This delicious all time favourite beef dish is well loved in Indonesia where it originates and is very much relished in Malaysia, Singapore and Philippines. In fact, It must be so well loved by many who has tasted it, to be voted as 1 of the tastiest dishes in the world!
It is a dish cooked with lots of love and patience as you would need to keep an eye on it with the continuous stirring over hours of slow cooking. And, the final result is well worth the time as the dark brown caramelised meat melts in your mouth! And because it is time consuming, this dish is usually served with Nasi Kunning on special occasions like Weddings, Birthdays, Ramadan as well as on Hari Raya.
Serves 6
Ingredients
800g Beef Topside/Shank/Stew Cut, cut into 1" cubes
Chilli Paste
200g Shallots
6 Garlic Cloves
3 Candlenuts
15 Dried Red Chillies, seeds removed and soak in hot water till soft
1" Ginger, Sliced
5 Lemongrass, White Portion only, Chopped
4 Tbsp Water
Dry Spices
2 tsp Coriander Seeds
2 tsp Cumin Seeds
2 tsp Fennel Seeds
1/4 tsp Nutmeg, Freshly Grated
Seasoning
2 Tbsp Palm Sugar
2 Tbsp Assam Paste
2 Cup Kerisik (Toasted Coconut)
5 Whole Cloves
1 Cinnamon Stick
1 Cup Coconut Cream
2 Cup Water
Sea Salt to Taste
Method
Let's make Kerisik first which is toasted grated coconut. In a dry frying pan, toast the grated coconut over low heat, stirring constantly until the general distribution of the coconut is golden brown. This could take 15-20 minutes.
Immediately transfer the toasted coconut into a mortar, Using the pestle, grind and pound the toasted coconut in a circular motion to release its oil and fragrance. As you continue, the coconut will become moist and turn a deeper colour. Stop pounding before it turns into coconut butter. This could take about 5 minutes.
Next, in a blender, add in the shallots, candlenuts, garlic, chillies, ginger and lemongrass as well as water to blitz into a thick paste. Set aside.
In a small frying pan over low heat, dry toast the coriander, cumin and fennel seeds for a few minutes till fragrant. Grind up the seeds in a blender and mix in the freshly grated nutmeg. Set aside
Using a wok over medium heat, fry the chilli paste in 1 Tbsp of oil for a few minutes. Add in the dry spices and continue to cook for another 3-4 minutes, stirring continuously.
Add in the beef cubes and cook over medium heat for a further 5 minutes or until the meat is browned.
Stir in the palm sugar, whole cloves, cinnamon stick, coconut cream and water. Bring to a boil, lower the fire, cover the wok and let it simmer until half of the liquid is gone. Add in the kerisik, this would help thicken the sauce and continue to cook for another hour or till the meat is fork tender. The dish would develop into a dark delicious brown colour by now.
Season with salt to taste and serve with Nasi Kunning.
Author's Notes
Use a heavy bottom pot if you do not have a wok.
Remember, continuous stirring is key to not burning this dish.
Beef Rendang can be kept in the refrigerator for at least 1-2 weeks or 1 month in the freezer. In fact, it tastes even better over time as the dish keeps developing.