Beef Rendang

Rich, aromatic, and melt-in-your-mouth — this traditional Indonesian curry is slow-cooked in coconut milk and fragrant spices until irresistibly tender.

Ingredients

Spice Paste

·         12 dried chillies, rehydrated in boiling water (or 12 large fresh – see Note 1)

·         1 small onion, finely chopped

·         5 garlic cloves, minced

·         3 lemongrass stalks, white part only, sliced (Note 2)

·         1 ½ tbsp fresh galangal, finely chopped (sub extra ginger if unavailable)

·         1 ½ tbsp fresh ginger, minced

·         2 tbsp vegetable oil

Curry

·         1 kg bolar roast, cut into 4 cm (golf ball–sized) cubes

·         1 tbsp oil (vegetable, peanut, or canola)

·         1 cinnamon stick

·         ¼ tsp clove powder

·         3 star anise

·         ½ tsp cardamom powder

·         1 lemongrass stalk, bottom half only, smashed (Note 3)

·         400 ml (14 oz) coconut milk

·         2 tsp tamarind puree

·         6 small kaffir lime leaves, finely sliced

·         ⅓ cup desiccated coconut

·         1 tbsp brown sugar or grated palm sugar

·         1 ½ tsp salt

Cucumber Raita

·         1 cucumber, finely grated

·         1 ½ cups thick Greek yoghurt

·         1 tsp salt

·         ½ tsp ground cumin

·         ¼ tsp ground black pepper

·         2 tbsp coriander, finely chopped

Indian Salad

·         1 cucumber, diced

·         2 medium tomatoes, chopped

·         1 small red onion, finely diced

·         2 tbsp coriander, chopped

·         1 tbsp mint, chopped

·         1 tbsp lemon or lime juice

·         ¼ tsp ground cumin

·         Salt & pepper, to taste

Instructions

Make the Spice Paste

1. Combine all Spice Paste ingredients in a small food processor and blend until smooth.
   Tip: Chop dried chillies first for easier blending.

Brown the Beef

2. Heat 1 tbsp oil in a large heavy-based pot over high heat.
3. Add half the beef and sear until browned. Remove to a plate and repeat with remaining beef.

Cook the Curry

4. Reduce heat to medium–low. Add the spice paste to the same pot and cook for 2–3 minutes, stirring until fragrant and slightly darkened. 
5. Return the beef to the pot and add all remaining Curry ingredients. Stir well to combine.
6. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1½ hours.

Reduce and Finish

7. Remove the lid and check tenderness — the beef should be soft but not yet falling apart. If very tender, remove it temporarily before reducing the sauce.
8. Increase heat to medium and continue cooking uncovered for 30–40 minutes, stirring occasionally at first, then frequently as the sauce thickens and darkens into a rich, caramelised paste.
9. The beef should now be fall-apart tender and coated in a thick, glossy sauce. If not, add a splash of water and cook a little longer.

Raita

10. In a bowl, combine yoghurt, salt, cumin, pepper, and coriander.
11. Grate cucumber, squeeze out excess water, and mix through.

Indian Salad

12. In a bowl, combine cucumber, tomato, red onion, coriander, and mint.
13. Add lemon or lime juice, cumin, salt, and pepper. Toss to combine and adjust seasoning to taste.

To Serve

Serve hot with steamed rice and classic sides such as:

• Cucumber Raita
• Mango Chutney
• Naan Bread
• Papadums
• Fresh Indian Salad

Recipe Notes

1. Chillies – 12 dried or long red chillies (seeds in) give a medium heat that mellows as it cooks. For milder rendang, use 6 chillies or deseed them. Rehydrate dried chillies in plenty of boiling water before blending.

2. Lemongrass – Peel away the tough green layers and use the soft white and pale green parts. Using paste? Add 2 tsp to the spice mix and 1 tsp later with the coconut milk.

3. Smashing Lemongrass – Bruise it gently with a knife to release flavour.

5. Storage – Even better the next day! Keeps well in the fridge and freezes beautifully.