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Beef Rendang - Braised Beef in Coconut Milk

Recipe for Indonesian beef rendang - succulent braised beef with spices and coconut milk.

Total time
5 h
Servings
4 people

Ingredients

  • 1 kg beef shoulder or chuck
  • A little oil

Paste

  • 6 shallots, peeled
  • 5 cloves garlic, peeled
  • 4 cm fresh ginger
  • 4 cm fresh galangal (optional)
  • 1 red chilli - adjust the heat to taste
  • 1 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 2-3 tbsp olive oil
  • A little water, if needed

Sauce

  • 1 tin coconut milk, full-fat (not light)
  • 150 ml beef stock
  • 2 stalks lemongrass
  • 2 cinnamon sticks
  • 8 kaffir lime leaves
  • 2 star anise
  • 1-2 tbsp soft light brown sugar
  • Salt and freshly ground pepper
  • Freshly squeezed lime juice (optional)

To serve

  • Cooked rice - jasmine if possible
  • Sliced spring onions
  • Toasted coconut (optional)

Method

  • Cut the meat into large pieces of about 5 cm and set aside.
  • Put the ingredients for the paste in a mini chopper or similar and blend to a smooth paste. Add a little water if needed.
  • Heat a splash of oil in a heavy-based pan and fry the paste well over a medium heat for about 10 minutes. Stir as it cooks.
  • When the paste begins to take on colour, add the meat and stir well to coat. Season with salt and freshly ground pepper.
  • Add the coconut milk and stock. Bruise the lemongrass well, for example with the back of a knife, and add it to the pan along with the cinnamon sticks, star anise, kaffir lime leaves and brown sugar.
  • Stir to combine, put the lid on and let the dish simmer for about 2 1/2 hours.
  • Then remove the lid and let the dish continue to simmer until the sauce has reduced completely and is thick and clinging to the meat. The fat from the coconut milk should almost begin to separate and settle at the bottom. Stir regularly as it cooks, especially towards the end, so the dish doesn't catch.
    This takes about 45-60 minutes.
  • Once the dish has reduced well, remove the lemongrass, cinnamon sticks, star anise and kaffir lime leaves so they don't catch on the bottom.
  • If you like, season with freshly squeezed lime juice - it isn't traditional, but I think it is a lovely addition.
  • Serve with cooked rice, a little spring onion and toasted coconut, if you like.