Beef Rendang

The first time I ate rendang was at a wedding in Malaysia. It was the first time I attended a wedding in Malaysia, way back in early  1997.  

 When growing up, whenever beef was cooked in my home, it is day when everyone said, oh it is like chewing gum, it is taking too long to eat. The one thing I have to tell you is that when cooking beef, especially for stews and curries buy the ones with fat, like topside and chuck.

When you cook, always cook on low heat for a long period.  If you have one of those with instant pots and pressure cookers, use them as they cut down the cooking time.  

Now I have seen various recipes of making rendang. Some recipes require spices like cumin and coriander and some don't. So I went with the one that didn't use any spice powders.  Surprisingly the result was this rich gravy.   Fresh coconut is toasted until brown and then ground to paste and used to flavor the curry and also provide a thick gravy. 

*Beef rendang recipe adapted from The Meatmen's rendang recipe and from  Norman Musa's Malaysian food.

Yield: 4

Author: Nammi

Beef Rendang

Ingredients

• 500g- 550g beef, cubed
• 2 lemon grass stalks, I used the white bottom half
• 2 slices of galangal(optional)
• 1 1/2 inch ginger, sliced
• 1/2 tsp turmeric
• 4 cloves garlic, sliced
• 1 medium onion, sliced
• 12 dried chilli, soaked in hot water
• 1/2 cup freshly grated coconut
• 1 heaped teaspoon of tamarind paste ( or soak a small ball of tamarind in 2-3 tablespoons of hot water)
• 100ml packed coconut milk
• 300 ml water
• 1-inch cinnamon stick
• 6 cardamon pods
• 4 cloves
• 2-star anise
• 4 Kafir lime leaves
• 1/3 cup coconut milk ( packed or canned or thick coconut milk)
• 1 tsp sugar
• 4-5 tbsp oil

Instructions

1. Prepare the curry paste, grind lemongrass( sliced), galangal, ginger, garlic, turmeric, onion, 1/2 tsp salt, and the dried chillies with a little water to a fine paste. 
2. Toast the grated coconut on low heat in a dry frying pan or wok stirring constantly until it changes colour to a deep brown, grind to a paste with a little water.
3. Cut the beef into cubes, use one with fat, not tenderloin. Season with a tiny bit of salt
4. Heat oil in a suitable pot, add the curry paste and cook over medium-low heat until the curry paste starts to darken and the oil rises to the top. Add beef, the whole spices, tamarind, kafir lime leaf, the toasted coconut paste and the thin coconut milk ( made by mixing 100 ml coconut milk from the packet with 300 ml water). 
5. Bring to a boil, then lower heat to a simmer, place the lid and simmer for 2 hours. Stir occasionally and also add a little more water if the gravy dries up and doesn't catch on the bottom of the pan. 
6. After 2 hours, check the beef and taste the gravy, add salt and add sugar and stir in thick coconut or coconut milk straight from the packet. 
7. Enjoy with some simple basmati rice or spiced rice pilaf and salad.

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