Beef Rendang

Tender meat that falls apart at the touch, coated in a dark, dry, and intense spice paste. The coconut fat rises to the surface while lemongrass and galangal aromas fill the air.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1252
• Protein: 57 g
• Carbs: 34 g
• Fat: 97 g

Ingredients

• 1 kg Beef heel ( in 4cm cubes )
• 800 ml Coconut milk
• 100 g Coconut meat ( grated )
• 2 piece Onion ( minced )
• 4 piece Garlic ( minced )
• 30 g galangal ( minced )
• 2 piece lemongrass ( white part only, minced )
• 3 piece Hot chili pepper ( seeded and minced )
• 1 tsp Turmeric powder
• 1 piece Cinnamon stick
• 2 piece star anise
• 3 piece Clove
• 3 tbsp Peanut oil
• 1 pinch Gray sea salt
• 5 piece Candlenuts ( whole )
• 1 piece Turmeric leaves ( whole )

Instructions

1. Preparation of the aromatic base

   Blend the onion, garlic, galangal, chili, lemongrass, and candlenuts until a smooth paste is formed. The smell should be sharp and pungent.

2. Toasting the coconut

   In a dry pan, toast the grated coconut flesh until deep brown and nutty-smelling. Then pound it to release the oil.

3. Searing the meat

   Heat the oil in a sauté pan. Fry the aromatic paste with the cinnamon, star anise, and cloves. Add the beef cubes and sear on all sides.

4. Long simmering

   Pour in the coconut milk and turmeric powder. Add the turmeric leaf. Bring to a boil then lower the heat to minimum. Simmer uncovered. The liquid should reduce slowly.

5. Final reduction and frying

   When the sauce thickens, add the pounded coconut. Stir constantly until the water has completely evaporated and the meat begins to fry in its own fat. The sauce should be oily and dark.

Chef's tips

• Patience is key: authentic Rendang is a 'dry' curry, all water must evaporate.
• If the meat isn't tender enough when the liquid has reduced, add a splash of water and continue cooking.

Storage

Keeps for 4 to 5 days in the refrigerator. Flavors intensify over time.