Name: Beef Rendang (Beef Cubes Simmered in Spicy Coconut Gravy)
Yield: Makes 4 to 6 Servings
Ingredients: 2 stalks lemon grass (seray), upper stalks and outer layers removed, sliced thinly; 4 cloves garlic, peeled; 10 dried chillies, soaked in hot water; 30 g or 1 ounce belachan; 1 cup grated coconut, dry-fried or toasted; 2.5 cm or 1 inch galangal (lengkuas), skinned and julienned; 680 g or 1½ pounds beef fillet, cut into 2.5 cm or 1 inch cubes; Sugar to taste; Salt to taste; 2 kaffir lime leaves (daun limau purut); 6 salam leaves (daun salam), omit if not available; 1 cup coconut milk, reserve coconut cream; Vegetable oil for frying; 1 tablespoon tamarind (assam) pulp, soaked in ½ cup hot water; 10 shallots, peeled; 2.5 cm or 1 inch ginger, skinned and julienned

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

The secret to a desirable beef rendang is to ensure that the beef is simmered slowly until it is tender and the gravy is thick. I have incorporated the French technique of searing the beef on all sides to lock in the juice before braising.

Ingredients

680 g or 1½ pounds beef fillet, cut into 2.5 cm or 1 inch cubes
2.5 cm or

Main course
Gluten-free

Method

Rinse beef cubes and pat dry.
Grind the galangal, ginger, lemon grass, shallots, garlic, dried chillies and belachan into a fine spice paste.
Heat a large saucepan and add the oil. Fry the spice paste over low heat until fragrant, being careful not to burn the spice paste. Add the beef cubes and make sure to sear all sides. Pour in the coconut milk, r

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