Beef Rendang Recipe (Rendang Daging)

Beef rendang is one of Indonesian cuisines, beef rendang recipe originally from the Minangkabau ethnic and often served at ceremonial occasions and to honored guests. beef rendang cooking took almost 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it.

In any case, beef rendang is also a very popular dish for many Malaysians, especially the Malay community.

No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely.

Another fact about beef rendang that I want to share with you: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.

The Recipe: Beef Rendang (Rendang Daging) or Spicy Beef Stew with Coconut

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)

5 tablespoons cooking oil

1 cinnamon stick (about 2-inch long)

3 cloves

3 star anise

3 cardamom pods

1 lemongrass (cut into 4-inch length and pounded)

1 cup thick coconut milk

1 cup water

2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )

6 kaffir lime leaves (very finely sliced)

6 tablespoons kerisik (toasted coconut)

1 tablespoon sugar/palm sugar or to taste

Salt to taste

Spice Paste:

5 shallots

1 inch galangal

3 lemongrass (white part only)

5 cloves garlic

1 inch ginger

10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

3. Add the beef and the pounded lemongrass and stir for 1 minute.

4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.

6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.

7. Add salt to taste. If not sweet enough, add more sugar to taste.

8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown. give it try, good luck.