Spicey Beef in Coconut (Beef Rendang)

Name: Spicey Beef in Coconut (Beef Rendang)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1-2 big bowls, 1-2 serving(s)
Ingredients: 1 kg stewing beef; 2 tablespoons oil; 500 ml coconut cream or 750 ml coconut milk; 3 bay leaves; 3 kaffir lime leaves; 3 fresh turmeric (optional); 1 cinnamon stick; 2 tablespoons palm sugar or 2 tablespoons dark brown sugar; 2 teaspoons salt; 2 tablespoons fried shallots, to garnish (page 34); 2 teaspoons spicy sausage; 1 teaspoon black peppercorns; 24 cm fresh herbs, peeled and sliced; 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced; 10 cm fresh ginger, peeled ad sliced; 8 red chilies, deseeded; 12 shallots, peeled; 10 garlic cloves, peeled

⏱ 130 mins 🍽 1-2 big bowls, 1-2 serving(s) 🏷 Snack

This is a classic and richly spiced dish from the island of Sumatera in Indonesia. It is perfect for those who enjoy robust, flavourful food. The beef is slowly simmered in coconut milk with a host of aromatic ingredients until incredibly tender and the sauce has reduced to a thick, dark coating. The process takes time but results in a wonderfully complex and satisfying meal.

Ingredients

1 kg stewing beef
2 tablespoons oil
500 ml coconut cream or 750 ml coconut milk
3 bay leaves
3 kaffir lime leaves
3 fresh turmeric (optional)
1 cinnamon stick
2 tablespoons palm sugar or 2 tablespoons dark brown sugar
2 teaspoons salt
2 tablespoons fried shallots, to garnish (page 34)
2 teaspoons spicy sausage
1 teaspoon black peppercorns
24 cm fresh herbs, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
10 cm fresh ginger, peeled ad sliced
8 red chilies, deseeded
12 shallots, peeled
10 garlic cloves, peeled

Method

Prepare the Crispy Fried Shallots as directed on page 34.
Chop the stewing beef into pieces suitable for eating in one bite.
To create the spice paste, coarsely grind all the listed paste ingredients using a mortar or blender, using a small amount of coconut cream to help the blades turn if needed.
Warm the oil in a wok and fry the Spice Paste for 1 to 2 minutes until its aroma is released. Add the beef pieces along with all other components except the Crispy Fried Shallots. Bring the mixture to a boil while stirring. Lower the heat and let it cook without a lid for about 1 hour. Then reduce the heat further and simmer for another hour, stirring occasionally, until the meat is very soft and the liquid has mostly evaporated, causing the oil to separate. Keep stir-frying the beef in this oil for approximately 25 minutes until it becomes a dark brown shade, then take it off the heat.

Nutrition (per serving)

Sodium5740100 mg

Recipe details

CategorySnack

Authorannelitha