Beef Rendang
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The Tale of Beef Rendang
Story updated
Rendang originated with the Minangkabau people of West Sumatra, who developed the slow-cooked method of simmering beef in coconut milk and spices for hours until the liquid reduces into a rich, dark, intensely spiced coating, a technique well suited to preserving meat before refrigeration. Minangkabau traders carried rendang across Indonesia through their tradition of merantau, or migrating to seek their fortune.
Ingredients
Scale:· 6 servings
- 2 lbs beef chuck, cubed
- 4 cups coconut milk
- 6 shallots
- 4 cloves garlic
- 4 red chilies
- 2-inch piece galangal
- 2-inch piece ginger
- 3 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1/2 cup toasted grated coconut (kerisik)
- Salt, to taste
Instructions
- 1Blend shallots, garlic, chilies, galangal, and ginger into a smooth paste.
- 2Fry the spice paste in a dry pot until fragrant and darkened slightly.
- 3Add beef and stir to coat evenly in the paste.
- 4Pour in coconut milk and add lemongrass and kaffir lime leaves, then bring to a simmer.
- 5Simmer uncovered over low heat, stirring occasionally, for 2 1/2 to 3 hours as the sauce reduces and darkens.
- 6Stir in tamarind paste, palm sugar, and toasted coconut in the final 30 minutes.
- 7Continue cooking until the sauce clings thickly to the beef and turns deep brown, almost dry.
- 8Season with salt and serve with steamed rice.
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