Beef rendang
A West Sumatran dry curry: beef slowly cooked in coconut milk and spices until the liquid disappears and the meat is dark, tender and fragrant.
- 210 min30 prep · 180 cook
- HardDifficulty
- 520 kcalper serving
Ingredients
- Beef chuck, in large cubes1 kg
- coconut milk (400 ml)1 can
- Desiccated coconut4 tbsp
- Shallots6
- garlic5 cloves
- Dried red chillies, soaked10
- Fresh ginger, chopped2 tbsp
- Fresh galangal, chopped1 tbsp
- Ground turmeric1 tsp
- Lemongrass stalks, bruised2
- Kaffir lime leaves4
- Cinnamon stick1
- Star anise2
- Tamarind paste1 tbsp
- Palm or brown sugar1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Blend the shallots, garlic, chillies, ginger, galangal and turmeric into a smooth paste with a splash of water.
- 2
Toast the desiccated coconut in a dry pan until deep golden, then pound or blend it to a paste.
- 3
Fry the spice paste in the oil with the lemongrass, lime leaves, cinnamon and star anise until fragrant.
- 4
Add the beef, coconut milk, tamarind, sugar, salt and 250 ml water. Simmer uncovered, stirring now and then.
- 5
Stir in the toasted coconut and keep cooking, stirring often, until the sauce is almost dry and the beef turns dark brown.
- 6
Remove the whole spices and serve with steamed rice.
Tips and questions
- Is rendang a curry with sauce?
- Authentic rendang is almost dry: the coconut milk is cooked down until it coats the meat in a dark, oily paste. Stop earlier if you prefer it saucier.
- Can I make it ahead?
- Yes, it improves after a day in the fridge and keeps 4 days. It also freezes for up to 3 months.
- Why does it catch on the bottom at the end?
- As the liquid evaporates the coconut fat starts to fry the meat. Lower the heat and stir constantly during the last stage.
Enjoy your meal!
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