Beef Stewed in Coconut and Spices

Name: Beef Stewed in Coconut and Spices (Fragrant Beef Rendang)
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Cuisine: Malaysia
Ingredients: 1 cup (100 g) grated fresh coconut; 4 tablespoons oil; ½ cinnamon stick (3 cm/1¼ in); 2 cloves; 4 star anise pods; 2 cardamom pods; 500 g (1 lb) topside or stewing beef, cubed; 500 g (1 lb) topside or stewing beef, cubed; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 1 slice asam gelugur or 2 teaspoons dried tamarind pulp soaked in ½ cup (125 ml) water, mashed and strained for juice; 1 slice asam gelugur or 2 teaspoons dried tamarind pulp soaked in ½ cup (125 ml) water, mashed and strained for juice; 1 slice asam gelugur or 2 teaspoons dried tamarind pulp soaked in ½ cup (125 ml) water, mashed and strained for juice; 2 kaffir lime leaves, very thinly sliced; 1 turmeric leaf, very thinly sliced (optional); 1½ teaspoons sugar; 1 tablespoon soy sauce; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2 cm (¾ in) galangal root, sliced; 2 cm (¾ in) ginger, sliced; 10 dried chillies, cut into lengths and soaked in warm water; 10 dried chillies, cut into lengths and soaked in warm water; 2 shallots, peeled and halved; 2 cloves garlic, peeled and halved

Fragrant Beef Rendang

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
3 hr

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

No festive occasion is complete without this rich Sumatran dish where beef is cooked to melt-inthe-mouth tenderness in a fragrant coconut gravy. This rendang actually tastes better the next day!

Ingredients

1 cup (100 g) grated fresh coconut
4 tablespoons oil<

Asia
Malaysia
Main course

Method

Dry-fry the grated coconut in a wok or skillet, stirring constantly over low heat for 10 minutes until brown. Grind the coconut in a mortar while it is still hot and crispy. If a little oil oozes out, mix it into the coconut. Set aside.
Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.