Beef Rendang

Ingredients

• 1 lb (450 g) beef chuck or brisket, cut into cubes
• 5 tbsp vegetable oil
• 1 cinnamon stick
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass stalk, bruised
• 1 cup (250 ml) coconut cream
• 1 cup (250 ml) water
• 2 tbsp tamarind paste, mixed with a little water
• 6 kaffir lime leaves, finely sliced
• 1/2 cup kerisik (toasted grated coconut, pounded)
• 1 tbsp sugar or palm sugar
• Salt to taste
• Spice paste: 5 shallots
• Spice paste: 3 cloves garlic
• Spice paste: 2 cm ginger
• Spice paste: 2 cm galangal
• Spice paste: 3 lemongrass stalks (white part only)
• Spice paste: 10–12 dried chilies, soaked in hot water

Steps

1. Make the spice paste: roughly chop the shallots, garlic, ginger, galangal, lemongrass and soaked chilies, then blend until fine, adding a splash of water if needed.
2. Heat the oil in a heavy pot over medium heat. Add the spice paste, cinnamon, cloves, star anise and cardamom and stir-fry for about 5 minutes, until fragrant and the oil starts to separate.
3. Add the beef and the bruised lemongrass and stir for 1 minute. Pour in the coconut cream, tamarind and water and simmer over medium heat, stirring often, until the meat is almost cooked.
4. Stir in the lime leaves, kerisik and sugar. Lower the heat, cover and simmer for 1 to 1½ hours, stirring from time to time, until the beef is very tender and the sauce has reduced and clings to the meat. Season with salt and sugar.
5. Serve hot with steamed rice. Rendang tastes even better the next day.