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Beef Rendang recipe

Beef Rendang recipe

 

Beef Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is one of the most popular recipes in Malaysia, Indonesia, and Singapore. Here's a recipe for you:

Ingredients

For the Beef Rendang:

  1. Beef chuck - 1 kg, cut into cubes
  2. Coconut milk - 800 ml (from 2 cans)
  3. Lemongrass - 2 stalks, bruised and tied into knots
  4. Kaffir lime leaves - 6, torn
  5. Turmeric leaf - 1 (optional, but adds authenticity)
  6. Tamarind pulp - 1 tbsp, soaked in 1/2 cup water, then strained for juice
  7. Toasted coconut (Kerisik) - 1/2 cup
  8. Salt - to taste
  9. Sugar - to taste

For the Spice Paste:

  1. Dried red chilies - 10-15, soaked in hot water and deseeded
  2. Shallots - 6
  3. Garlic - 5 cloves
  4. Ginger - a 2-inch piece
  5. Galangal - a 2-inch piece
  6. Lemongrass - 3 stalks, only the white part
  7. Candlenuts - 3 (or substitute with macadamia nuts)

Instructions

  1. Prepare the Spice Paste:

    • Blend the soaked red chilies, shallots, garlic, ginger, galangal, lemongrass, and candlenuts into a smooth paste. You can use a food processor or blender, adding a little water if necessary to facilitate blending.
  2. Cook the Spice Paste:

    • In a large pot, heat some oil over medium heat. Add the spice paste and cook until fragrant and the oil begins to separate, stirring frequently to avoid burning.
  3. Brown the Beef:

    • Increase the heat to medium-high and add the beef cubes. Cook until they are browned all over.
  4. Add Remaining Ingredients:

    • Add the coconut milk, lemongrass knots, kaffir lime leaves, and turmeric leaf. Bring the mixture to a boil, then reduce the heat to simmer.
  5. Slow Cook:

    • Allow the beef to cook slowly for 2 to 3 hours, or until it's tender and the sauce has thickened. Stir occasionally to prevent sticking. If the stew becomes too dry, add a little water.
  6. Add Tamarind and Toasted Coconut:

    • Halfway through the cooking, add the tamarind juice and toasted coconut (kerisik). Continue to simmer.
  7. Season:

    • Season with salt and sugar to taste. The rendang should have a rich, caramelized flavor, and the oil should separate from the gravy.
  8. Serve:

    • Serve the Beef Rendang with steamed rice or flatbreads. It's traditionally served at room temperature.

Enjoy your Beef Rendang! This dish is known for its depth of flavor, which comes from the slow cooking process. The longer you cook it, the more intense and concentrated the flavors become. It's a perfect dish for celebrations or a comforting weekend meal.

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