Beef Rendang is one of the most delicious meat dishes in the world. Basically the meat absorbs the coconut milk and cooks down until it is thick and saucy. You can keep going until it’s almost dry which is more traditional but we love the sauce. The rich, deep flavour comes from making your own Rendang paste which only takes minutes in the food processor and is definitely worth the effort. This recipe is from Chef John and is awesome. Enjoy.
Tips:
Once all the coconut milk and water has been added in it looks very soupy. As it takes about 4 hours to simmer, it will cook down to almost dry. Keep an eye on the fluid levels towards the end as it can catch and burn. If it looks too dry, add some extra water. We like ours with more sauce and by the time ours looked ready, the meat was completely tender.
I made a big pan of this using two kilograms of chuck steak as it freezes really well and takes so long to simmer you might as well make heaps. When reheating add in a splash of water to loosen the sauce.
Galangal is a root similar to ginger but has a sharper, almost pine or citrus flavour. It is readily available in supermarkets. The easiest way to peel galangal and ginger is using a teaspoon to scrape the skin off.
I always have a jar of sliced lemongrass in the fridge which is what I used and added it to the paste. If using fresh, use 1/2 a stalk of lemongrass, the lighter part and bruise it with back of a knife to release the flavour. Cut into large batons and add directly to the sauce. You can fish it out prior to serving.
Tamarind paste is also another thing I keep in the fridge. It has a tangy, tart flavour and is readily available in supermarkets.
Amounts shown will feed 8 people.
Ingredients:
1 large red onion
6 garlic cloves
2 inch piece of fresh ginger, peeled and sliced
2 inch piece of galangal, peeled and sliced
1 long red chili peppers, sliced
1 fresh jalapeño chili pepper, sliced
2 teaspoons of salt to taste
1 or 2 tablespoons of red chili flakes, depending on desired heat
2 teaspoons of ground coriander
1 teaspoon ground of turmeric
1/2 teaspoon of ground cardamom
1/2 teaspoon of freshly grated nutmeg
2 tablespoons vegetable oil
2kgs of beef chuck, cut in 2-inch pieces
1 tablespoon of thinly sliced lemongrass (see tips)
1 400ml can of coconut milk
1 400ml can of coconut cream
Two cans of water using the empty coconut milk cans. Swish the water around to capture any milk left in the tins
2 generous tablespoons of brown sugar
1 tablespoon of tamarind paste (or zest from a lime and lemon, plus juice from 1 lime)
Method:
In a food processor place the red onion, garlic cloves, sliced fresh ginger,sliced galangal, sliced chilli peppers, lemongrass, salt, chilli flakes and spices
Blend into a paste, scraping down the sides as you go
Heat the vegetable oil over medium high in a large pan and add in the spice paste
Fry this for several minutes until the moisture is gone and it has slightly changed colour
Add in the chuck steak and combine thoroughly
Pour in the coconut milk and cream
Add in the brown sugar and tamarind paste (or zest from a lime and lemon, plus juice from 1 lime)
Add in the two cans of water
Mix everything together and bring up to the boil
Turn heat down to medium low and simmer uncovered, stirring occasionally, for approximately 4 hours or until sauce has reduced and beef is very tender
Check for seasoning and serve with steamed or fried rice.
Bon Appetit 🙂
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