Beef Rendang (rendang daging), the way you’ll find it in homes and the best hawker stalls. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.
This particular recipe was given to me by a Malaysian chef, who will remain nameless. Hence the review below. The review was written by me on the first time I made this amazing dish!
AuthorHolisticJBBeef Rendang (rendang daging), the way you'll find it in homes and the best hawker stalls. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.
1. Cut the dried red chillies in half and place in a bowl of hot water to soak around 20 minutes. 20 Minutes
2. Roll the turmeric leaves up, if using them, and cut them into thin slices. If using the kaffir lime leaves, I just tear the leaves up.
3. Once the chillies have soaked drain the water off and set aside. If you don't want the paste too hot you can remove some, or all, of the seeds.
1. Use the ingredients from the spice paste list. You can chop them up into chunks and use a pestel and mortar or, like me, add them to an electric blender or spice grinder.
2. First add the lemongrass. Chop into bits and blend for 10-15 seconds..
3. Then chop your galangal. Add it to the blender and blitz for another 10 seconds.
4. Add the chopped ginger and garlic cloves. Blend for 10 seconds.
5. At this stage the mix probably is a bit dry so add half the onion. Blend for 15-20 seconds. The onion will add all the moisture you need. Don't be tempted to add water! You don't need it!
6. Finally add all the remaining ingredients. (soaked chillies, Kerisik, turmeric, coriander and remaining onion.
7. Continue blending until you have a fairly fine mix. It doesn't need to be entirely smooth (but smooth is better than chunky)
1. You can use a large, heavy based saucepan or a dutch oven.
2. I find it easier to add half the beef, then all the spice paste and give it a mix.
3. Then add the remaining beef and mix well.
4. Finally add the remaining ingredients (coconut milk, water, salt, lemongrass and the turmeric leaves or lime leaves). Mix well.
5. Place on a low heat and let it come to a gentle simmer.
6. Occasionally stir to make sure everything is well combined.
7. Leave the Beef Rendang to cook, uncovered, for a minimum of 2 and a half hours. I find 3 hours perfect!
8. The beef will be meltingly tender and you are looking for the oils to have separated slightly leaving an almost dry curry.
Note: You shouldn't need to stir the Beef Rendang until the last 45-30 minutes. Once it starts to dry, check regularly as it will need stirring to avoid it catching on the base of your pan. The stirring will prevent it burning. Check the seasoning and serve!
Use our handy timers below to remind you!
2 hours and 15 minutes
or
2 hours and 30 minutes
and finally
Final 30 Minutes cooking time Stir regularly
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 377
- % Daily Value *
- Total Fat 21.7g34%
- Cholesterol 75mg25%
- Sodium 102.7mg5%
- Total Carbohydrate 16.6g6%
- Dietary Fiber 3.7g15%
- Sugars 5.6g
- Protein 30.5g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
1. Cut the dried red chillies in half and place in a bowl of hot water to soak around 20 minutes. 20 Minutes
2. Roll the turmeric leaves up, if using them, and cut them into thin slices. If using the kaffir lime leaves, I just tear the leaves up.
3. Once the chillies have soaked drain the water off and set aside. If you don't want the paste too hot you can remove some, or all, of the seeds.
1. Use the ingredients from the spice paste list. You can chop them up into chunks and use a pestel and mortar or, like me, add them to an electric blender or spice grinder.
2. First add the lemongrass. Chop into bits and blend for 10-15 seconds..
3. Then chop your galangal. Add it to the blender and blitz for another 10 seconds.
4. Add the chopped ginger and garlic cloves. Blend for 10 seconds.
5. At this stage the mix probably is a bit dry so add half the onion. Blend for 15-20 seconds. The onion will add all the moisture you need. Don't be tempted to add water! You don't need it!
6. Finally add all the remaining ingredients. (soaked chillies, Kerisik, turmeric, coriander and remaining onion.
7. Continue blending until you have a fairly fine mix. It doesn't need to be entirely smooth (but smooth is better than chunky)
1. You can use a large, heavy based saucepan or a dutch oven.
2. I find it easier to add half the beef, then all the spice paste and give it a mix.
3. Then add the remaining beef and mix well.
4. Finally add the remaining ingredients (coconut milk, water, salt, lemongrass and the turmeric leaves or lime leaves). Mix well.
5. Place on a low heat and let it come to a gentle simmer.
6. Occasionally stir to make sure everything is well combined.
7. Leave the Beef Rendang to cook, uncovered, for a minimum of 2 and a half hours. I find 3 hours perfect!
8. The beef will be meltingly tender and you are looking for the oils to have separated slightly leaving an almost dry curry.
Note: You shouldn't need to stir the Beef Rendang until the last 45-30 minutes. Once it starts to dry, check regularly as it will need stirring to avoid it catching on the base of your pan. The stirring will prevent it burning. Check the seasoning and serve!
Use our handy timers below to remind you!
2 hours and 15 minutes
or
2 hours and 30 minutes
and finally
Final 30 Minutes cooking time Stir regularly
[wp-review id=”8911″]
Check out another Malaysian Iconic Dish. The Curry Laksa or Nyonya Curry Laksa.