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Beef Rendang

4.84 from 25 votes
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Ingredients Method

Ingredients
  

Meat & dry marinade
  • 1 kg - 2.lbs Beef chunks
  • Salt to taste
  • 2 tsps White Pepper
  • 1 tsp Chilli powder
  • 2 tsps Cumin powder
  • 1 tbsp Coriander powder
  • 1/4 tsp Clove powder
  • 1/4 tsp Cinnamon powder
  • 1 tsp of Nutmeg
Ground paste
  • 3 Shallots - 2 cups - 150 gms
  • Garlic - 5 pcs - 20 gms
  • 4 dry red Chillies - 5 gms
  • 5 Macadamia nuts - 6 gms - typically candle nuts are used but Macadamia is a good sub - you could also use cashews
  • 1/4 cup Ginger - 30 gms
  • 3 long finger Chillies - 1/2 cup 40 gms
  • 4 Kaffir Lime leaves - 2 gms
Other
  • 2-3 tbsps of Coconut Oil
  • 3 Bay leaves
  • 2 Star Anise
  • 3 Cardamoms
  • 2 cups Water + extra
  • 2 Lemon grass stalks - 70 gms
  • Galangal slices - 6 gms
  • 4 Kaffir Lime leaves - 2 gms
  • Pandan leaves - 4 gms
  • 400 ml Coconut Milk
  • 1 tsp Mushroom powder
  • Salt & Sugar to taste
Garnish
  • Fried shallots
  • Chilli flakes

Method
 

  1. Cut your beef into medium size chunks and add salt and the rest of the dry marinade and coat the meat on all sides
  2. Grind together the paste ingredients and keep aside
  3. In a large saute pan, add the coconut oil, bay leaves, star anise and cardamoms
  4. Add the beef and sear on all sides
  5. Add the ground paste and coat the meat in it
  6. Add water to the pan where the beef sat in to remove the residual dry spices, the processing jar (1.5 cups) and add to the meat
  7. Cover and cook for 30 mins
  8. After 30 mins, add the coconut milk and add another 1/2 cup of water to the can and add that in
  9. Cover and cook this for 2- 3 hours, stirring frequently to prevent burning
  10. When the gravy has reduced, add the mushroom stock powder, salt & sugar to test
  11. Keep cooking and if the gravy gets too dry add some water
  12. Garnish with fried shallots and sprinkle with chilli flakes