Beef Rendang

Beef Rendang is one of my dad's favourite and best recipe which he has won a few prizes for but sadly I did not get to learn from him, although I think I have his written recipe somewhere in the file.  For my first Beef Rendang, I decided to use the Rendang Ready-Paste.

Portion of meat to use - Rump, Hind Shank ?
Usually one pack of paste is for 1.2 Kg

How to make Rendang Beef cooked from Ready-Sauce taste original ?

1) Fry Lemon grass, red onions, Lengkuas, garlic into fragrant.
2) Add in Beef cubes and fry to seal in the juices
3) Add the Rendang Paste and fry evenly
4) Add water to cover the beef
5) Put in Coconut milk
6) Add in Kafir Leaves
7) Stew small fire for 1 hour
8) Add in Kerisik - fried dessicated coconut 10 mins before serve and eat

This method is good and easy. Flavour and beef was soft.

7 May 2020, during MCO second month, 8th Week of COVID-19 Pandemic Lock-down at home, finally made this Beef Rendang, I dont really have many recipes for beef but this is a good way to have beef. 

This recipe for me to try one day when I do not have the Spice Paste.

https://www.rotinrice.com/beef-rendang/

Ingredients

3 tbsp vegetable oil

2 cinnamon stick

2 star anise

4 cardamom pods

6 cloves

2 stalks lemongrass (bottom third only, bruised)

2¼ lbs chuck roast (cubed) (1 kg) - Topside, Chunks

½ cup water (120ml)

¾ cup coconut milk (180ml)

1 cup grated coconut (100g)

1 tbsp sugar

1 tsp salt

4 kaffir lime leaves (thinly sliced)

1 turmeric leaf (thinly sliced) (optional)

Spice Paste

3 red chilies (seeded and cut into pieces)

10 dried chilies (seeded, soaked warm water, and drained)

2 inch galangal (sliced) (60g)

2 inch ginger (peeled and sliced) (60g)

5 to 6 shallots (peeled and halved)

3 cloves garlic (peeled, and cut into quarters)

3 candle nuts or macadamias

¼ cup water (60ml)

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground fennel

INSTRUCTIONS

1. Blend red chilies, dried chilies, galangal, ginger, shallots, garlic, and candlenuts in a blender with ¼ cup (60ml) water. Transfer to a bowl. Add ground coriander, cumin, and fennel. Mix into a paste.
2. Heat vegetable oil in a medium sized pot. Stir fry cinnamon sticks, star anise, cardamom pods, cloves, lemongrass, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
3. Add beef and give it a good stir to coat with spices. Then pour in ½ cup (120ml) water and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender. Do give it a stir occasionally.
4. In the meantime, toast (without oil) grated coconut in a frying pan, stirring constantly over low heat for about 8 to 10 minutes or until golden brown. Transfer to a mortar and pound toasted coconut into a paste to release the oil and fragrance. Set aside.
5. Add sugar, salt, kerisik (fried coconut paste), kaffir lime leaves, and turmeric leaf (if using). Continue to cook for 30 minutes until meat is very tender and only a little gravy remains.

Serve with roti jala, nasi briyani, or white basmati rice.

Yet to add in Kefir / Curry leaves and the fried dessiscated coconut. Tomorrow will be the verdict.