Culinary Escapade

Often described as a curry dish, beef rendang is not really a curry dish. It is a dish that originates in Indonesia from the Minangkabau ethnic group. The dish is mainly prepared for ceremonial occasions and to honour guests.

The dish is cooked in coconut milk and spices over low heat to dry up the liquid. This slow cooking method not only allows the meat to absorb all the flavours from the coconut milk and spice paste, but tenderizes the meat as well. There are different variations of this dish made from chicken, duck, mutton and sometimes from vegetables such as jackfruit and cassava.

I am aware that you can purchase the paste to make beef rendang. It would of probably be easier if I had done that, but where is the fun in doing that? I like getting my hands dirty so I decided to make my own spice paste. It made my flat smell amazing from all the spices and it tasted amazing to boot. Well worth the time and effort.

Note: I did not seed my chilies because I like it spicy. If you can’t handle the heat, I suggest you seed your chilies. Also save some for the next day, it tastes better overnight.

Beef Rendang

1 1/2 pound stew beef, cubed
4 tbsp oil
1 cinnamon stick
3 cloves
2 star anise
1 cardamom pod
1 lemongrass, pounded
1 cup thick coconut milk
1 cup water
2 tbsp tamarind pulp, soaked in warm water
4 kaffir lime leaves, finely sliced
1/4 cup toasted grated coconut
1 tbsp sugar
Salt to taste

Spice Paste:
1 onion
1 inch galangal
3 lemongrass, white part only
5 cloves garlic
1 inch ginger
12 dried chilies, soaked in warm water

Method

- In a food processor, process the spice paste ingredients until fine.

- In a dutch oven, heat the oil and add cinnamon, cloves, star anise, cardamom, along with the spice paste. Stir-fry until fragrant.

- Add beef and lemongrass and cook for 2 mins.

- Stir in coconut milk, tamarind paste, and simmer over medium heat stirring occasionally.

- When meat is almost cooked, add kaffir lime leaves, toasted coconut, and sugar. Stir to incorporate with meat.

- Reduce heat to low and cover. Simmer 1 – 1.5 hours or until the meat is tender and gravy has dried up.

- Add salt to taste. You can add more sugar to taste if you like it sweet. Serve hot with some rice.