Beef Rendang
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The Tale of Beef Rendang
Story updated
Rendang originated with the Minangkabau people of West Sumatra, where slow-cooking beef in coconut milk and a dense spice paste for hours served as both a flavorful dish and a practical preservation method in a tropical climate without refrigeration. It became ceremonially important for Minangkabau gatherings and has since spread as a beloved national dish.
Ingredients
Scale:· 6 servings
- 1.2kg beef chuck, cubed
- 400ml thick coconut milk
- 400ml thin coconut milk
- 6 shallots
- 4 cloves garlic
- 4 red chilies
- 3cm galangal
- 3cm ginger
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tbsp toasted grated coconut (kerisik)
Instructions
- 1Blend shallots, garlic, chilies, galangal, and ginger into a fine paste.
- 2Fry the spice paste in a heavy pot until fragrant and oil begins to separate.
- 3Add lemongrass, lime leaves, and beef, stirring to coat the meat in the spices.
- 4Pour in the thin coconut milk and simmer uncovered over low heat for about 1 hour.
- 5Add the thick coconut milk and continue simmering, stirring occasionally to prevent sticking.
- 6Stir in the toasted coconut and continue cooking on low heat for 1-2 more hours until the liquid reduces to a thick, dark paste clinging to the meat.
- 7Cook until the oil separates and the meat is deeply tender and near-dry.
- 8Serve with steamed rice or ketupat.
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