Delicious Bruneian Beef Rendang
Beef Rendang is one of my favourite Asian dishes. Beef pieces braised in an aromatic broth with coconut milk, spices and an amazing curry paste until tender - that is simply comfort food!
Beef Rendang originated in Sumatra, Indonesia, but it is a typical dish for countries like Malaysia and Brunei too.
This dish was spread all over Indonesian due to the Minangkabau people (West Sumatrians) who used to migrate a lot. The were leaving their hometown in order to move to other Indonesian cities and because the journeys were long, they needed something which was preserved well, and that was beef rendang.
- 1 onion
- 1 Pcs galangal, 1 inch approx.
- 1 Pcs ginger, 1 inch approx
- 3 dried red chillies (soaked in water for 20 min)
- 3 clove garlic
- 1 tbsp minced lemongrass
- 500 g beef
- 250 ml coconut milk
- 300 ml water
- 2 tbsp tamarind juice
- 8 Lf kaffir lime leaves
- 0.5 Pcs star anise
- 1 Pcs cinnamon stick (or 2 small pieces will do too)
- 3 Pcs cloves
- 2 cardamom pods
- 1 stalk lemongrass (optional)
Add all the ingredients for the paste to the blender and give it a few pulses until you get a nice and smooth paste.
In a pot, heat 1-2 tbsp oil and fry the paste until the water has evaporated (it will take 5 minutes). Add the beef and coat it with the paste.
Add the spices (cinnamon, cloves, star anise and cardamom pod) and then the coconut milk, the water and the lemongrass. Cook everything for 20-30 minutes. Add the tamarind juice and kaffir lime leaves at the end and turn off the heat.
Optional: If you want you can add 3-4 tablespoons of toasted coconut flakes - this is a variation of beef Rendang but if you feel it's too much coconut, you don't have to add it. Also, keep in mind that the colour of the curry will darken, as the beef will absorb the curry sauce even after you stop cooking it.