Beef Rendang

I have been craving a good Rendang since the weather has becoming a little cooler. I also have been watching My Kitchen Rules -which always inspires me to cook. I have made my own Thai curry pastes but not an Indonesian Rendang so thought I would give it a go and it's really simple to make if you have all the ingredients and a food processor.

Note that Rendang is considered a "dry" curry, which means the sauce is simmered down to a minimum. Because it is so distilled, the sauce sticks to the meat, making this dish one of the most flavorful I have ever tried. And its wide variety of spices make it extremely healthy. If you like your curry with an abundance of flavor, you'll love Rendang!

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

I actually can't remember how much beef I used but I got a big tray (about 4) chuck steaks about the size of you whole hand.

You can also use a whole chicken if you prefer chicken:)

SAUCE:

1/2 can good-quality coconut milk

2 Tbsp. fresh finely chopped lemongrass - I got mine fresh from Coles but also have been able to get it in the Garden Gourmet tubes

1 onion, peeled and quartered

4 cloves garlic (I used 4 teaspoons of Garden Gourmet)

1 thumb-size piece ginger (or preferably galangal)

1-3 red chilies, depending on how hot you like your curry (de-seeded if less heat is desired) OR 1/3 to 3/4 tsp dry chili flakes

3/4 Tbsp. tamarind paste

1 Tbsp. brown sugar

2 tsp. dark soy sauce

4 Tbsp. fish sauce

1/2 tsp. turmeric

1 heaping Tbsp. ground coriander

1 Tbsp. ground cumin

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1 tsp. shrimp paste OR substitute 1 Tbsp. more fish sauce

optional: 2 whole star anise

GARNISH (optional):

fresh coriander leaves

dry shredded coconut

Preparation:

Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar.

Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar. I stuffed up a little here and put too much fish sauce in when it needed more chilli. It didn't turn out to bad in the end but I am guessing its a little trial and error.

Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well.

Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.

Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan). Note in the pic below I hadn't poured any of the delicious sauce over it but the curry was indeed 'sticking' to the meat. 

Serve directly from the wok/pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander (fresh chives work too). Serve hot with Thai jasmine-scented rice, or Coconut Rice. I was going to make my own Roti bread but purchased some naan:) I am going to make my own Roti next time - I'll let you know how it goes.