Beef Rendang

A classic Malaysian dish where beef simmers slowly in a rich, spiced coconut sauce until it reaches absolute tenderness. Deep, complex flavors with a spicy note — a truly festive delicacy.

Ingredients

• 454 g Beef
• 5 tbsp Vegetable oil
• 1 pcs Cinnamon stick
• 3 pcs Cloves
• 3 pcs Star anise
• 3 pcs Cardamom pods
• 1 cup Coconut cream
• 1 cup Water
• 2 tbsp Tamarind paste
• 6 pcs Lime
• 1 tbsp Sugar
• 5 pcs Shallots

Instructions

1. Slice the shallots and remaining ingredients for the paste. Blend everything in a blender or food processor until you achieve a fine, uniform consistency.
2. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the paste, cinnamon stick, cloves, star anise, and cardamom pods. Fry, stirring frequently, until fragrant. Add the beef, stir well, and cook for another minute. Pour in the coconut cream, water, and tamarind paste. Simmer over medium heat, stirring often, until the meat is half-cooked. Add the kaffir lime leaves, kerisik (toasted grated coconut), and sugar, stirring thoroughly.
3. Reduce the heat to low, cover with a lid, and simmer for 1 to 1.5 hours until the meat becomes very tender and the sauce has almost completely reduced. Season with salt and add sugar to taste. Serve immediately with steamed rice — and be sure to save a portion for the next day: rendang tastes even better on the second day.