Authentic Beef Rendang Recipe

Authentic Beef Rendang Recipe Ingredients

• 3 Tbsp coconut oil
• 2.4 litres coconut milk
• Three stalks lemongrass, bruised
• One turmeric leaf, torn and knotted
•  (if turmeric leaf is unavailable, replace
•  with 30 g of freshly peeled turmeric
•  which you add to the spice paste)
• Four kaffir lime leaves, bruised
• 7 cm cinnamon
• 1.2 kg beef shoulder or neck, cut into
•  2.5-cm cubes brined for 5 hours
• salt, to taste

SPICE PASTE

• 80 g shallots, peeled and sliced
• 50 g garlic, peeled and sliced
• 120 g large red chillies, halved, seeded
•  and sliced
• 5-7 bird’s eye chillies, sliced
• 50 g galangal (Laos), peeled and sliced
• 50 g ginger, peeled and sliced
• 50 g candlenuts, roasted and crushed

DRY SPICES

• 1 Tbsp coriander seeds
• 1 tsp cardamom seeds
• 1/4 tsp nutmeg, crushed
• Eight cloves
• 1/2 tsp white pepper

How To Cook Beef Rendang

1. To make the spice paste, combine all ingredients in a stone mortar or food processor and grind into a fine paste. Heat coconut oil in a heavy saucepan, add the spice paste and sauté over medium heat until fragrant.
2. To prepare the dry spices to combine all ingredients in a stone mortar or food processor and grind into a select paste.
3. Combine with the above spice blend.
4. Add coconut milk and blend well. 
5. Add lemongrass, turmeric leaf, kaffir lime leaves, and cinnamon. Bring it to a simmer.
6. Simmer spice blend over medium heat until the coconut milk becomes very oily and the paste changes to a dark brown colour. 
7. This can take up to 1 hour, and the paste should have a creamy, oily consistency.
8. Add beef cubes and bring to a boil. 
9. Reduce heat and simmer until meat is tender, frequently stirring until the liquid has almost evaporated and appearance is dry but oily. 
10. When cooked, there should be almost no liquid left. 
11. Season to taste with salt.

1. If you wish to use the ingredients as listed in the note, I will encourage you to use your pressure cooker and follow the steps
2. If using a pressure cooker, you can replace the coconut milk with 200 ml coconut cream that is added only after the meat comes out of the pressure cooker.
3. First, sauté the ground spices in 3 Tbsp coconut oil. Next, add the beef cubes and continue to sauté until the meat changes colour.
4. Fill the cooker with 400 ml beef stock, mix well and bring to a boil.
5. Pressure cook at 1 bar / 15 psi for 45 minutes. Start timing when full pressure is reached. Let the cooker cool for 20 minutes.
6. Lift the meat from the cooking liquid with a slotted spoon, and transfer to a frying pan. Strain the liquid into a pot. Bring to a simmer and skim off as much fat as possible.
7. Transfer 250 ml (1 cup) of the cooking liquid to the pan with the beef, and simmer over medium heat, gently turning and basting the meat for 12–15 minutes until it is glazed.
8. Combine coconut cream and the remaining liquid and bring to a boil. Reduce the sauce to a creamy consistency over low heat.
9. Combine sauce and meat and continue to simmer for 2 minutes.
10. Remove from heat and let the mixture infuse for 7–10 minutes.
11. Season to taste with crushed black pepper.