Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.

Beef Rendang

Ingredients:

        1 1/2 lb Boneless Beef Short Ribs (cut into cubes)
        5 Tbs Cooking Oil
        1 Cinnamon Stick (about 2-inch long)
        3 Cloves
        3 Star Anise
        3 Cardamom Pods
        1 Lemongrass (cut into 4-inch length and pounded)
        1 cup Thick Coconut Milk
        1 cup Water
        2 tsp Tamarind Pulp (soaked in some warm water for the juice and                             discard the seeds )
        6 Kaffir Lme Leaves (very finely sliced)
        6 Tbs Kerisik (toasted coconut)
        1 Tbs Sugar/Palm Sugar or to taste
        Salt to taste

Spice Paste:

        5 Shallots
        1 inch Galangal
        3 Lemongrass (white part only)
        5 cloves Garlic
        1 inch Ginger
        10-12 Dried Chilies (soaked in warm water and seeded)

Directions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Enjoy!

            Ingrid