Think of this dish as an Asian/Malaysian Beef Stew on steroids – a favorite that is ever popular in South East Asia. Slow simmered beef in coconut milk with toasted spices and chilies. Malays typically don’t inject much beef into their cuisine, as it is an expensive commodity, but it is found in almost every household after the holiday Hari Raya Puasa, which celebrates the end of the Ramadan and the customary Muslim fasting. You can however find it at many Malaysian and Indonesian restaurants year-round. It is criminally delicious and once you have made it you will be addicted.
I was very Europeanized when I arrived in Singapore and my young palate wasn’t developed enough to appreciate international flavors. My mother’s cook, Akiao would prepare many local dishes and it is thanks to her who instilled a sincere love of Singaporean food, which I crave to this day for dishes that are uniquely found only in that part of the world.
I knew immediately that Beef Rendang was on the menu, because it was love at first smell when I would arrive home after my school day. Once you have smelled that mouthwatering aroma, it’s something you never forget.
The end up product is an unbelievably aromatic stew-like dish that will blow your socks off, with beef so tender that it melts in your mouth. After the beef has cooked, you will be left with a very thick sauce – thick enough that it will adhere to the meat. Sometimes I want the sauce saucier, so I add a bit more water after I have incorporated the toasted coconut towards the end of the cooking process.
STARTING LINEUP
1 TBSP of sambal oelek (if you want is spicier then add 3)
1 TBSP of galangal root
3 large shallots – chopped finely
3 TBSP of ginger/garlic paste
(This is blend of spices is very typical in Malaysian cooking and used in many dishes)
GROUND SPICE BLEND
1 TSP each of: ground cumin, coriander, ground fennel seeds and ½ TSP of turmeric
WHOLE SPICE BLEND
3 cardamom pods – slightly crushed
4 cloves
1 whole cinnamon stick
2-star anise
1 LB beef bottom round or chuck roast – sliced and then cut into 1 ½ inch pieces – don’t cut them too small
Salt and fresh ground pepper
2 TBSP of tamarind concentrate
3 TBSP of water
2 TBSP of brown sugar
1 13 oz can of coconut milk
¼ cup of toasted unsweetened coconut flakes
2 small sized lemongrass stalks – bottoms slightly smashed with the back of the knife to release aromatics and left whole
2 kefir lime leaves chopped (if you can’t find kefir lime leaves you can use grated lime zest)
Fresh cilantro – Garnish
Lime wedges – Garnish
In a food processor place the garlic/ginger paste, galangal, shallots, 3 TBSP water and the sambal oelek paste. Process to a smooth pure.
In a bowl mix all the dry ingredients and set aside. In another small bowl place the whole ingredients (anise, cinnamon stick, cloves and cardamom pods). After you have cubed the meat (don’t cube the too small as the beef is the star of the show).
In a large skillet with high sides, heat up about 3 – 4 TBSP of vegetable or grapeseed oil and add the whole spices (being careful as they burn easily) and cook for a few minutes stirring often until the cardamom pods crackle and the cinnamon stick unfurls. Add the ground spices and toast them till they become aromatic – stirring constantly – about 1 minute. Incorporate the “starting lineup” and cook the puree of spices for about 10 minutes – stirring often so that it doesn’t stick to the pan (add a bit more oil if needed). Add the beef cubes, mixing well to combine them with the spice paste. At this point add tamarind, lemongrass stalks (they will be easy to fish out after the beef as cooked before serving), lime leaves, the sugar, salt and pepper and the coconut milk. Simmer for about 1 ½ hours – stirring often. In the meantime, toast the coconut in a pan or on a cookie sheet in the oven (350F for about 10 minutes). Incorporate the toasted coconut into the beef and cook for a further 15 minutes stirring often. If it has become too thick, then add the about 1/2 cup of water and continue cooking for an additional 20 minutes, over very low heat, until the meat is super tender.
Before serving, fish out the star anise, as many cardamom pods as you can find, the cinnamon stick and lemongrass stalks. Serve the Rendang over Jasmin rice with lime wedges and chopped fresh cilantro on top.
NOTE
Galangal is a root veg in the ginger family that is hard to find but it is very prevalent in a lot Asian and Malaysian cooking. It freezes easily and you can defrost it before use. It has the flavor of intensified ginger, but earthier. It is an item that when a dish calls for it there is really no substitute.
