Rendang Sapi: Beef Rendang (Beef Braised in Spiced Coconut Milk)

Method6 steps · about 3 hr

1. 1

   Step 1: Using a blender or food processor, blend the chillies, shallots (10), garlic, galangal (4 cm) and ginger (4 cm) into a smooth paste.

   Uses 250 g big red chillies, chopped · 10 shallots, peeled, chopped · 5 cloves garlics, peeled, chopped · 4 cm fresh galangal, peeled, chopped · 4 cm fresh ginger, peeled, chopped

2. 2

   Step 2: In a large non-stick pan, combine the beef chunks, spice paste, tamarind (1 tsp), salt to taste (to taste), lemongrass (2) and kaffir lime leaves (4), with the turmeric leaves (2) if using.

   Uses 1 kg top round beef, cut into 4 cm pieces · beef-rendang spice paste · 1 tsp tamarind · Salt to taste · 2 lemongrass, bruised, knotted · 4 kaffir lime leaves · 2 fresh turmeric leaves (optional)

3. 3

   Step 3: Add 1.5 litres fresh thick coconut milk. If using the source alternative instead, combine 1 litre water with 400 ml canned coconut milk and add that mixture in place of the fresh milk.

   Uses beef with rendang spices and herbs · 1.5 litres fresh thick coconut milk, OR the water-and-canned-milk alternative · 1 litre water, only with canned milk instead of fresh milk · 400 ml canned coconut milk, only with 1 litre water instead of fresh milk

4. 4

   Step 4: Mix everything together, then stir constantly under medium heat.

   Uses beef in coconut-rendang mixture

5. 5

   Step 5: When the soup boils, reduce the heat to low and continue cooking.

   Uses heated beef-coconut curry

6. 6

   Step 6: Continue cooking over low heat, stirring frequently, until the beef is tender and the liquid has reduced to a moist spice paste. The source allows about 2.5–3 hours for the overall attended cooking. Stir particularly carefully as the mixture thickens to prevent sticking. For a drier rendang, continue cooking gently until darker and drier, according to your preference.

   Reduce rendang until beef is tender and paste is thickUses simmering beef-coconut rendang