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Beef Rendang (Rendang Daging)

Ingredients

Spice Paste

  • 3 stalks lemongrass stiff outer layers removed (save them), chopped
  • 6~12 spur chili roughly chopped
  • 5 medium shallots roughly chopped
  • 1 thumb galangal sliced
  • 1 thumb ginger sliced
  • 4 cloves garlic
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric or 1 thumb fresh
  • 1/2 tsp cumin
  • 1/2 tsp nutmeg powder

Everything Else

  • 1 kg beef blade roast (chuck) or other stewing cuts with a lot of marbling, cut into large cubes
  • 1 can coconut cream or coconut milk (NOT LITE)
  • 1 tbsp tamarind paste*
  • 8~12 kaffir lime leaves torn
  • 1 stalk lemongrass, tied in a knot** plus the removed outer shells from the paste
  • 2 star anise
  • 2 cloves
  • 2 sticks cinnamon
  • 3 tbsp neutral oil

Instructions

  • Add all the ingredients for the spice paste in a blender or food processor (or mortar and pestle if you're feeling like a workout). The shallot and chili will give you enough moisture to be able to work with a blender but if it's not enough add a bit of coconut cream. Scrape down the sides and push towards the middle to help blend (careful not to touch the blade pls)
  • Heat up a large heavy pot (I used a Dutch oven) with 2 tablespoons of oil on medium high. Add the beef and brown on all sides.
  • After beef is browned removed from pot and set aside. Turn heat to medium low and add the remaining tablespoon of oil and spice paste. Stir frequently so it doesn't burn, until fragrant.
  • Add the coconut cream and scrape up the brown bits on the bottom of the pot from the beef and the spices until everything is incorporated.
  • Add the beef back in along with the lemongrass knots (see note, can add later), kaffir lime. Create a bouquet garnit by tying the cinnamon sticks, cloves, and star anise into a cheesecloth. Add to the pot, this makes it easier to fish them out later if you don't want a strong bite of star anise or clove.
  • Mix evenly and turn to low heat. Put the lid on the pot but leave it slightly uncovered so that it can evaporate slightly. Let it simmer slowly for 3~4 hours***, stirring periodically. The stew will start to brown. Take the lemongrass out halfway (unless you want to add it in the end) through.
  • After 3~4 hours, check to see if the meat is tender. Once it is tender take off the lid and turn the heat up to medium high. Stir frequently to make sure it doesn't burn. You're looking to evaporate any liquid that there is so that the meat will start to cook in its own fat & the sauce dries out. The color should be significantly darker.
  • Success! This is a very time consuming recipe but the results are amazing. Make sure to make a lot so it's worth it! Enjoy :)

Notes

* See the blog post for more details. If you want to make your own tamarind paste, soak pulp in hot water for 30min, mix and then strain and discard solids.
** I added extra lemongrass knots for more flavor however I realized that as it cooks it starts to break down, so fish them out before they start to get too stringy (or just add them later towards the end).
*** Alternatively, you can cook this in an instant pot and pressure cook on high for an hour (natural release 10min). Keep in mind that it will take longer to reduce since there will be more liquid (you can't keep the lid slightly open so) so you might have to take a bit out or reduce for a loooong time.