Beef Rendang ([Malaysian/Indonesian Description])
A rich, spicy beef stew from Malaysia and Indonesia, slow-cooked in coconut milk to tenderize the meat.
Ingredients
Meat
- 500g beef brisket or chuck, cut into 2-inch pieces
- 200g pork fat, sliced thinly (optional)
Spice Blend
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp cinnamon powder
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper
Aromatics
- 4 ** cloves garlic**, minced
- 2 inches ginger, sliced
Coconut Milk
- 400ml coconut milk
- 200ml water
- 2 tbsp palm sugar (or brown sugar)
Other
- 2 scallions, chopped (for garnish)
- 1/4 cup dried anchovies (optional, for depth of flavor)
Rendang Sauce
Mix the following:
- 100ml coconut milk
- 50g palm sugar (or brown sugar)
- 20g tamarind paste
Recipe Steps
1. Roasting the Aromatics and Spice Blend
Preheat oven to 350°F (180°C). In a dry pan, toast coriander seeds, cumin seeds, cinnamon powder over medium heat until fragrant. Add garlic and ginger; roast for an additional 2 minutes.
2. Marinating the Meat
In a large bowl, combine beef pieces, toasted spice blend mixture, palm sugar, and anchovies (if using). Mix well to coat the meat evenly. Cover and refrigerate overnight or at least 4 hours.
3. Cooking the Rendang Sauce
In a blender or food processor, mix coconut milk, tamarind paste, and water until smooth. Strain the mixture into a large saucepan over medium heat; bring to a simmer.
4. Assembling and Simmering the Stew
Add roasted aromatics from step 1 to the saucepan with Rendang Sauce. Bring to a boil, then reduce heat to low and add beef pieces from step 2. Simmer, covered, for 2-3 hours or until meat is