There are a number of different styles of curry from all parts of the world, and although curries from the Indian subcontinent are some of the best known, the Indonesian island of Sumatra is home to a very notable type of curry. : rendang. A rich and flavorful dish made with meat, coconut and a variety of aromatic spices, it is traditionally cooked for a long time until the meat is incredibly tender and the sauce has reduced until melts, resulting in a much drier dish. than other forms of curry.
Although this recipe, created by Tasting Table recipe creator Jennine Rye, is time consuming, it doesn’t require a lot of work. Assembly is relatively quick and the dish does most of the work itself as it simmers on the stove. Thanks to the long cooking time, the beef becomes super soft and juicy, and the flavors from the spices and coconut become really concentrated and rich as the liquid evaporates.
Traditionally, a rendang is quite spicy, but the recipe can be easily adapted if you’re catering to those who prefer a milder dish. It pairs perfectly with simple sides like rice and fresh vegetables to add brightness and crunch to the meal. Read on to find out how to make this super tender beef rendang yourself.
Read more: 25 delicious Indian dishes to try at least once
Gather the ingredients for this super tender beef rendang
To get started with this super tender beef rendang recipe, you will first need to gather the ingredients. For the rendang paste, you will need a red onion, lemongrass, garlic, fresh ginger and red chili peppers, as well as galangal. You will also need desiccated coconut, ground coriander, ground cumin, lime leaves, cinnamon stick, star anise, tamarind paste and coconut milk.
Because you will be simmering the meat for a long time, this recipe calls for braised steak, for example chuck steak, which is perfect for slow cooking because it has a high fat content and lots of connective tissue. This breaks down over time to give the dish lots of flavor and melt-in-the-mouth meat.
Toast the coconut
Rendang usually contains an ingredient known as kerisik, which is an important ingredient in Indonesian cuisine and is a type of toasted and pounded coconut. While it is possible to find this ingredient ready-made in some supermarkets, if you are unable to find it on the shelves, it is simple to recreate it at home using desiccated coconut. Simply fry it in a pan over medium heat for a few minutes, stirring regularly as it browns. Once it turns a nice golden color, remove it from the heat and set aside.
Make the curry paste
To make the curry paste, blend the red onion, lemongrass, galangal, garlic cloves, ginger and chili peppers in a food processor until smooth. Then, to start the rendang, fry the mixture over medium heat for about 5 minutes, before adding the ground coriander, ground cumin, cinnamon stick and star anise. After a few more minutes, you will have a very fragrant base for the rendang and you will be ready to add the beef.
Add beef and liquids
Add the braised beef to the pan with the curry paste and coat it thoroughly with spices. Unlike other meat dishes, this rendang does not require browning the meat first to add flavor. Because of the type of beef and cooking time, it alone imparts a lot of wonderful flavor to the dish. Season the beef with salt and pepper and cook it in the bottom of the rendang until you no longer see any pink. Next, add the crushed lemongrass to the pan along with the tamarind paste, beef broth, coconut milk, lime leaves, toasted coconut and brown sugar.
Let the Rendang simmer
Once all the ingredients are in the pan, stir well then reduce the heat to a gentle simmer. Let the rendang cook for at least 2 hours, stirring occasionally, until the liquids have mostly evaporated and the beef is melt-in-the-mouth tender. The mixture will darken as it thickens and will be ready when there is only a very small amount of liquid left in the pan. When serving, coconut rice is a delicious accompaniment to this rich and spicy stew, as it will complement and enhance the coconut flavors of the curry.
Store leftovers in an airtight container in the refrigerator and consume within 3 days.
Add the desiccated coconut to a pan and heat it over medium heat. Gently toast the coconut for 5-6 minutes until it turns golden brown and smells fragrant. Remove from pan and set aside.
Prepare the curry paste by adding the red onion, 1 stalk chopped lemongrass, galangal, garlic cloves, ginger and chillies to a food processor and blending until smooth.
Heat a large, heavy skillet over medium heat. Add the cooking oil then the curry paste and fry for 4 to 5 minutes.
Add the ground coriander, ground cumin, cinnamon stick and star anise to the pan and sauté everything together for a minute or two.
Add the braised steak to the pan, season with salt and pepper to taste, then cook in the spices until you no longer see any pink.
Gently crush the remaining lemongrass stalk and add it to the pan, along with the tamarind paste, beef stock and coconut milk.
Next, add the lime leaves, toasted coconut and brown sugar, and mix everything together. Reduce the heat and simmer the rendang curry gently for 2 hours, stirring occasionally, until the liquids are almost completely gone and the beef is cooked. incredibly tender.