Beef rendang (slow-braised spiced coconut beef)

A festive dish of the Minangkabau people (West Sumatra), also the centrepiece of Hari Raya celebrations in Malaysia: beef simmered for hours in spiced coconut milk until the sauce cooks away completely, leaving a dark, caramelised spice coating.

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Method

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1. Blend the spice paste ingredients with a little water into a smooth paste.
2. In a large, heavy pot, fry the paste in the oil over low-medium heat for 5-8 minutes with the cinnamon, cloves and star anise, until fragrant and the oil separates. ⏱ Timer: 5 min
3. Add the meat and toss for 5 minutes in the spices. ⏱ Timer: 5 min
4. Pour in the coconut milk, add the lemongrass, lime leaves, turmeric leaf and tamarind juice, bring to the boil, then simmer uncovered over low heat.
5. Cook for about 2.5 hours, stirring every 15-20 minutes at first, then more and more often towards the end. The coconut milk gradually cooks away and turns into oil, in which the meat continues to cook. ⏱ Timer: 2.5 h
6. When the sauce is very thick, stir in the toasted coconut, sugar and salt, and cook, stirring constantly, for a further 15-20 minutes, until the meat is dark brown, nearly dry, and coated in the clinging spice paste. ⏱ Timer: 15 min
7. Serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Rendang isn't a saucy curry; by the end it should be almost dry.
• Kerisik, toasted coconut pounded into an oily paste in a mortar, gives its characteristic nutty, roasted flavour.
• Even better after a few days in the fridge, and freezes well.

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