With the cooling weather I am pulling out some stewing recipes and one of my favourites is beef rendang! Beef rendang is an Indonesian style of curry where the meat is slowly cooked in coconut milk along with garlic, ginger, galangal, lemongrass, shallots, chills and other spices until the coconut milk has been absorbed and the meat is nice and tender. This is a beef version where you start with a stewing beef like sort-ribs or chuck that is cut into bites sizes pieces before being browned and then cooked in the coconut milk along with cinnamon, cloves, star anise and cardamon until it is falling apart tender! The curry is finished off with some sour tamarind paste, sweet coconut sugar and salt creating a magical combination of spicy, sour, sweet and salty! Near the end, shredded lime leaves and toasted coconut flakes are added for extra flavorful and aroma. Rendang takes a while to cook but it’s super easy to make, in fact you can even make it in a slow cooker!
An easy to make authentic Indonesia/Malaysia beef curry that just melts in your mouth!
- 10 dried chilies, soaked in hot water until tender
- 5 shallots (or 1 small onion), diced
- 2 tablespoons galangal, grated
- 2 tablespoons ginger, grated
- 4 tablespoons garlic, minced or grated
- 2 tablespoons lemongrass, chopped
- 1 tablespoon oil
- 1 pound beef, cut into bite sized cubes
- 1 cinnamon stick
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 stalk lemongrass, pounded
- 1 (14oz) can coconut milk
- 1 teaspoon tamarind paste (or concentrate)
- 2 large kaffir lime leaves (sliced)
- 1/4 cup unsweetened coconut flakes, toasted
- 1 tablespoon palm sugar (aka coconut sugar) (or brown sugar or sugar)
- salt to taste
- Process the chilies, shallots, galangal, ginger, garlic, and lemongrass in a food processor until it forms a paste.
- Heat the oil in a large sauce pan and brown the beef on all sides.
- Add the paste from step 1, along with the cinnamon, cloves, star anise, cardamom, and lemongrass and cook until fragrant, about a minute.
- Add the coconut milk and tamarind, bring to a boil, reduce the heat and simmer until the beef is fall apart tender, about 1-2 hours.
- Add the kaffir lime leaves, coconut and palm sugar and cook another minute before seasoning with salt to taste.
- Remove the cinnamon stick, cloves, star anise, cardamon and lemongrass stalk and enjoy!
Note: Use about 3 stalks lemongrass, the white tender part only.
Slow Cooker: Optionally implement steps 1-3 before throwing everything into the slow cooker and cooking on low for 8-10 hours or on high for 2-4 hours.