Malaysia · Malaysia

Rendang (Slow-Braised Coconut Beef)

Name: Rendang (Slow-Braised Coconut Beef)
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Malaysia
Ingredients: beef chuck, cubed 800 g; coconut milk 800 ml; shallots, sliced 200 g; garlic cloves 30 g; fresh ginger 20 g; galangal, sliced 15 g; lemongrass, bruised 30 g; ground turmeric 5 g; dried chilies, soaked 20 g; tamarind paste 15 g; fine salt 8 g; vegetable oil 30 ml

Beef slowly simmered in spiced coconut milk and aromatics until the sauce reduces to a dark, fragrant dry coating.

200 minutes · 6 servings · Moderate

Rendang is a Minangkabau dish from West Sumatra that travels as well as it does because long cooking pushes out the water and leaves behind spice and fat. Cooks judge the last stretch by sight and smell, reducing the coconut gravy until it clings to the meat in a dark, almost dry coating. That final concentration is the whole point; stopping earlier leaves a stew.

Ingredients

beef chuck, cubed800 g
coconut milk800 ml
shallots, sliced200 g
garlic cloves30 g
fresh ginger20 g
galangal, sliced15 g
lemongrass, bruised30 g
ground turmeric5 g
dried chilies, soaked20 g
tamarind paste15 g
fine salt8 g
vegetable oil30 ml

Directions

1
Blend shallot, garlic, ginger, galangal, lemongrass, turmeric and chilies into a smooth paste.
2
Heat oil; sauté paste 6 minutes until fragrant and oil separates.
Paste is glossy and aromatic.
3
Add beef and brown 5 minutes on all sides.
4
Pour coconut milk, add tamarind and salt; simmer covered on low 2 hours 30 minutes until beef is tender and sauce is dark and thick.
Sauce coats beef in a dark glaze.
5
Rest 10 minutes before serving.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content