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 the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

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20 min

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curry slow cooking asian malaysian beef rendang

Ingredients

Servings6

12
dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
1
small onion, finely chopped (Note 1b)
5clove
garlic, minced
3
lemongrass stalks, white part only, sliced (Note 2)
1 1/2tbsp
fresh galangal, finely chopped (Note 3)
1 1/2tbsp
fresh ginger, minced
2tbsp
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)
1tbsp
oil (vegetable, peanut, canola)
1
cinnamon stick
1/4tsp
clove powder
3
star anise
1/2tsp
cardamon powder
1
lemongrass stick, bottom half of the stick only and smashed (Note 5)
400ml
/ 14 oz coconut milk (1 standard can)
2tsp
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)
1/3cup
desiccated coconut (finely shredded coconut)
1tbsp
brown sugar or grated palm sugar
1 1/2tsp
salt

Instructions

1
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.
2
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.
3
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!).
4
Add remaining Curry ingredients and beef. Stir to combine.
5
Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
6
Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
7
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.
8
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) 
9
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.

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