Rendang-Spiced Coconut Beef

Rendang-Spiced Coconut Beef

  • 1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
  • 4 cups thick coconut milk
  • 1 cup fresh coconut [meat], finely grated
  • [Substitute: unsweetened desiccated coconut]
  • 2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
  • 2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
  • or the zest of 1 lime]
  • 3 tbsp vegetable oil
  • 2 tsp sugar
  • salt and pepper
  • 4-5 tbsp chili paste
  • 1½-inch fresh ginger, peeled, sliced
  • 1-inch galangal [lengkuas in Malay], peeled, sliced
  • 1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
  • 2 tsp coarse salt
Rendang Recipe Instructions
Season beef with salt and pepper, marinate for at least 30 mins

Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste

In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]

Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often

Add beef and slow boil for 10 mins

Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper

Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]

Add the toasted coconut paste [kerisik] during the last 30 mins of cooking

When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves

Special Beef Rendang Curry

Special Beef Rendang Curry
Rendang Recipe Ingredients

* 1 pound beef round, diced
* 2 tablespoons cooking oil
* 3/4 cup dried shrimp, minced
* 1 clove garlic, minced
* 1 tablespoon chopped lemon grass
* 2 onions, chopped
* 1 3/4 cups coconut milk
* 1/2 cup red curry paste, or to taste
* 3 tablespoons turmeric powder
* 1 fresh red chile pepper, finely chopped (optional)
* 1 bunch fresh cilantro, chopped

Rendang Recipe Instructions

1. The first step is to soften the beef. And then place the beef in a medium saucepan, and add enough water to cover the meat. Next is to cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like. Enjoy it !