Malaysian Beef Rendang

Name: Malaysian Beef Rendang
Prep time: 30 min
Cook time: 180 min
Yield: 6
Ingredients: 1 kg Beef chuck or stewing beef, cubed; 0.25 cup Neutral oil; 2 whole Lemongrass stalks, bruised; 1 whole Cinnamon stick; 3 whole Star anise; 4 whole Whole cloves; 4 whole Cardamom pods; 5 whole Makrut (kaffir) lime leaves, torn; 2 cups Coconut milk or coconut cream; 0.5 cup Toasted coconut paste (kerisik); 1 tbsp Palm sugar (gula melaka); 2 tsp Salt; 1 tbsp + 2 tbsp Tamarind paste + water; 0.5 cup Water (as needed); 10 whole Dried red chilies, soaked and deseeded; 1 whole Large onion, roughly chopped; 4 whole Garlic cloves; 1 inch piece Fresh ginger, chopped; 1 inch piece Galangal, chopped; 1 tsp Fresh turmeric or ground turmeric; 1 tsp Coriander seeds; 1 tsp Fennel seeds; 1 tsp Cumin seeds; 0.25 cup Water (for blending)

From: Malaysia

Servings: 6

Prep Time: 30 minutes

Cook Time: 180 minutes

Difficulty: Medium

Ingredients

1 kg Beef chuck or stewing beef, cubed
0.25 cup Neutral oil
2 whole Lemongrass stalks, bruised
1 whole Cinnamon stick
3 whole Star anise
4 whole Whole cloves
4 whole Cardamom pods
5 whole Makrut (kaffir) lime leaves, torn
2 cups Coconut milk or coconut cream
0.5 cup Toasted coconut paste (kerisik)
1 tbsp Palm sugar (gula melaka)
2 tsp Salt
1 tbsp + 2 tbsp Tamarind paste + water
0.5 cup Water (as needed)
10 whole Dried red chilies, soaked and deseeded
1 whole Large onion, roughly chopped
4 whole Garlic cloves
1 inch piece Fresh ginger, chopped
1 inch piece Galangal, chopped
1 tsp Fresh turmeric or ground turmeric
1 tsp Coriander seeds
1 tsp Fennel seeds
1 tsp Cumin seeds
0.25 cup Water (for blending)

Instructions

MAKE KERISIK: Toast 0.5 cup finely shredded unsweetened coconut in dry pan over medium heat stirring constantly until deep golden brown (5-10 minutes). Cool slightly, then pound in mortar or grind in processor until it becomes slightly oily paste.
BLEND SPICE PASTE: Add soaked chilies, onion, garlic, ginger, galangal, turmeric, coriander, fennel, cumin to blender. Add 0.25 cup water and blend to smooth thick paste.
BROWN BEEF: Heat 0.25 cup oil in heavy pot or Dutch oven over medium-high heat. Add beef in batches and sear until browned on at least two sides; remove to plate. Do not overcrowd pan.
FRY SPICE PASTE: In same pot (with remaining oil and beef drippings), reduce heat to medium. Add spice paste and cook stirring often until thickened, darker, and very fragrant (8-10 minutes). Oil should start to separate from paste.
BUILD CURRY BASE: Add bruised lemongrass, cinnamon stick, star anise, cloves, cardamom pods. Stir 1-2 minutes. Return browned beef (with any juices) to pot and coat well in paste. Cook 5-10 minutes until beef releases some juices and liquid mostly evaporates.
ADD LIQUIDS: Pour in 2 cups coconut milk/cream and stir to combine. Add salt, palm sugar, tamarind with 2 tbsp water, and torn makrut lime leaves. Bring to gentle simmer.
SLOW COOK: Reduce heat to low so it barely bubbles. Simmer uncovered for 2-2.5 hours, stirring every 20-30 minutes to prevent sticking. If it gets too dry before beef is tender, add small splash of water. Cook until beef is very tender and liquid has substantially reduced.
ADD KERISIK: Stir in kerisik (toasted coconut paste). Continue cooking on low stirring more frequently for 30-45 minutes until sauce is very thick, clings to beef, and oil separates. It should look almost dry and dark brown. Adjust seasoning with more salt, sugar, or splash of fish sauce if desired.
REST AND SERVE: Let rendang rest off heat at least 15 minutes. Flavors improve even more if cooled and reheated next day. Serve with steamed rice, traditionally also with cucumber or simple vegetables.