Beef Rendang

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Blend shallots, garlic, chilli, galangal and turmeric into a paste. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

3. 3

   Fry the paste until fragrant, then add beef and coat well. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

4. 4

   Add coconut milk, lemongrass and lime leaves and simmer uncovered. Keep only small bubbles breaking the surface and begin checking after 135 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Stir more often as the liquid reduces and the coconut oil separates. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Fold in toasted coconut and cook until dark and nearly dry. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.