Beef Rendang
Beef Rendang
Ingredients
For the Rempah
- 50 grams ginger
- 110 grams lemongrass, white parts for rempah, some stalks reserved for later
- 100 grams chillies
- 80 grams galangal
- 30 grams turmeric
- 20 grams pandan
- 8 grams kaffir lime leaves
- a little water, for blending
For the Spice Mix
- 10 green cardamom
- 2 teaspoons coriander seeds
- 8 star anise
- 8 cloves
- 16 grams cinnamon sticks
For Cooking
- 1 kilogram beef short rib/shin, rinsed and soaked in vinegar and water
- 3 tablespoons oil, for browning beef
- 2 tablespoons oil, for frying rempah
- 1 ladle chilli oil
- 400 ml coconut milk
- 70 grams tamarind paste
- 1 tablespoon sea salt
- 1/2 tablespoon msg
- 40 grams gula melaka
- as needed water, to just cover the beef
- 1 pandan leaf, tied in a knot
- 250 grams shredded coconut
- 3 tablespoons oil, for toasting coconut
For Garnish
- 4 grams kaffir lime leaves
- 5 grams red chillies
Instructions
- 1
For the rempah, roughly chop the aromatics and vegetables: 50g ginger, 110g lemongrass (chop the white parts and set aside the stalks for later), 100g chillies, 80g galangal, 30g turmeric, 20g pandan, and 8g kaffir lime leaves. Blend the chopped ingredients in a food processor with a little water until smooth and thick.
⏱️ 10 min
- 2
In a large pot, heat 3 tablespoons of oil over medium-high heat. Add the 1 kilogram of beef short rib/shin, which has been rinsed and soaked in vinegar and water (as per Mum's tip). Fry the beef until lightly browned and slightly caramelised on all sides. Remove any excess liquid as it cooks. Once browned, remove the beef from the pot and set it aside.
⏱️ 10 min
- 3
Clean the pot. Heat 2 tablespoons of oil in the same pot. Add the remaining lemongrass stalks. Add the prepared rempah paste and fry until it darkens, becomes fragrant, and the oil begins to separate.
⏱️ 5 min
- 4
Add a large ladle of chilli oil. Add the spice mix, which includes 10 green cardamom, 2 teaspoons of coriander seeds, 8 star anise, 8 cloves, and 16g cinnamon sticks. Return the browned beef to the pot. Pour in 400ml of coconut milk. Stir to combine. Add 70g tamarind paste, 1 tablespoon of sea salt, 1/2 tablespoon of msg, and 40g gula melaka. Pour in water until the beef is just covered. Mix well until everything is evenly distributed. Add 1 pandan leaf, tied in a knot, for a vanilla aroma.
⏱️ 5 min
- 5
Cover the pot with a lid and simmer over low heat for at least 2 hours, or until the meat is tender. The rendang is ready when the oil starts to separate and the meat falls apart.
⏱️ 120 min
- 6
Meanwhile, while the rendang is simmering, fry 250g shredded coconut with 3 tablespoons of oil in a separate pan until it is toasted and caramelised.
⏱️ 10 min
- 7
Once the rendang is cooked, add the toasted shredded coconut to the pot and mix well. Serve with freshly steamed coconut rice. Garnish with 4g kaffir lime leaves and 5g red chillies.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Rendang
For the Rempah
- 50 grams ginger
- 110 grams lemongrass, white parts for rempah, some stalks reserved for later
- 100 grams chillies
- 80 grams galangal
- 30 grams turmeric
- 20 grams pandan
- 8 grams kaffir lime leaves
- a little water, for blending
For the Spice Mix
- 10 green cardamom
- 2 teaspoons coriander seeds
- 8 star anise
- 8 cloves
- 16 grams cinnamon sticks
For Cooking
- 1 kilogram beef short rib/shin, rinsed and soaked in vinegar and water
- 3 tablespoons oil, for browning beef
- 2 tablespoons oil, for frying rempah
- 1 ladle chilli oil
- 400 ml coconut milk
- 70 grams tamarind paste
- 1 tablespoon sea salt
- 1/2 tablespoon msg
- 40 grams gula melaka
- as needed water, to just cover the beef
- 1 pandan leaf, tied in a knot
- 250 grams shredded coconut
- 3 tablespoons oil, for toasting coconut
For Garnish
- 4 grams kaffir lime leaves
- 5 grams red chillies
Instructions
- 1
For the rempah, roughly chop the aromatics and vegetables: 50g ginger, 110g lemongrass (chop the white parts and set aside the stalks for later), 100g chillies, 80g galangal, 30g turmeric, 20g pandan, and 8g kaffir lime leaves. Blend the chopped ingredients in a food processor with a little water until smooth and thick.
⏱️ 10 min - 2
In a large pot, heat 3 tablespoons of oil over medium-high heat. Add the 1 kilogram of beef short rib/shin, which has been rinsed and soaked in vinegar and water (as per Mum's tip). Fry the beef until lightly browned and slightly caramelised on all sides. Remove any excess liquid as it cooks. Once browned, remove the beef from the pot and set it aside.
⏱️ 10 min - 3
Clean the pot. Heat 2 tablespoons of oil in the same pot. Add the remaining lemongrass stalks. Add the prepared rempah paste and fry until it darkens, becomes fragrant, and the oil begins to separate.
⏱️ 5 min - 4
Add a large ladle of chilli oil. Add the spice mix, which includes 10 green cardamom, 2 teaspoons of coriander seeds, 8 star anise, 8 cloves, and 16g cinnamon sticks. Return the browned beef to the pot. Pour in 400ml of coconut milk. Stir to combine. Add 70g tamarind paste, 1 tablespoon of sea salt, 1/2 tablespoon of msg, and 40g gula melaka. Pour in water until the beef is just covered. Mix well until everything is evenly distributed. Add 1 pandan leaf, tied in a knot, for a vanilla aroma.
⏱️ 5 min - 5
Cover the pot with a lid and simmer over low heat for at least 2 hours, or until the meat is tender. The rendang is ready when the oil starts to separate and the meat falls apart.
⏱️ 120 min - 6
Meanwhile, while the rendang is simmering, fry 250g shredded coconut with 3 tablespoons of oil in a separate pan until it is toasted and caramelised.
⏱️ 10 min - 7
Once the rendang is cooked, add the toasted shredded coconut to the pot and mix well. Serve with freshly steamed coconut rice. Garnish with 4g kaffir lime leaves and 5g red chillies.
⏱️ 5 min