Beef Rendang

Method5 steps

1. 1

   Step 1: Soak the dried chillies (10–12) in their warm soaking water until soft, then drain and remove the seeds. Peel and chop the shallots (5), garlic (5), galangal and ginger, and trim and finely slice the white parts of the three paste lemongrass stalks. Blend these paste ingredients with the softened seeded chillies until fine. Separately soak the two teaspoons tamarind pulp in some warm tamarind-soaking water, press out the juice and discard the seeds. Hold the juice separately from the spice paste.

   Uses 5 shallots, peeled and chopped now · 1 inch galangal for spice paste · White parts from 3 lemongrass stalks, trimmed and finely sliced now · 5 garlic cloves, peeled and chopped now · 1 inch fresh ginger for spice paste · 10–12 dried chillies, soaked and seeded now · Warm water for soaking the dried chillies, as needed · 2 teaspoons tamarind pulp for soaking

2. 2

   Step 2: Cut the boneless short ribs (1½ lb) into cubes. Trim the separate whole braising lemongrass stalk (1), cut it into about 4-inch lengths and pound it lightly. Heat all the oil (5 tbs) in a stew pot and fry all the blended spice paste with the cinnamon, cloves (3), star anise (3) and cardamom until aromatic. Add all the beef cubes and the bruised braising lemongrass, then stir-fry for one minute.

   Stir beef after aromatic paste is fried · 1 minUses 5 tbs Vegetable Oil · All the blended shallot, galangal, lemongrass, garlic, ginger and chilli paste · 1 cinnamon stick · 3 whole cloves · 3 star anise · 3 cardamom pods · 1½ lb boneless short ribs, cut into cubes now · 1 whole braising lemongrass stalk, trimmed, cut and pounded now

3. 3

   Step 3: Add all the coconut cream (1 cup), the separately prepared tamarind juice and the cup braising water (1 cup). Simmer over medium heat, stirring frequently, until the beef is nearly cooked. Wash and finely slice all six lime leaves, then stir them into the pot with all six tablespoons ready toasted coconut and the tablespoon sugar (1 tbs).

   Uses All the beef and fried aromatics · 1 cup coconut cream · All the tamarind juice extracted separately in step 1 · 1 cup braising water · 6 kaffir lime leaves, washed and finely sliced now · 6 tablespoons ready toasted coconut · 1 tbs Sugar

4. 4

   Step 4: Lower the heat, cover and simmer gently for 1–1½ hours until the beef is very tender. Stir regularly so the thickening paste does not catch on the bottom. If the beef is tender but the sauce remains watery, remove the lid and continue reducing gently, stirring, until a thick paste coats the meat. Taste and add finishing salt and conditional extra sugar only if needed.

   Simmer rendang until very tender · 90 minUses The complete rendang mixture · Salt for finishing the rendang, to taste · Additional sugar only if needed after tasting

5. 5

   Step 5: Remove the whole cinnamon, star anise, cardamom, cloves and braising lemongrass pieces before serving. Serve the hot rendang in four portions with the ready steamed rice. Refrigerate any leftovers for another meal.

   Uses All the completed rendang · Ready steamed rice, as needed for four