Beef Rendang

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Beef rendang.jpg

Serves: 6

INGREDIENTS 

Beef marinade:

  • 1/2 cup chopped shallots

  • 1/4 cup chopped ginger

  • 3 tablespoons chopped garlic

  • 1/4 cup shaoxing wine

  • 1/4 cup sweet soy sauce

  • 1 kilogram (2 pounds) beef cheeks or stewing beef

  • Salt and freshly ground black pepper

  • 2 tablespoons vegetable oil

  • 4 cups beef or chicken stock, heated

Rendang sauce:

  • 2 tablespoons vegetable oil

  • 1 cup (100 g) grated palm sugar (or dark brown sugar)

  • 1 14-ounce can coconut cream

  • Reserved rendang paste

  • 1 cup coconut milk

  • 1 cup sliced water chestnuts

  • 1 cup sliced bamboo shoots

  • 3 tablespoons lime juice

  • 2 tablespoons fish sauce

Rendang paste: 

  • Dry ingredients:

  • 2 star anise

  • 1 teaspoon coriander seeds

  • 1/2 teaspoon cumin seeds

  • 1 whole nutmeg

  • 3 whole cloves

  • 4 to 8 whole dried chilies, soaked (8 will be very spicy)

  • 1 teaspoon curry powder

  • 1/2 teaspoon white peppercorns

Wet ingredients:

  • 2 cups chopped shallots

  • 2 tablespoons chopped garlic

  • 2 tablespoons chopped ginger

  • 2 tbsp chopped galangal

  • 1 tbsp chopped fresh turmeric or 1 tsp dried

  • 4 lemongrass stalks, white tender portion only, chopped

  • 1/4 cup dried coconut, toasted

METHOD

Rendang Beef

 

Combine shallots with ginger, garlic, shaoxing wine and sweet soy sauce in a large bowl. Add beef and toss to coat. Refrigerate overnight.

 

Preheat oven to 300 F. Drain beef and pat dry. Season with salt and pepper. Discard marinade.

 

Heat 2 tablespoons oil in a hot skillet over high heat. Add meat to skillet and sear on all sides, about 2 minutes a side.

 

Place meat in an ovenproof heavy pot. Add stock, cover and bake for 2 3/4 to 3 hours or until meat is very tender.

 

Place remaining oil, palm sugar and 1/4 cup coconut cream in a pot over medium-high heat while beef is cooking. Bring to a boil, reduce heat to a simmer and cook until palm sugar is dissolved and slightly caramelized, about 10 to 12 minutes. Stir in reserved rendang paste and 1/4 cup coconut milk.

 

Cook on medium-low heat, stirring often, for 30 minutes or until all the moisture has evaporated and the paste is a dark yellow colour.

 

Add remaining coconut cream, coconut milk and 1 cup beef braising liquid. Simmer gently for 30 minutes, stirring often, until paste is fully cooked and flavours have developed.

 

Add water chestnuts and bamboo shoots and cook until heated through. Strain meat, add to sauce and reheat gently. If sauce is too thick, add more stock.

 

Season with lime juice and fish sauce. Garnish with coriander and fresh chilies.

 

Rendang Paste

 

Preheat oven to 350 F. Place dry ingredients on a parchment-paper lined baking sheet.

 

Bake for 3 to 5 minutes, or until toasted and aromatic. Cool then grind into a fine powder (a coffee grinder works best).

 

Add wet ingredients, except for coconut, to a food processor and process until a thick paste forms, scraping down the sides as needed.

 

Add toasted coconut and ground, dry spices. Reserve.