Authentic Beef Rendang Recipe ( Indian Malaysian Indonesian ) recipe

Beef Rendang  has been called its own by the Indonesians, the Malaysians and not so much the Indians, however the spices used in this recipe are popular Indian spices

Beef rendang recipe is similar to Indian beef curry but is made in Indonesia, Malaysia and other Asian countries with their own twists and spices varying the taste a bit in every country that it is popular.

Ingredients:

1 kg rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 small red chillies, chopped
1/2 cup water
2 tsp ground coriander
2 tbsp tamarind sauce
1 tsp ground turmeric
10 curry leaves
1 lemon grass, 10 cm stem
4 cup coconut milk

Preparation:

1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in
bowl.

2. In food processor, combine onions, garlic, ginger, chillies
and water, blend until smooth. Add the mixture to steak.

3. Add
coriander, tamarind sauce, turmeric, curry leaves and lemon grass,
stir until combined. Stir in coconut milk. Bring to a boil, reduce
heat to medium, simmer, uncovered for 1 hour, stirring occasionally.

4. Reduce heat to very low, simmer for 30 minutes, stirring frequently
until the meat is very tender and liquid has been absorbed. Remove
lemon grass before serving.

NOTE: It is necessary to stir the Beef Rendang often during the last 30 minutes of cooking to prevent coconut milk from separating and to avoid it sticking to the pan.

This distinctive and delicious curry is cooked very slowly for a long time, until the meat is very succulent and all the coconut milk has been absorbed.

A close friend of mine, Winnie Quek, and her husband own a fine
Singaporean Restaurant here in Calgary. While her recipe for Beef
Rendang remains a closely guarded secret, this one comes very close.
Winnie has suggested holding back 2 cups of coconut milk until the
last 30 minutes of cooking, then slowly adding it then, as you
continue to simmer and stir until all the liquid has been absorbed.

Winnie says that this will stop the coconut milk from separating and
tasting “oily”. Source: Indonesian Cooking

Another beef rendang recipe >>Here

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