Indonesian Rendang

https://nomadette.com/best-beef-rendang-recipe/

INGREDIENTS

SPICE PASTE:

• 1-2 tbsps Malay Dry Chili Paste or 10 Dried Chilies, soaked in boiling water, cut and deseeded (see Tip 04)
• 1 Onion, peeled and roughly chopped
• 4 Garlic, peeled
• 1 inch Ginger, peeled and roughly chopped
• 1 inch Galangal, roughly chopped
• 1 inch Fresh Turmeric or 1 tsp Turmeric Powder
• 1 tsp Coriander Seeds
• 1 tsp Fennel
• 1 tsp Cumin
• ¼ cup Water, for easier blending (optional)

CURRY:

• 600g-1kg Beef for stewing, chuck or short ribs
• 2 Lemongrass, bruised
• 1 Cinnamon
• 3 Star Anise
• 5 Cloves
• 5 Cardamom
• 5-6 Makrut Lime Leaves aka Kaffir lime leaves
• 1 tsp Tamarind Paste + 2 tbsp Water (see Tip 01)
• 500ml Coconut Cream or Santan
• 1 tbsp Coconut Palm Sugar or Gula Melaka (see Tip 02)
• 2 tsps Salt, or to taste
• 120g Toasted Coconut Butter or Kerisik (see Tip 03)
• 1 cup Water (if needed)
• ¼ cup Cooking Oil

DIRECTIONS

1. Blend together the spice base paste in a blender or food processor. Add water or oil for easier blending; you may not need to add if you have a good blender.

2. Add oil to a dutch oven. Once hot, add cinnamon, star anise, cloves and cardamom. Saute over low to medium heat for about 1 minute. Add the blended paste, and saute for about 5 minutes until fragrant, or when the paste has dried slightly and deepened in colour.

3. Add in bruised lemongrass and the beef. Stir through, and let the meat draw out liquid. Continue to stir until the liquid has evaporated. The meat would also have shrunk slightly. This is will take about 10 minutes.

4. Add coconut milk, salt, palm sugar, makrut lime leaves (tear or bruise first to release flavors), tamarind paste and kerisik. Stir to combine and turn the heat up to let it come to a boil.

5. Once the mixture boils, set the heat to the bare minimum. Put a lid on and let this stew for 2 hours.

6. Every 20 to 30 minutes, return to the pot, and give a stir to evenly distribute the caramelized coconut milk. With a spatula, scrape any bits sticking to the bottom of the pot, to prevent any burning. If you find your rendang drying out too soon, or before your beef is fully tender, feel free to add water halfway through.

7. At the final half hour, keep a closer watch on the rendang and stir more often. A lot of the liquid would have been cooked off, so the spices are more prone to burning. Rendang is done once the beef is soft and tender to your liking!

TIPS

01

Tamarind paste can be added directly to the rendang without diluting with water. The additional water only makes it easier to be stirred in. If using tamarind pulp, use juice from 1 tbsp. of tamarind pulp +3-4 tbsps. warm water.

02

Alternatively use brown sugar. Regular white sugar will work too.

03

This is an important ingredient that gives rendang that unique nutty texture and flavor.

04

Alternatively use about 4 tbsps of dried chili paste – adjust according to spice tolerance.