Beef Rendang
An authentic beef rendang made from scratch with meltingly tender slow-cooked beef in deep, complex spiced coconut sauce.
Ingredients
- 12 dried chilies (rehydrated) or 12 large fresh chilies
- 1 small onion, finely chopped
- 5 cloves garlic, minced
- 3 lemongrass stalks (white part only), sliced
- 1½ tbsp fresh galangal, finely chopped
- 1½ tbsp fresh ginger, minced
- 2 tbsp oil
- 2 lb (1 kg) chuck steak, cut into 4cm cubes
- 1 tbsp oil (additional)
- 1 cinnamon stick
- ¼ tsp clove powder
- 3 star anise
- ½ tsp cardamom powder
- 1 lemongrass stick (bottom half, smashed)
- 400ml (14 oz) coconut milk
- 2 tsp tamarind puree/paste
- 4 large kaffir lime leaves, finely sliced
- ⅓ cup desiccated coconut
- 1 tbsp brown sugar or palm sugar
- 1½ tsp salt
Method
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Process chillies, onion, garlic, lemongrass, galangal, and ginger in a food processor until a fine paste forms.
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Heat oil in a large pot; brown beef in batches, then remove.
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Lower heat to medium-low; cook spice paste 2-3 minutes until darkened.
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Add remaining curry ingredients and beef; stir to combine.
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Bring to simmer, then reduce heat to low/medium-low for a gentle bubble.
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Cover and simmer for 1 hour 15 minutes.
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Check beef tenderness; continue cooking if needed.
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Turn heat to medium and reduce sauce 30-40 minutes, stirring frequently, until it coats the beef.
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Serve with coconut rice when beef is fall-apart tender.