Beef Rendang

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Preheat the oven to 150°C / 300°F (fan). Place a large cast iron casserole dish on the hob.
2. Heat 2 tablespoons of the oil on high heat in the casserole.
3. Mix the flour with a pinch of salt and pepper, then coat the beef chunks in it.
4. Brown the beef in the hot oil, in two batches if needed. Remove the beef to a bowl.
5. Add the remaining 1 tablespoon of oil to the pan, then add the onion. Turn the heat down and cook slowly for a couple of minutes, stirring and scraping up any crispy bits.
6. Add garlic, ginger and turmeric and cook a couple more minutes, stirring. If the base is browning fast or the onions stick, add a splash of cold water.
7. Add lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix and cook for one minute.
8. Add the coconut milk and bring to a gentle bubble, stirring to stop sticking. Return the beef to the pan and stir.
9. Cover and cook in the oven for 90 minutes, stirring after 45 minutes.
10. Stir again, check nothing is sticking, then remove the lid and cook uncovered for another 2 to 2.5 hours, stirring very gently every half hour.
11. In the last hour, the sauce darkens and oil separates and rises to the top.
12. For a saucier rendang, remove it when there is some oil on top and the sauce is still fairly loose underneath. For a drier rendang, cook longer, watching closely and stirring gently and often.
13. Drain any remaining oil before serving. Stir gently and serve with rice, topped with spring onion strips.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicOnionGingerBeefCoconut milkTamarindKaffir lime