Beef Rendang

Ingredients

• 1.5 kg beef chuck, cut into 4-5 cm pieces (ensure they are not too lean - about 10-15% fat is ideal)
• 2 tbsp cooking oil
• 2 onions, thinly sliced
• 6 cloves garlic, minced
• 2 tbsp ginger, minced
• 1 tbsp galangal, minced (optional, but recommended for authenticity)
• 2 stalks lemongrass, bruised and roughly chopped
• 2-3 dried chilies, deseeded and soaked in hot water until softened, then finely chopped (adjust to taste)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 400 ml coconut milk (full fat is best)
• 200 ml water
• 2 kaffir lime leaves (optional, for fragrance)
• 1 tbsp tamarind paste (from a block, mixed with 2 tbsp hot water and strained, or 2 tbsp liquid tamarind concentrate)
• Salt to taste
• 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 1 inch ginger, grated
• 1 red chili, deseeded and chopped (optional)
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground fenugreek
• Pinch of cayenne pepper (optional)

Instructions

1. Prep the Beef: Ensure your beef pieces are not too lean. If they are very lean, consider adding a few chunks of beef fat or some fatty brisket to the pot. Season generously with salt. Sear the Beef: Heat the cooking oil in a large, heavy-based pot or Dutch oven over medium-high heat. Sear the beef in batches until well-browned on all sides. Don't overcrowd the pot; this will steam the meat instead of searing it. Remove the seared beef and set aside. Sauté Aromatics: Add the sliced onions to the pot and cook until softened and lightly golden, about 5-7 minutes. Add the minced garlic, ginger, galangal (if using), and chopped chilies. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic. Add Spices: Stir in the ground turmeric, cumin, coriander, fenugreek, cloves, nutmeg, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This step toasts the spices and enhances their flavor. Combine and Simmer (Stage 1): Return the seared beef to the pot. Add the coconut milk, water, bruised lemongrass, and kaffir lime leaves (if using). Bring to a gentle simmer. Cover the pot and cook over low heat for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking. Reduce and Thicken (Stage 2): Once the beef is tender, remove the lid. Increase the heat slightly to medium-low. Continue to cook, uncovered, stirring frequently, allowing the liquid to reduce and thicken. This process can take another 30-60 minutes. The sauce will become richer and more concentrated. Scrape the bottom of the pot regularly to prevent burning. Add Tamarind and Finish (Stage 3): Stir in the tamarind paste (prepared as described in the ingredients). Continue to cook for another 10-15 minutes, stirring constantly, until the sauce is very thick, dark, and oily. The oil from the coconut milk should start to separate slightly, which is characteristic of a well-made rendang. Adjust Seasoning: Taste and add salt as needed. The flavors should be rich, complex, and slightly spicy. Serve: Beef Rendang is traditionally served with steamed rice. It can also be served with roti, naan, or other flatbreads. Garnish with fresh cilantro or fried shallots if desired.