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    Beef Rendang

    By admin | October 28, 2009

    Although Beef Rendang originated in Indonesia, Beef Rendang has become one of the best known dishes in Malaysia and Singapore as well. Beef Rendang is rich and aromatic. Slow cooked in coconut milk and toasted coconut flakes together with a glorious mix of spices, Beef Rendang is well worth the effort to make, and it is an effort. To reduce some of the labour, we used a blender to grind down the spices into a rough paste and then used a mortar and pestle to get an almost smooth spice paste. With a cooking time of over 3 hours, Beef Rendang is not a dish to make when you’re in a hurry. We have eaten Beef Rendang many times in Restaurants but this was our first time making it at home. We couldn’t quite achieve the same flavour as many of those restaurants, there are so many different recipes for this dish, but we were so impressed by our result that we will no longer have to go out to eat Beef Rendang. Certainly we’ll be making it again, but not until our arms recover from mortar and pestleitis!.

    beef-rendang


    Ingredients for Beef Rendang

    Spice Mixture
    6 Shallots, peeled and roughly chopped
    2.5cm Fresh Ginger, roughly chopped
    2.5cm Galangal, roughly chopped
    1.5cm Fresh Turmeric, roughly chopped
    5 Cloves Garlic, peeled and roughly chopped
    3 Stems Lemongrass, white part only, roughly chopped
    6 Small Dried Red Chillies, roughly chopped ( or 10 Large Dried Red Chillies)

    1kg Stewing Beef, cut into large 2.5cm chunks
    2.5cm Cinnamon stick
    3 Star Anise
    2 Tsp Tamarind Paste
    5 Cardamoms, lightly crushed
    50gm Dessicated Coconut, toasted
    7 Kaffir Lime Leaves, cut into thin strips
    450ml Coconut Milk
    1 Tsp Sugar
    1 Tsp Monosodium Glutamate (MSG) optional
    2 Tbsp Vegetable Oil
    Salt to season

    Method

    1. Put all the ingredients for the spice paste into a grinder or blender and grind until as smooth as possible. If the paste still has any large pieces in it, put the paste into a mortar and pestle and pound until smooth.

    2. Put the dessicated coconut into a dry frying pan or wok and fry until a dark brown colour, taking care not to allow it to burn. Set aside.

    3. Put the vegetable oil into a wok or large pan over a high heat and add the spice paste. Fry, stirring continuously until the paste becomes aromatic and darker in colour. Add the Star Anise, Cardamons and Cinnamon. Stir well.

    4. Add the Beef pieces and stir to ensure all the beef is well coated with the spice paste.

    5. Add the Coconut Milk, Tamarind Paste, Sugar, sliced Kaffir Lime Leaves and MSG (optional) and bring to the boil.

    6. Pound the toasted Coconut with a mortar and Pestle and add to the wok or pan.

    7. Reduce heat, cover and simmer for about 2 1/2-3 Hours or until all the liquid has been absorbed or evaporated. Reduce the heat to low and continue to fry until the meats begins to darken, spooning off any excess oil.

    8. Add salt to taste. Serve

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    Topics: Indonesia | 1 Comment »

    One Response to “Beef Rendang”

    1. gourmet Says:
      October 28th, 2009 at 3:11 am

      Very nice recipe. ! Luv it

    Comments