Makatcha’s Indonesian Beef Rendang

A classic Indonesian dish, beef rendang benefits from complex layers of flavour, which belie its simple preparation. Low and slow cooking is key here, and your patience will be rewarded by a beautifully fragrant dish abundant with notes of lemongrass, garlic and ginger.

6

For the paste

  • 12 fresh chillies
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 3 lemongrass stalks, sliced
  • 1 1/2 tbsp fresh galangal, finely chopped
  • 1 1/2 tbsp fresh ginger, minced
  • 2 tbsp vegetable oil

For the curry

  • 2 lb/ 1 kg topside Irish beef
  • 1 tbsp vegetable oil
  • 1 cinnamon stick
  • 1/4 tsp clove powder
  • 3 star anise
  • 1/2 tsp cardamom powder
  • 1 lemongrass stick, bottom half of the stick only and smashed
  • 400ml coconut milk
  • 2 tsp tamarind paste
  • 4 large kaffir lime leaves, finely sliced
  • 1/3 cup desiccated coconut (finely shredded coconut)
  • 1 tbsp brown sugar
  • 1 1/2 tsp salt

For the paste

  • 12 fresh chillies
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 3 lemongrass stalks, sliced
  • 1 1/2 tbsp fresh galangal, finely chopped
  • 1 1/2 tbsp fresh ginger, minced
  • 2 tbsp vegetable oil

For the curry

  • 2 lb/ 1 kg topside Irish beef
  • 1 tbsp vegetable oil
  • 1 cinnamon stick
  • 1/4 tsp clove powder
  • 3 star anise
  • 1/2 tsp cardamom powder
  • 1 lemongrass stick, bottom half of the stick only and smashed
  • 400ml coconut milk
  • 2 tsp tamarind paste
  • 4 large kaffir lime leaves, finely sliced
  • 1/3 cup desiccated coconut (finely shredded coconut)
  • 1 tbsp brown sugar
  • 1 1/2 tsp salt
copy text

Step 1

Place all the ingredients for the spice paste ingredients in a small food processor and whizz until fine.

Step 2

Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

Step 3

Lower heat to medium low. Add the prepared paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens

Step 4

Add all remaining curry ingredients and the beef. Stir to combine.

Step 5

Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

Step 6

Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

Step 7

Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender.

Step 8

Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.

Step 9

The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking.

Step 10

Serve with rice, a sprinkling of chilli, and even sweet and sour pickles!

copy text

Step 1

Place all the ingredients for the spice paste ingredients in a small food processor and whizz until fine.

Step 2

Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

Step 3

Lower heat to medium low. Add the prepared paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens

Step 4

Add all remaining curry ingredients and the beef. Stir to combine.

Step 5

Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

Step 6

Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

Step 7

Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender.

Step 8

Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.

Step 9

The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking.

Step 10

Serve with rice, a sprinkling of chilli, and even sweet and sour pickles!