Beef Rendang holds the top 1 spot in CNN’s 2011 World’s 50 Most Delicious Foods’, it is a spicy meat dish that originated in Indonesia. It was created by the Minang’s (people from the Minangkabau ethnic group in Indonesia) as a dish served during ceremonial occasions and to honour special guests.
- 1 kg stewing beef, cubed
- 1 cup desiccated coconut
- 6 pcs red chillies, chopped
- 2 pcs onions, chopped
- 6 cloves garlic, chopped
- 1/2 thumb size galangal, sliced
- 1/2 thumb size ginger, sliced
- 1 stalk lemongrass, finely chopped
- 1 turmeric leaf, finely chopped
- 6 pcs lime leaves, sliced
- 4 tbsp curry powder
- 1 cup beef stock
- 1 cup coconut milk
- 1 tbsp dark soy sauce
- 3 tbsp oil
- In a blender pour the oil then add the chillies, onion, garlic, galangal, ginger and lemongrass, blend to a paste. Set aside.
- In a pan add desiccated coconut and lightly dry toast over medium heat. Once toasted remove fom pan, let it cool then place in a food processor to grind. Set it aside.
- In a heavy pot fry the spice paste, lime leaves and turmeric leaves over medium high heat. Stir continuously for 3 minutes or until very fragrant.
- Add the beef then continue to stir fry until beef is covered with the spices evenly for 5 minutes.
- Add the ground desiccated coconut, curry powder, coconut milk, soy sauce and beef stock. Bring to a boil and simmer in very low heat for 2 hrs or until sauce dries out and beef is tender. While cooking don’t forget to mix it regularly to prevent beef sticking in the bottom of the pan, also if water is not enough add several tablespoons to have some moisture.
- Season with salt, remove from heat then serve with freshly steamed rice.
For a really good rendang I suggest you consume this after two days so that the flavours continues to develop.