Beef Rendang is a rich and complex Malaysian beef stew which is flavoured with ginger, lemongrass and chilli. This dish is best cooked over and afternoon, but trust us, the rich and multilayered flavour is well worth the wait. We've used beef chuck in this recipe but rendang can also be made with chicken, goat or lamb.
Serves 6-8
Ingredients:
1 large onion
5cm ginger
1 lemongrass
6 garlic cloves
3 long red chilli (remove seeds if you wish)
3 tbsp vegetable oil
3 star annise
1 cinnamon quill
3 cardamom pods, lightly bruised
50g desiccated coconut
1kg beef chuck
400ml coconut milk
2 tsp palm sugar
Method:
Place onion, garlic, ginger, lemongrass, chilli in food processor and blend into a smooth paste.
Heat vegetable oil in a pan and add in spice paste along with dried spices. Cook on low for 15-20 minutes, stirring regularly.
While you're waiting for the spice mix to cook, place your coconut into a fry pan and stir constantly until it is a nice golden colour. Be careful as it can burn very easily. Set aside.
Increase the spice paste heat to medium and add in beef, cook until browned.
Add in coconut milk, desiccated coconut, sugar and season with salt and pepper.
Bring to a boil before placing lid on and simmering on low for 2.5 - 3 hours or until tender.
If the sauce is not thick once the beef is tender, remove and continue cooking sauce on low until thickened, before adding the beef back in.
