Beef Rendang
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 t
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
- 1 small onion, finely chopped (Note 1b)
- 5 cloves garlic, minced
- 3 lemongrass stalks, white part only, sliced (Note 2)
- 1 1/2 tbsp fresh galangal, finely chopped (Note 3)
- 1 1/2 tbsp fresh ginger, minced
- 2 tbsp 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 tbsp oil (vegetable, peanut, canola)
- 1 cinnamon stick
- 1/4 tsp clove powder
- 3 star anise
- 1/2 tsp cardamon powder
- 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
- 400 ml / 14 oz coconut milk (1 standard can)
- 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
- 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
- 1/3 cup desiccated coconut (finely shredded coconut)
- 1 tbsp brown sugar or grated palm sugar
- 1 1/2 tsp salt
Steps
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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.
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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.
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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!).
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Add remaining Curry ingredients and beef. Stir to combine.
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Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
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Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
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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.
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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)
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dried chilies | 12 | - | - |
| small onion | 1 | - | - |
| garlic | 5 cloves | - | - |
| lemongrass stalks | 3 | - | - |
| fresh galangal | 0.5 tbsp | - | - |
| fresh ginger | 0.5 tbsp | - | - |
| oil | 2 tbsp | - | - |
| / 1 kg chuck steak | 2 lb | - | - |
| oil | 1 tbsp | - | - |
| cinnamon stick | 1 | - | - |
| clove powder | 0.25 tsp | Rp 8.000/100g | Rp 100 |
| star anise | 3 | - | - |
| cardamon powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| lemongrass stick | 1 | - | - |
| / 14 oz coconut milk | 400 ml | - | - |
| tamarind puree / paste | 2 tsp | - | - |
| large kaffir lime leaves | 4 | - | - |
| desiccated coconut | 0.3333333333333333 cup | - | - |
| brown sugar or grated palm sugar | 1 tbsp | - | - |
| salt | 0.5 tsp | - | - |
*Estimated market prices, may vary by region
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