Rendang Daging - Beef Rendang

Beef rendang (Spicy Beef Stew with Coconut) is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it…Beef rendang is a very popular dish for many Malaysians, especially the Malay community. No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely.

Yield:

Serves 4

Ingredients

1. 1 1/2 pound boneless beef short ribs (cut into cubes)
2. 5 tablespoons cooking oil
3. 1 cinnamon stick (about 2-inch long)
4. 3 cloves
5. 3 star anise
6. 3 cardamom pods
7. 1 lemongrass (cut into 4-inch length and pounded)
8. 1 cup thick coconut milk
9. 1 cup water
10. 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
11. 6 kaffir lime leaves (very finely sliced)
12. 6 tablespoons kerisik (toasted coconut)
13. 1 tablespoon sugar/palm sugar or to taste
14. Salt to taste
15. .
16. For the spice paste:
17. ================
18. 5 shallots
19. 1 inch galangal
20. 3 lemongrass (white part only)
21. 5 cloves garlic
22. 1 inch ginger
23. 10-12 dried chilies (soaked in warm water and seeded)

Directions

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice and simmer on medium theat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 - 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Notes

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.