Beef Rendang

The first time I came across this dish I was looking for a beef recipe that is different from the regular ones that I know. Something that is suitable for someone that deserves all the best in this world. I was making it for my sister in law that we don't get to see as much as we like and I wanted to wow her. I got lucky and decided to try it out. I have never looked back since that day in December of 2021.

It is rich, fragrant and when you make it, it only gets better with age. So it is perfect as a make ahead meal. Say 3 or even 5 days ahead of time. The flavors come together and all the good things are amplified. The texture is fall apart tender, the taste is a complex combo of sweet, tart, citrusy and spicy. If I've not sold it to you by now then I've not done my job well enough. Please make this 🙏😂

Here is the recipe 

INGREDIENTS 

For The Curry 

3 lemongrass (the white parts only) chopped up 

10 pieces dried red chilli (rehydrate in warm water)

3 small attarugu (scotch bonnet)

1 large onion 

10 small garlic cloves 

1 thumbsized fresh ginger 

For The Rendang 

3 tablespoons oil

1 cinnamon stick 

2 star anise 

4 Cardamom pods (smashed) 

2 Bay leaves 

5 Cloves 

The curry paste 

1 kilogram of beef (cubed) 

Salt to taste

2 seasoning cubes 

3 tablespoons thick tamarind juice 

1 can coconut milk (can use coconut cream) 

1 can water (same can of coconut milk/cream)

1 large lemongrass stalk (smashed) 

3 kaffir lime leaves thinly sliced 

4 tablespoons kerisik

PROCEDURE 

1. Get all the ingredients for the curry into a blender or food processor and blend until it makes a smooth paste. We do not want a stringy curry paste so blend it really well. 

2. Get your pot and put it on fire or any heat source you may be using. The heat should be on medium. Pour your oil and the spices along with the curry paste. Stir and fry that up until it becomes fragrant. 

3. Add your beef cubes once the paste is fragrant, stir to get the beef coated in the curry paste, add salt and 2 seasoning cubes. I use Maggi cubes. Let that come up to temperature so the moisture from the beef starts seeping out into the pot. Keep an eye on it. 

4. Once the beef has released its moisture add your tamarind juice, coconut milk/cream, water and lemongrass stalk. Stir will to combine, making sure to scrape off any stuck bits and pieces of curry at the bottom and sides of your pot/pan. Let that come to a boil. 

5. Once it is boiling, add the sliced kaffir lime leaves and kerisik. Stir well to combine then lower the heat to low and cover your pot with a lid. Let that simmer for up to 2 hours, making sure to be checking every half hour and stirring so nothing sticks to the bottom. 

6. Your curry is done when all the moisture is evaporated and only oil and the dry curry paste is stuck to the beef pieces.

Turn off the heat then taste test and adjust your seasoning. Serve it hot on a bed of rice (can be plain white rice or coconut rice). 

That's about it on this delicious meat dish. It is better the day after it is made, even better multiple days later, so try and make enough to get leftovers and store in your freezer 👌🏼 you will surely come back to thank me 😊 I will appreciate a big bowl of it too as thank you too 😆🤭

Enjoy 💕

*Kerisik = dessicated coconut flakes toasted until really golden brown and blended in a food processor to make coarse crumbs or really fine until it turns to a paste like peanut butter. 

**Tamarind juice = soak your tamarind in warm water and mush it down to extract some of the pulp. Pick out all the seeds and strings.

As always, leave your comments and any questions you have in the comments section. I'll be sure to answer. Thank you.