Beef Rendang

Beef Rendang, a Malay style dry curry beef dish that is rich in spices and so easy to make.

Beef Rendang, a slow cooked deeply spiced dry beef curry so tender that the beef falls apart in a rich fragrant sauce that lightly coats the meat. Originating from Indonesia, it is also served widely among the Malay communities in Singapore. It is a really simple recipe that just requires a little more time and patience. The beef is slow cooked in coconut milk and spices until almost the liquid has evaporated, allowing the meat to absorb all the flavors and condiments.
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I made this dish as one of the side dishes for our Nasi Lemak lunch. I toned down the spiciness of the dish so the kids can have some too. And I made a big batch of it, it tasted even better the next day!

Beef Rendang
by Miss Crumbs A Lot

Ingredients
3lb Beef Shanks or Stew Meat (cut into medium sized chunks)
2 oz Ginger
6 cloves Garlic
4 oz Shallots
1 tbsp Chilli Flakes (more if you prefer it spicier)
1 1/2 tsp Salt
1 1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tbsp Cooking Oil
3 stalk Lemongrass (white portion only)
6 Lime Leaves
6 slices Dried Galangal (optional)
2 1/2 cup Coconut Milk
1 1/2 tbsp Brown Sugar

Cooking Method
1. In a food processor, blend the ginger, garlic, shallots, chilli flakes, salt, coriander powder and turmeric powder until a smooth paste is formed. Set aside.
2. Heat oil in a heavy bottom pot on high heat and brown the beef chunks. Remove from heat and set aside.
3. Using the same pot, add in the lemongrass, lime leaves and dried galangal. Stir fry until it is fragrant. Remove from heat and set aside.
4. Reduce heat to medium and add in the spice paste. Stir fry for about 10 min or until it is slightly dry and fragrant. Stir often to prevent it from burning.
5. Add in coconut milk, brown sugar and mix well.
6. Return the beef and herbs back into the pot and bring it to a boil. Once boiling, turn heat down to medium low to simmer, loosely covered. Stir often  and let simmer for 3 to 4 hours until the meat is tender and most of the liquid has evaporated.
​7. Serve with rice.

Serves 4 to 6