked10
- Turmeric powder10 g
Oils & Condiments
- Vegetable Oil60 ml
Utensils
- Blender
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
- Wooden spoon
Method
1
Blend the shallots, garlic, galangal, ginger, lemongrass, soaked dried chillies and candlenuts into a smooth spice paste.
Approx. 10 minutes
2
Toast the desiccated coconut in a dry pan until deep golden, then grind to a paste to make the kerisik.
Approx. 10 minutes
3
Cut the beef into 4cm cubes.
Approx. 8 minutes
4
Heat the vegetable oil in a wok and fry the spice paste with the turmeric powder until fragrant and the oil separates.
Approx. 12 minutes
5
Add the beef and turn to coat well in the paste, searing on all sides.
Approx. 10 minutes
6
Pour in the coconut milk, add the makrut lime leaves, tamarind paste and palm sugar, and bring to a gentle simmer.
Approx. 6 minutes
7
Simmer uncovered, stirring regularly, for 90 minutes as the sauce reduces and darkens.
Approx. 90 minutes
8
Stir in the kerisik and continue simmering, stirring more frequently to prevent catching, for a further 30 minutes until the sauce clings thickly to the beef.
Approx. 30 minutes
9
Insert a meat thermometer into a piece of beef; it should read at least 90 degrees Celsius and pull apart easily before serving.
Approx. 4 minutes
