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This is an Indonesian dish made by simmering the beef for hours in coconut milk and spices until the liquid has evaporated. It is then fried in the oil the meat releases, caramelising what's left of the sauce around each piece of meat. SERVES 4 Preparation Time: 10 Minutes |
| 900gm beef shank, cut into large cubes | Chilli pepper flakes to taste |
| 1 teasp salt | 2 tblsp vegetable oil |
| 1 teasp coriander seeds, ground | 2 stalks lemongrass, white part only, smashed |
| 1\4 teasp ground turmeric | 4 kaffir lime leaves |
| 2.5cm fresh ginger, roughly chopped | 2.5 cm galangal (optional) |
| 4 large cloves garlic, roughly chopped | 1 can coconut milk |
| 4 large shallots, chopped | 1 tblsp palm or brown sugar |
Galangal looks very like fresh ginger, but is much harder in texture and quite peppery. It may be hard to find, so either leave it out, or make a mixture using powdered cinnamon, mace, black pepper and ginger - 1 teaspoon will suffice for this recipe.
Add the salt, coriander, turmeric, ginger, garlic, shallots and chilli flakes to a food processor and run until there are no clumps left and you have a smooth spice paste.
Add the oil to a heavy bottomed pan and heat over a medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the beef to a bowl and repeat with the remaining meat.
Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine, then turn the heat down to low and loosely cover with a lid (you want some steam to escape).
Stir the rendang peroidically and simmer for 3-4 hours abd the meat is very tender.
Once the meat is tender, and most of the liquid has evaporated, remove the lid and turn up the heat. You need to stir the mixture constantly to prevent it sticking, but you want to evaporate as much of the liquid as possible.
The rendang is done when there is almost no liquid left and the meat is dark brown. Ideally you leave it off the heat overnight for the flavours to distribute into the meat. Serve with steamed or boiled rice.