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Beef Rendang
A rich, tender, and deeply spiced slow-cooked beef curry with complex layers of flavor, originating from Malay cuisine and popular in Singapore. The dish is characterized by its thick, glossy, and slightly dry sauce that clings to the meat, achieved through hours of simmering in coconut milk and a blend of aromatic spices.
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- 1.2 kg Beef chuck or brisket(cut into 3 cm cubes)
- 2 tbsp Vegetable oil or coconut oil
- 8 medium Shallots(roughly chopped)
- 6 cloves Garlic cloves
- 4 Dried red chilies(soaked to soften)
- 3 Fresh red chilies(optional, for extra heat)
- 2 cm Galangal(or 1 tbsp galangal paste)
- 2 cm Fresh turmeric(or 1 tsp ground turmeric)
- 2 cm Ginger
- 3 Candlenuts(or 3 tbsp macadamia nuts as substitute)
- 2 Lemongrass stalks(white parts only, bruised)
- 6 Kaffir lime leaves(torn)
- 1 Cinnamon stick(about 4 cm)
- 2 Star anise
- 1 tsp Ground coriander
- 0.5 tsp Ground cumin
- 400 ml Thick coconut milk
- 1 tbsp Tamarind paste(or 2 tbsp tamarind water)
- 2 tbsp Palm sugar or gula Melaka(or brown sugar)
- 1.5 tsp Salt(adjust to taste)
- 50 g Kerisik (toasted grated coconut)(or desiccated coconut, toasted and pounded)
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- 1
Prepare the spice paste: Blend shallots, garlic, soaked dried chilies, fresh chilies (if using), galangal, turmeric, ginger, and candlenuts with a splash of water until a smooth paste forms.
- 2
Heat 2 tbsp oil in a heavy-based pot or Dutch oven over medium-high heat until shimmering. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- 3
Lower heat to medium. Add a little more oil if needed, then fry the spice paste in the same pot for 6-8 minutes until fragrant and the oil begins to separate from the paste. Stir frequently to avoid burning.
- 4
Add the bruised lemongrass, torn kaffir lime leaves, cinnamon stick, star anise, ground coriander, and cumin. Fry for another 1-2 minutes until the spices are fragrant.
- 5
Return the browned beef to the pot. Pour in the coconut milk and tamarind paste. Stir to combine and bring to a gentle simmer over medium heat, scraping up any browned bits from the base.
- 6
Add palm sugar and salt. Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring every 15â20 minutes to prevent sticking and encourage even reduction. Cook until the beef is tender and the sauce has thickened.
- 7
Stir in the kerisik. Continue to cook, stirring constantly, until the beef is deeply caramelized and the sauce is thick and glossy, resembling a dry curry. This can take another 30-60 minutes.
- 8
Taste and adjust seasoning if necessary. Let the rendang rest for at least 30 minutes before serving, or preferably overnight for deeper flavor.
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- âUse chuck or brisket for tender meat after long cooking.
- âCook slowly on low heat to develop deep flavors.
- âPrepare a day in advance for even better flavor.
- âStir constantly in the final stages to prevent burning as the sauce thickens and caramelizes.
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- Adjust the number of chilies to control the spice level.
- For a wetter rendang (gulai), stop reducing the sauce earlier.
- Serve with fragrant jasmine rice, nasi lemak, or warm roti.