Beef Rendang

• Stewing beef(800 g)
• Jasmine Rice(300 g)
• Coconut milk(400 ml)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Lemongrass(2)
• Fresh Chili(2)
• Turmeric(1 tsp)
• Cumin(1 tsp)
• Ground Coriander(2 tsp)
• Cinnamon(½ tsp)
• Brown sugar(1 tbsp)
• Fish sauce(1 tbsp)
• Tamarind paste(1 tbsp)
• Coconut(40 g)
• Lime(1)
• Fresh cilantro(10 g)optional
• Vegetable oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Trim and cut the {Stewing beef} into rough bite-size pieces. Roughly chop the {Onion}, {Garlic}, and {Fresh Chili}. Peel and slice the tender inner part of the {Lemongrass}, and finely grate or chop the {Ginger}.

   ~10 min

2. 2

   Blend the chopped {Onion}, {Garlic}, {Ginger}, {Lemongrass}, {Fresh Chili}, {Turmeric}, {Cumin}, {Ground Coriander}, and {Cinnamon} into a coarse paste, adding a splash of water if needed to get it moving.

   ~10 min

3. 3

   Heat the {Vegetable oil} in a heavy pot over medium heat. Add the spice paste and cook, stirring often, until darker, fragrant, and beginning to catch on the bottom. Stir in the {Stewing beef}, {Salt}, and {Black pepper} and cook until the meat is fully coated and lightly colored in spots.

   ~10 min

4. 4

   Pour in the {Coconut milk}, then stir in the {Brown sugar}, {Fish sauce}, and {Tamarind paste}. Bring to a gentle simmer, then partially cover and cook on low heat until the beef is tender and the sauce has reduced noticeably, stirring every so often to prevent sticking.

   ~60 min

5. 5

   While the curry simmers, toast the {Desiccated Coconut} in a dry pan over medium-low heat until golden. Set aside. Rinse the {Jasmine Rice}, add to a saucepan with 450ml water, bring to a boil, cover, and cook on low until tender. Turn off the heat and let it stand, covered, for 10 minutes.

   ~15 min

6. 6

   Stir most of the toasted {Desiccated Coconut} into the rendang and cook uncovered until the sauce is very thick and clings tightly to the beef. Fluff the rice and serve with the rendang, the remaining toasted coconut, a squeeze of {Lime}, and scattered {Fresh cilantro} if using.

   ~10 min