Beef Rendang

Serves: 3

asian beef coconut indonesian main

Ingredients

  • 6 tbsp kerisik, toasted coconut

Spice Paste

  • 5 shallots
  • 2.5 cm galangal
  • 3 lemongrass (white part only)
  • 5 cloves garlic
  • 2.5 cm ginger
  • 10 pieces dried chilies, soaked in warm water and seeded

Main Ingredients

  • 750 g boneless beef short ribs, cut into cubes
  • 5 tbsp cooking oil
  • 1 stick cinnamon (about 5 cm length)
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass, cut into 10 cm ength and pounded
  • 240 ml thick coconut milk (coconut cream)
  • 240 ml water
  • 2 tsp tamarind pulp, soaked in warm water for juice, discard seeds
  • 6 kaffir lime leaves, very finely sliced
  • 1 tbsp sugar or palm sugar to taste
  • salt to taste

Instructions

  1. Chop the spice paste ingredients and then blend them in a food processor until fine.
  2. Kerisik: Roast coconut until golden brown, cool for 30 minutes, then blitz in a spice blender.
  3. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom, and stir-fry until aromatic.
  4. Add the beef and the pounded lemongrass and stir for 1 minute.
  5. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
  6. Add the kaffir lime leaves, kerisik (toasted coconut), and sugar or palm sugar, stirring to blend well with the meat.
  7. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is tender and the gravy has dried up.
  8. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

Notes

I recommend buying fresh kaffir lime leaves for more citrusy flavor. They freeze well, so buy in bulk and store in the freezer.

To prepare kerisik, dry-roast grated coconut in a wok, stirring continuously until golden brown.

Pound the kerisik with a stone mortar and pestle to break down the fiber and release its fat content.

Slow-cook the meat on low heat, preferably over a charcoal fire in a clay pot with its lid covered.

Make a larger batch (double or triple the recipe) to have leftovers for later.

Watch a cooking video for a step-by-step guide.