From the kitchen
Malaysian Beef Rendang
A dry, intensely spiced curry where beef is slow-simmered until the coconut milk reduces entirely into a rich, dark glaze.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 lbs Beef Chuck, cubed
- 2 cans (13.5 oz each) Coconut Milk
- 4 shallots, blended to a paste
- 4 cloves Garlic, blended to a paste
- 2 tbsp Fresh Ginger, blended to a paste
- 3 tbsp Red Chile Paste
- 2 stalks Lemongrass, bruised
- 2 Kaffir Lime Leaves
- 2 tbsp Tamarind Paste
- 1 tbsp Palm Sugar
Method
- Heat 2 tablespoons of neutral oil in a large, heavy pot over medium heat, then combine the shallot, garlic, and ginger pastes with the chile paste in a large, heavy pot over medium heat and fry 3 to 4 minutes until fragrant.
- Add the beef and sear on all sides.
- Pour in the coconut milk, lemongrass, and kaffir lime leaves. Bring to a simmer, then reduce heat to low.
- Simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until the liquid reduces dramatically and darkens.
- In the final 30 minutes, stir in the tamarind paste and palm sugar, and stir more frequently as the sauce thickens to a near-dry glaze.
Kitchen note
The long, slow reduction is the entire point of rendang — the coconut milk is meant to break down and darken as its oil separates out over hours, which is completely different from the graininess you're avoiding in a quick-cooked soup.
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