How to Make the Best Beef Rendang

If you’re sick and tired of the same old way of cooking beef—consider beef rending. Tender moist flavorful morsels of beef coated with exotic spices--this dry stew is bound to tease your taste buds to no ends. Although it originated in west-central Sumatra, Indonesia, this dish is also popular in Malaysia and Singapore. Different regions of South-east Asia have developed their own special way of preparing this dish, but the main ingredients remain pretty much the same.

I didn’t discover this dish until I was much older. My mother was a staunch Buddhist and strictly frowned on eating any beef and I was not allowed to eat it too. Later, when I’m no longer until her watchful eyes; my curiosity won and beef rending became my favorite food. I liked it so much I learned how to make it and here’s the version that has been fine-tuned to my liking:

Beef Rendang:

• 1 pound of round top or stew meat, cut into 2" cubes
• 1 cinnamon stick
• 2 cloves
• 2 star anise
• 2 cardamon pods (optional)
• 5 kaffir leaves, thinly sliced
• 1 can of coconut milk (about 400 ml)
• 1 cup of water
• 1 tbsp of brown sugar
• Salt to taste

Rendang Paste: Blend the following ingredients until smooth:

• 10 shallots or 1 small brown onion
  
• 5 cloves of garlic
• 1 thumb-size (about 2") galangal
• 1 thumb-size  (about 2")ginger
• 3 stalks of lemon grass (use only bottom white part)
• 10 to 12 dried chili pods (soaked in warm water and then seeded) or 1 to 2 tbsps (if you like it spicy) of chili flakes

Directions

1. Heat oil in a stew pot and add blended paste, cinnamon, cloves, cardamom and fry until fragrant.
2. Add beef, sugar and salt and stir-fry until meat is evenly coated with paste.
3. Add coconut milk and 1 cup of water and bring it to a boil.
4. Lower heat and allow to simmer until meat is fairly dry and tender (about 1 to 1 and half hours). Stir occasionally.
   
5. Season with extra salt and sugar if needed.
6. Add sliced kaffir leaves for a fresh citrusy flavor.
7. Dish out and serve.

Beef rendang goes well with Bismatic rice,  roti prata (like naan bread but flakier) or nasi kunyit (turmeric glutinous rice).

My recipe is relatively easy but if you're ambitious and want to go all the way out to create the ultimate authentic beef rendang, you may want to include one more step:

Kerisik (Toasted grated coconut)

1/2 cup of dessicated coconut, fry in a non-stick pan without oil until it is golden brown and fragrant. Add this to the beef at step 3--when you add the coconut milk.

Want beef rendang quick without all the fuss and preparation? Try beef rendang paste, available in Asian markets. I highly recommend Brahim's Kuah Rendang. Just follow instructions ...it's easy.

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