Beef Rendang

About This Recipe

Beef rendang is consistently rated one of the world's most delicious dishes. Originating from the Minangkabau people of West Sumatra, this 'dry curry' is made by slowly cooking beef in coconut milk with lemongrass, galangal, kaffir lime leaves, and a complex spice paste until almost all liquid evaporates and the beef is coated in a caramelised, deeply flavoured coating. It can take 4+ hours and the results are extraordinary.

Ingredients

Serves 6

• 1 kgbeef chuck or shin(cut into large cubes)
• 800 mlcoconut milk
• 2 stalkslemongrass(bruised)
• 5kaffir lime leaves
• 2 tbspdesiccated coconut(toasted (kerisik))
• 8dried red chillies(soaked in water)
• 6 clovesgarlic
• 4shallots
• 3 cmfresh galangal
• 2 cmfresh turmeric
• 1 tspcoriander seeds
• salt

Instructions

1. 1

   Make the spice paste

   Blend chillies, garlic, shallots, galangal, turmeric, and coriander into a smooth paste.

2. 2

   Fry the paste

   Fry the spice paste in a little oil over medium heat for 5 minutes until fragrant. Add lemongrass and kaffir lime leaves.

3. 3

   Add beef and coconut milk

   Add beef and coconut milk. Bring to a boil, then reduce heat to a gentle simmer.

4. 4

   Long slow cook

   Cook uncovered, stirring occasionally, for 3–4 hours until the liquid has almost entirely evaporated and the beef is frying in its own coconut oil. The colour should be deep mahogany.

   The final stage where the beef fries in the oil is critical — stir constantly to prevent burning.

5. 5

   Add kerisik

   Stir in toasted coconut. Season with salt. Cook 5 more minutes.

Variations

• •

  Chicken rendang (rendang ayam): cooks in about 90 minutes.

• •

  Jackfruit rendang: excellent vegan alternative with the same long cook.

Storage

Keeps at room temperature up to 4 days (due to very low moisture content). Refrigerate up to 2 weeks.