Oh the beef rendang. Bring it on. A dish so redolent in spices, the fragrance alone could almost kill you. Made it last week at a friends place and thought I’d give it another shot to perfect it (plus neighbour kept asking me to make it for him). So acting on my intentions, I went out this morning and bought some chuck beef (feel free to use any type of beef cut conducive for stewing) and procured some fresh lemongrass and kaffir lime leaves to get it going.
First, let us clarify the origins of this dish. There has been ongoing dispute between Malaysia and Indonesia as to the provenance of this dish. Sources has it that this dish actually belonged to the Minangkabau people, also known as “Minang” from the Minangkabau region in West Sumatra, Indonesia. As their culture is of “merantau” (traveling or wandering), a large proportion of the ethnic Minang community have settled overseas, forming the majority of the population in Negeri Sembilan, Malaysia. 
In the past, Minangkabau people prepared rendang in such a way that it has long shelf life and could be stored during long journeys. This could perhaps be attributable to the spices used during the slow cooking process. Rendang is commonly made with beef (especially tenderloin) with a special sauce (n.b. each family is different) containing a high amount of coconut milk.
Interestingly enough, given my lack of patience and inability to meditate, I believe this is the perfect dish for me to make (and those with a restless mind). Why? Well, the Minangkabau people associated rendang with patience, wisdom and persistence, as all three are required to cook this hearty dish – from the selection of ingredients, control of the cooking temperature and constant stirring. 
Indeed I have spent a long time pounding the spice paste together in a mortar and pestle (n.b. i did not cheat with the food processor). I also personally like to add some tamarind into my paste but each to their own. Rendang can be made and kept overnight (or for months in the freezer). In fact, it tastes a lot better the next day or two when the flavours mature and deepen further.
Ingredients
- 1.5 pounds of stewing beef, cut into cubes (chuck, short rib or brisket)
- 5 tablespoons coconut oil
- 1 stick cinnamon, about 2-inch length
- 4 cloves
- 4 star anise
- 4 cardamom pods
- 1 lemongrass, cut into 4-inch length and pounded
- 1 cup thick coconut milk, coconut cream
- 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
- 6 kaffir lime leaves, very finely sliced
- 6 tablespoons kerisik, toasted coconut
- 1 tablespoon sugar or palm/coconut sugar to taste
- Salt to taste
- SPICE PASTE:
- 5 shallots
- 1 inch galangal, grated
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger, grated
- 10-12 dried chilies, soaked in warm water and seeded
Instructions
- Preheat oven to 150C.
- Chop the spice paste ingredients and then bash it up in a mortar and pestle until a smooth paste is formed. Note that you can also opt for the food processor (thought former method is better).
- Heat the oil in a heavy stew pot or dutch oven on high and brown the beef. Transfer the browned beef to a plate.
- In the same pot, add the dried spices (cloves, cinnamon, star anise, cardamon) and follow shortly with the spice paste. Stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and transfer the dutch oven to the oven and leave it for 1-1.5 hours. Alternatively you can simmer for a similar length of time until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight (the flavours will mature!).
Notes
To toast the dessicated coconut, heat a saute pan on low-medium heat and gently heat up the coconut till it turns golden brown. Keep shaking it as it toasts. This may take a few minutes.
