Spiced Coconut Beef (Rendang)

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Spiced Coconut Beef (Rendang)
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In Indonesia, this is the preferred method of cooking water buffalo, a fairly tough meat. Since they are scarce in Amsterdam, this recipe from Indrapura Restaurant features beef. It is served over rice. The chef at Indrapura notes: "Use mature coconuts. Taste before you add salt during the cooking." To make coconut milk from scratch, grate the coconut and soak the flesh in hot water.

Ingredients


For the Spice Paste:

  • 20 shallots, peeled and chopped

  • 5 cloves garlic, peeled

  • 1/2 teaspoon turmeric powder

  • 1 small fresh piece of ginger, peeled

  • 1/2 teaspoon salt

  • 7 fresh red chiles, such as jalapeño, seeds and stems removed, chopped

  • Small amount of water, if needed

For the Rendang:

  • 3 pound chuck steak, cut into1-inch cubes

  • 8 cups coconut milk (unsweetened)

  • 2 lemon grass stalks, bruised

  • 1 whole tamarind pod



Instructions


In a blender or food processor, combine the ingredients for the spice paste and puree until smooth.

Place the beef and spice paste in a wok over high heat and saute for five minutes. Add the remaining ingredients. Stirring continuously, bring the mixture to a boil and cook until the coconut milk has thickened.

Turn the heat down to low and cook until the oil comes out of what is left of the gravy, and stir continuously. Let the meat and spices fry in the oil until the color is deep, dark brown still stirring. The length of cooking process should be around 4 hours. Remove the lemon grass stalks and the tamarind pod before serving.

Servings
6 to 8
Servings
6 to 8
Spiced Coconut Beef (Rendang)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In Indonesia, this is the preferred method of cooking water buffalo, a fairly tough meat. Since they are scarce in Amsterdam, this recipe from Indrapura Restaurant features beef. It is served over rice. The chef at Indrapura notes: "Use mature coconuts. Taste before you add salt during the cooking." To make coconut milk from scratch, grate the coconut and soak the flesh in hot water.

Ingredients


For the Spice Paste:

  • 20 shallots, peeled and chopped

  • 5 cloves garlic, peeled

  • 1/2 teaspoon turmeric powder

  • 1 small fresh piece of ginger, peeled

  • 1/2 teaspoon salt

  • 7 fresh red chiles, such as jalapeño, seeds and stems removed, chopped

  • Small amount of water, if needed

For the Rendang:

  • 3 pound chuck steak, cut into1-inch cubes

  • 8 cups coconut milk (unsweetened)

  • 2 lemon grass stalks, bruised

  • 1 whole tamarind pod



Instructions


In a blender or food processor, combine the ingredients for the spice paste and puree until smooth.

Place the beef and spice paste in a wok over high heat and saute for five minutes. Add the remaining ingredients. Stirring continuously, bring the mixture to a boil and cook until the coconut milk has thickened.

Turn the heat down to low and cook until the oil comes out of what is left of the gravy, and stir continuously. Let the meat and spices fry in the oil until the color is deep, dark brown still stirring. The length of cooking process should be around 4 hours. Remove the lemon grass stalks and the tamarind pod before serving.

Servings
6 to 8
Servings
6 to 8
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