Beef Rendang

Name: Beef Rendang
Total time: 18000 s
Yield: 10 people
Cuisine: British
Ingredients: 3 kg chuck or blade steak; 25 red chillies deseeded if you like it mild; 10 garlic 1 Spanish onion; 3 cinnamon barks; 3 sticks lemongrass; 15 cloves; 10 Salam leaves subs with 7 bay leaves; 20 kaffir lime leaves; 2 cm ginger; 5 cm galangal; 1.5 tsp nutmeg; 1.5 tsp tumeric (I omit it here); 1 TBSP sugar; 1 TBSP salt; 1.5 litres coconut cream

Daisy @Daisy

Canberra

It’s a special dish from West Sumatra (Padang). Takes a really long time to cook that’s why you want to make a big batch to freeze. The original recipe calls for 2 litres coconut milk per 1 kg meat. But I found that 1/2 litre per kg of meat is sufficient since I don’t want to spend more hours thickening the sauce. I think too much sauce is a bit overwhelming since it’s so creamy.

Note: expensive cuts will produce shredded rendang which is not good. However with silverside you probably don’t add salt until the when the meat is completely cooked. Blade or chuck steak is better in my opinion.

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Ingredients

5 hours

10 people

3 kgchuck or blade steak
25red chillies deseeded if you like it mild
10garlic 1 Spanish onion
3cinnamon barks
3 stickslemongrass
15cloves
10Salam leaves subs with 7 bay leaves
20kaffir lime leaves
2 cmginger
5 cmgalangal
1.5 tspnutmeg
1.5 tsptumeric (I omit it here)
1 TBSPsugar
1 TBSPsalt
1.5 litrescoconut cream

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Steps

5 hours

1

Blend using about 400 mL coconut cream all the spice but lemongrass, cinnamon barks, kaffir lime leaves, Salam leaves and galangal.
2

Cook the spice mix on low heat including all the leaves, galangal, nutmeg, salt, pepper and sugar without oil or water until fragrant and oily (pic 2)
3

Add the diced meat, turn up the heat to medium and make sure meat is covered with the sauce. After 10 minutes of cooking and the juice from meat is out (pic 2) you might want to use your pressure cooker and cook for 10-15 minutes. (Blade steak for 20 minutes)
4

Safely open the pressure cooker’s lid and take out all the meat and set aside.
5

Add the remaining coconut cream and keep cooking the sauce on low heat for about 3-5 hours on low heat, stir occasionally. The sauce should be dark and looks creamy (pic 2). The original recipe called for cooking the meat and sauce on low heat for about 9 hours. You can cut the cooking time, but it’s not rendang, it’s called kalio.
6

Put the meat and sauce together and cook for a further 15-30 minutes.
7

Serve with steam rice and fresh salad leaves / chopped cucumbers.