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Tony Tan’s Beef Rendang

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Possibly the most magnificent Indonesian culinary export, beef rendang is the contribution of the Minangkabau people from West Sumatra, of which Padang is the capital. Properly cooked, this dish – first mentioned around the 1550s – is fit for a king, which is why it is served on festive occasions. Traditionally, rendang must be dry – the coconut-based sauce is heavily reduced by long, slow cooking so it eventually ‘fries’ the meat. The result is succulent, richly complex and delicious, whether it’s made, as is common, with water buffalo or beef, chicken, lamb or even jackfruit. If you are served rendang with some residual sauce, it is a variant called ‘kalio’ – calling it a curry is a mistake Western food writers often make.

  • Yield: 6

Ingredients

2 lemongrass stalks (white part only), finely chopped

in [3 cm] piece ginger (about 1 oz [30 g]), peeled and chopped

4 to 5 thin slices fresh galangal (about ¾ oz [20 g]), peeled and finely chopped

1 large onion, or 6 shallots (eschalots), finely chopped

6 to 10 long red chillies, coarsely chopped

5 garlic cloves

⅓ cup [80 ml] neutral oil

1 lb 9 oz [700 g] beef oyster blade, cut into 5 cm (2 inch) cubes

1¼ oz [35 g] desiccated coconut, dry-fried in a pan until golden brown

2 cups [500 ml] coconut milk

1 tsp superfine sugar

Salt, to taste

Instructions

  1. Combine the lemongrass, ginger and galangal in a food processor and blend to a fine paste. Add the onion, chilli and garlic and blend again until a coarse paste forms.
  2. Heat the oil in a heavy-based saucepan over medium heat, add the paste and fry, stirring, for about 8 to 10 minutes, or until the oil separates into a gorgeous red.
  3. Add the beef and fry, turning occasionally, until lightly browned all over (5 to 6 minutes).
  4. Add the coconut and fry for another minute, then add the coconut milk, sugar and 2 cups [500 ml] water.
  5. Bring to the boil, stirring frequently to prevent curdling, then reduce the heat to low and leave to bubble gently, stirring now and then, until the beef is tender and the coconut milk much reduced (about 1.5 to 2 hours).
  6. Once the coconut milk is beginning to turn to oil, remove the beef from the saucepan. Continue to stir the sauce (be careful; it will spit) until it is almost evaporated and almost dry, about 5–10 minutes.
  7. Return the beef to the saucepan, stir gently, season to taste with salt and serve with rice.

Notes

Some notes on conversions

  • A flat-iron steak or butlers’ steak is the equivalent of a beef oyster blade. 
  • The 2 cups [500 ml] conversion is correct. 

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