Malaysian Beef Rendang Recipe

Malaysian Beef Rendang Recipe foodtastify

Ingredients:

For spice paste -

• Dry red chili (rehydrated in boiling water) : 12 pieces

• Onion (chopped) : 1 piece

• Garlic : 5 cloves

• Lemongrass stalks (white part only, sliced) : 3 pieces

• Fresh galangal (chopped) : 1 and a ½ tablespoons

• Ginger : 1 and a ½ tablespoons

• Oil (vegetable/canola/peanut oil) : 2 tablespoons

For curry -

• Chuck steak : 1 kg

• Coconut (shredded) : ⅓ cup 

• Oil (vegetable/peanut/canola) : 1 tablespoon

• Cinnamon stick : 1 piece

• Clove powder : ¼ teaspoon

• Star anise : 3 pieces

• Cardamom powder : ½ teaspoon

• Lemongrass stick (bottom half of the stick only, smashed) : 1 piece

• Coconut milk : 400 ml

• Tamarind puree/paste : 2 teaspoons

• Kaffir lime leaf (sliced) : 4 pieces

• Brown sugar : 1 tablespoon

• Salt : 1 and a ½ teaspoons

Instructions:

1. Place spice paste ingredients in a small food processor and whizz until finely mixed.

2. Heat oil in a large heavy based pot over high heat. Add half the beef and cook till brown, then remove onto plate. Repeat with remaining beef.

3. Lower heat to medium low. Add spice paste and cook for 2-3 minutes until the wetness has reduced and the spice paste darkens.

4. Add remaining curry ingredients and half cooked beef. Stir to combine.

5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

6. Put the lid on the pot and leave it to simmer for 1 hour and 15 minutes.

7. Remove lid and check the beef to see how tender it is.

8. Turn up heat to medium and reduce sauce for 30-40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.

9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. 

10. Remove from heat and serve with plain or restaurant style coconut rice.