Dinner

Malaysian Beef Rendang

Name: Malaysian Beef Rendang
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4-6 servings
Cuisine: American
Ingredients: ⅜ pound shallots; 3 cloves garlic; 15 dried red chile peppers; 5 slices fresh ginger root; 5 lemon grass, chopped; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 2 teaspoons cumin seeds; 1 pinch grated nutmeg; 1 tablespoon vegetable oil; 1 ¼ pounds beef stew meat, cut into 1-inch cubes; 1 ½ tablespoons white sugar; 2 cups shredded coconut or to taste; 5 whole cloves; 1 cinnamon stick; 1 ⅔ cups coconut milk; ⅞ cup water; salt to taste

A rich and aromatic Malaysian curry, this Beef Rendang features tender beef simmered in a complex spice paste and creamy coconut milk until incredibly flavorful and reduced. It's a true taste of Southeast Asia, perfect for a hearty meal.

Instructions

Soak the dried red chile peppers in hot water for about 15-20 minutes until softened. Drain and set aside.
While chiles soak, lightly toast the coriander seeds, fennel seeds, and cumin seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Be careful not to burn them.
In a food processor or blender, combine the softened chiles, shallots, garlic, fresh ginger, chopped lemongrass, toasted coriander, fennel, cumin seeds, and grated nutmeg. Add a splash of water if needed to help blend, and process until a smooth paste forms.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until browned. Remove the beef from the pot and set aside.
Reduce the heat to medium. Add the spice paste to the pot and sauté for 8-10 minutes, stirring frequently, until fragrant and the paste darkens slightly and the oil separates.
Return the seared beef to the pot with the spice paste. Add the white sugar, whole cloves, and cinnamon stick. Stir well to coat the beef with the paste.
Pour in the coconut milk and water. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1.5 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
Remove the lid and stir in the shredded coconut. Continue to simmer uncovered for another 30 minutes to 1 hour, or until the sauce has thickened significantly, reduced, and the oil starts to separate from the coconut milk, indicating the rendang is 'dry' and rich. The beef should be fork-tender.
Season with salt to taste. Remove the whole cloves and cinnamon stick before serving, if desired. Serve hot with steamed rice.

Malaysian Beef Rendang is a culinary masterpiece, known for its deep flavors and tender texture. This dish embodies the essence of slow cooking, allowing a symphony of spices, aromatic herbs, and coconut milk to meld into a rich, unforgettable sauce. While it requires patience, the reward is a profoundly satisfying and authentic taste experience that transports you straight to the heart of Malaysia.