Originally hailing from the Minangkabau people of West Sumatra in Indonesia, rich and robust beef rendang is also a signature dish of Malaysia and Singapore. For a warming autumn dinner layered with spices, learn the secrets of authentic beef rendang.
This isn’t a speedy after-work meal. Authentic beef rendang takes time to prepare, as the beef is slowly simmered for at least 2 hours (the longer the better) until it falls apart. Start after lunch and it’ll be ready for dinner, or experiment with a slow-cooker so the gentle heat can weave its magic while you’re out of the house.
While you could use an expensive beef loin in this recipe, this slow-braised dish is better suited to a secondary cut, such as chuck or gravy beef. These cheaper cuts of meat are packed with flavour and ideal for an extended cooking time.
Beef round, blade and topside will also do the trick, and as they’re not so tough will only take 11/2 hours to cook.
Whip out your mortar and pestle or a food processor to make your rendang spice mixture from scratch. Use fresh lemongrass, galangal, garlic, ginger, shallots and chilli for a spice paste that is aromatic and layered with flavour.
Authentic beef rendang recipes also call for turmeric and kaffir lime leaves, tamarind peel and palm sugar, so pay a visit to your nearest Asian grocer to stock up on these must-have ingredients.
Rendang’s luscious richness also comes down to using two types of coconut: creamy coconut milk and kerisik (toasted coconut) for added texture and nutty flavour.
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