Beef Rendang

Ingredients

• 1 kg beef, preferably chuck or short ribs, cut into large cubes
• 1.5 litres thick coconut milk (from approx. 3 coconuts or good quality canned)
• 500 ml thin coconut milk (or water)
• 4-5 stalks lemongrass, bruised
• 6 kaffir lime leaves, bruised
• 4 bay leaves
• 1-2 turmeric leaves, tied in a knot (optional)
• 1 tbsp tamarind paste, mixed with 2 tbsp warm water, strained
• Salt to taste
• Palm sugar (gula melaka) or brown sugar to taste (optional)

Ground Spice Paste:

• 15-20 red chilies (adjust to heat preference, can use bird's eye chilies for more heat)
• 150g shallots
• 8 cloves garlic
• 4 cm ginger
• 6 cm galangal
• 2 cm fresh turmeric
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp fennel powder
• 1/2 tsp white pepper powder
• 3-4 star anise
• 3-4 cardamom pods
• 5-6 cloves
• 1-inch cinnamon stick
• A pinch of nutmeg

Cooking Instructions

1. Blend all ingredients for the ground spice paste until very smooth. If using whole spices (star anise, cardamom, cloves, cinnamon, nutmeg), dry roast them lightly before grinding.
2. In a large wok or pot, add the thick coconut milk and the ground spice paste. Bring to a boil over medium heat, stirring constantly to prevent the coconut milk from splitting.
3. Once it boils, add the beef cubes, bruised lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves (if using). Stir well to combine.
4. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the liquid thickens and the oil starts to separate. This may take 1-2 hours.
5. Add the thin coconut milk (or water) and the strained tamarind juice. Season with salt and a little palm sugar if desired. Continue to simmer.
6. The cooking process for Rendang is long. Keep cooking on low heat, stirring more frequently as the liquid reduces, until the sauce is very thick and coats the beef well. The color will darken, and the oil will render out. This stage can take another 1-2 hours.
7. For a dry Rendang (Rendang Daging), continue cooking and stirring until almost all the liquid has evaporated, and the spices cling to the meat, becoming dark brown and fragrant. The meat should be tender and the oil separated. This can take 3-4 hours or even longer in total.
8. Taste and adjust seasoning if necessary. Serve hot with steamed rice.