Super Tender Beef Rendang Recipe
Prep Time:
15 minutes
Cook Time:
2 hours, 30 minutes
Servings:
4 Portions
Ingredients
  • ⅓ cup desiccated coconut
  • 1 red onion, roughly chopped
  • 2 stalks lemongrass, divided
  • 1 tablespoon galangal
  • 5 cloves garlic
  • 1 inch chunk of ginger, roughly chopped
  • 3 red chiles, roughly chopped
  • 3 tablespoons cooking oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cinnamon stick
  • 3 star anise
  • 2.2 pound braising steak
  • Salt and pepper, to taste
  • 2 teaspoons tamarind paste
  • 1 ¼ cups beef stock
  • 1 ¼ cups coconut milk
  • 4 lime leaves, sliced
  • 1 tablespoon brown sugar
Directions
  1. Add the desiccated coconut to a frying pan and heat it to a medium heat. Gently toast the coconut for 5 to 6 minutes until it is turning golden and smells fragrant. Remove from the pan and set to one side.
  2. Make the curry paste by adding the red onion, 1 chopped stalk of lemongrass, galangal, garlic cloves, ginger, and chilies to a food processor and blending until smooth.
  3. Heat up a large, heavy-bottomed pan to a medium heat. Add the cooking oil and then the curry paste, and fry for 4 to 5 minutes.
  4. Add the ground coriander, ground cumin, cinnamon stick, and star anise to the pan and fry everything together for a minute or two.
  5. Add the braising steak to the pan, season with salt and pepper to taste, and then cook it in the spices until you can no longer see any pink.
  6. Carefully smash the remaining stalk of lemongrass and add it to the pan, along with the tamarind paste, beef stock, and coconut milk.
  7. Then, add the lime leaves, the toasted coconut, and brown sugar, and stir everything in. Reduce the heat to a gentle simmer and let the rendang curry cook for 2 hours, stirring occasionally, until the liquids have mostly gone and the beef is incredibly tender.