Beef Rendang (Rendang Daging)

Ingredients

Spice paste

• 10 dried chillies, soaked in hot water for 15 minutes and deseeded
• 8 shallots, peeled
• 4 cloves garlic, peeled
• 2.5 cm (1 in) piece ginger, peeled
• 2.5 cm (1 in) piece galangal, peeled
• 2.5 cm (1 in) piece fresh turmeric, peeled, or 1 tsp ground turmeric
• 3 stalks lemongrass, white part only, sliced

Rendang

• 1 kg beef chuck or brisket, cut into 4 cm (1 1/2 in) cubes
• 3 tbsp cooking oil
• 1 cinnamon stick, about 5 cm (2 in)
• 3 star anise
• 4 cloves
• 4 green cardamom pods, lightly crushed
• 2 stalks lemongrass, bruised and tied in a knot
• 400 ml (1 2/3 cups) coconut milk
• 250 ml (1 cup) water
• 6 makrut lime leaves (daun limau purut), torn
• 1 turmeric leaf, finely shredded (optional)
• 60 g kerisik (toasted grated coconut, pounded to a paste)
• 2 tbsp grated palm sugar (gula melaka)
• 1 tbsp tamarind pulp, mixed with 3 tbsp warm water and strained
• 1 1/2 tsp salt, or to taste

Method

1. Drain the chillies. Blend them with the shallots, garlic, ginger, galangal, turmeric and sliced lemongrass, adding 2–3 tbsp of the measured water, until you have a smooth paste.
2. Heat the oil in a heavy pot over medium heat. Fry the cinnamon, star anise, cloves and cardamom for 1 minute until fragrant, then add the spice paste and the knotted lemongrass. Fry, stirring often, for 8–10 minutes until the paste darkens and the oil starts to separate.
3. Add the beef and stir for 3 minutes so every piece is coated. Pour in the coconut milk and the rest of the water, add the lime leaves and turmeric leaf, and bring to a boil.
4. Lower the heat and simmer uncovered for 2 hours, stirring every 15 minutes so nothing catches, until the beef is almost tender and the sauce has reduced by about half.
5. Stir in the kerisik, palm sugar, tamarind water and salt. Keep cooking on low heat for 45–60 minutes, stirring more often as it thickens, until the sauce is dark brown and thick, clings to the beef, and the oil separates again.
6. Taste and adjust the salt and sugar. Take out the whole spices and lemongrass if you like, rest for 10 minutes, and serve with rice, nasi lemak or lemang.

Tips

• Kerisik: dry-fry 60 g (2/3 cup) desiccated coconut in a dry pan over low heat for 10–12 minutes, stirring all the time, until deep golden, then pound or blend it while warm until oily and paste-like.
• Dry or wet: stop at the end of step 4 for a saucy (kalio-style) curry; keep going as in step 5 for a classic dry rendang.
• Cut: chuck, brisket or shin all work. Lean cuts dry out before the sauce is ready.
• Storage: rendang keeps for 4 days in the refrigerator and 3 months in the freezer. Reheat gently with a splash of water.