Beef Rendang is a Malaysian curry. It is rich and full of flavour. You can't rush this dish - it takes time and is so worth it. This is a dry curry so the meat is not swimming in sauce. The beef will fall apart and is fantastic with rice. It freezes well so you can cook a big batch and it won't go to waste. As with most curries,the flavour intensifies over time so you can make this a day or two in advance.
Prep Time20 minutesmins
Cook Time3 hourshrs
Course: Curry
Cuisine: Asian, Malaysian
Keyword: Beef Rendang
Servings: 6servings
Author: Angela
Equipment
Chopping Board
Large Kitchen Knife
Measuring Spoons
Large Pot with a lid
Wooden Spoon
Garlic Mincer
Small Food Processor
Large bowl
Tongs
Ingredients
Paste
6 - 12red chilliesDeseed the chillies if you don't like the heat
1smlbrown onion finely chopped
5clovesgarlicminced
3stalkslemon grass (white part only)sliced
1½tbspgingerminced
1½tbspgalangal (double the ginger if you can't find it)finely chopped
2tbspcanola oil
Curry
1kgchuck steaklarge cubes (size of a golf ball)
1tbspcanola oil
1cinnamon stick
¼tspclove powder
3star anise
½tspcardamon powder
1lemon grass stalksmashed with the side of your knife
400mlcoconut milk
2tsptamarind paste
4largekaffir lime leavesIf you can't find use the rind and juice of a lime
⅓cupdesiccated coconut
1tbspbrown sugar or palm sugar (grated)
1½tspsalt
Instructions
Spice Paste
Add all of the ingredients to the food processor, whizz until it is a smooth paste
Curry
Heat the oil in the large pot on high heat
Add half the beef and brown, remove and add the remaining beef. Set the beef aside
Add the Spice Paste and cook for 2 - 3 minutes (WARNING - open the windows and put the exhaust fan on - once the chillies are heated your eyes are going to water!)
Return the beef to the pot and add the remaining curry ingredients.
Bring to a simmer and then lower the heat.
Pop the lid on and leave to simmer for 1hr 15mins
Check the beef, if it falls apart take it out of the pot. and set aside. If the beef is just tender and holding together leave it in.
Raise the heat to medium and cook for 30 - 40 mins, stir occasionally. Towards the last 10 mins stir more frequently to make sure the the sauce reduces to a paste.
The beef should fall apart at a touch, if not add some water and keep cooking
Remove the cinnamon stick, star anise and kaffir leaves
Serve with steamed rice
Notes
If you use small diced cubes of meat it will break down and become shredded, using larger chunk is better for this dish.