An extremely popular, richly flavoured Malaysian beef curry
I love a good curry and I was in the mood to replicate an authentic Beef Rendang. There are so many recipes for Beef Rendang, all with their own spin on the combination of spices. So, as usual, I researched like crazy and came up with my own version based on the flavour of Rendang as I know it. It was delicious.
Beef Rendang is typically a “dry” curry, so it is meant to look dry in the photos. But you can absolutely adjust this to your taste. Towards the end of the cooking time, the liquid is all evaporated off to leave an intensely rich coating of spice to the meat. If you like a little more sauce, you can make a little extra or just stop cooking sooner to leave some of the sauciness behind 🙂
Not a quick dish but worth the wait. This is a 3-4 hour cook with a gentle stir here and there and a patient eye on it just to make sure it doesn’t catch in that last hour. There is also quite a list of ingredients. But you will be hugely rewarded for your loving efforts with a flavourful spicy, coconutty (yep, making new words day and night, haha), tender beef curry.
Now, I’m not a patient person as a general rule so I wasn’t patient enough to wait until the next day to eat it but, apparently, it is even better the day after cooking as the flavours get to merge and develop more. You might have to let me know 🙂
Now go forth and curry it up 🙂
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- 1 inch piece of ginger, chopped
- 1 inch galangal, chopped
- 4 cloves garlic, crushed
- 4 shallots, roughly chopped
- 2 lemon grass
- 1 – 3 Tbsp dried chilli flakes (depending on how hot you like it) **
- Other ingredients
- 4 Tbsp oil **
- 1kg beef topside or blade , cut into 1 inch cubes
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 2 star anise
- 6 kaffir lime leaves, very finely shredded
- 2 stalks of lemongrass, pounded
- 3 discs of ginger (about 4mm thick)
- 400ml coconut milk
- 1/2 cup water
- 2 tsp tamarind puree
- 1 Tbsp palm sugar **
- 1 tsp salt
- ¼ cup toasted dessicated coconut
- Use a food processor to turn the spice paste ingredients into a paste.
- Over medium heat, heat half of the oil, then brown the meat but don’t cook through. Put aside.
- Fry the cinnamon, cloves, cardamom, star anise and kaffir lime leaves, for a minute then transfer to bowl with meat.
- Heat the other half of the oil and add the spice paste. Stir fry until fragrant (a minute or 2).
- Add back the beef, cinnamon, cloves, cardamom, star anise and lime leaves, along with all the remaining ingredients.
- Cover loosely with a lid and allow to simmer over very low heat for 3-4 hours.
- Once the meat is tender and most of the liquid has evaporated, turn the heat up and stir constantly to remove as much moisture as possible (or to desired consistency). It should be a nice dark, chocolatey brown.
- Serve with steamed rice, or naan bread etc.
- ** I use an Australian standard 20ml Tablespoon
- Note: Galangal, kaffir lime leaves, ginger can all be very successfully frozen if you have leftover. If you don’t want to by palm sugar, just use half the amount of light brown sugar