Nyonya Style Slow Cooked Beef Rendang Recipe

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Hari Raya Korban or Hari Raya Aidiladha is coming soon and I bet our Muslim friends are all getting busy in the kitchen, thinking of what dishes to make for this special day.
Since they will be receiving bags and bags of meat (if their neighbourhood mosque or they themselves decide to slaughter some cows this year), why not you make some delicious beef rendang to go with your ketupat, lemang and of course, nasi impit?
But, before that, let me share with you a short explanation of where and how the beef rendang dish is created.
The Origins of Beef Rendang Rendang originates from the Minangkabau ethnic in West Sumatra and it was them who introduced this delicious festive dish to the locals here when they migrated to Malaya.
The name ‘rendang’ actually comes from the Sumatran word ‘randang’ which means ‘slowly’. This obviously refers to the caramelizing process that will take at least 2 hours in order to get that rich caramelized tender beef flavour that we all love.

Longer Hours, More Tender Meat Traditionally, it takes between 8 hours to 3 days to cook rendang and due to the long cooking process, this dish can be stored for months in the refrigerator or at room temperature for 3 weeks.
This is because the long cooking process has applied enough heat to the meat until has been cured and able to be kept for long.
However, this does not apply to my recipe. Thank god for modern cooking techniques, the cooking process has been shortened to 2 to 3 hours.
Talking about it has surely made you want to have it now. So, enough chit chat and let’s get to the kitchen, ready your ingredients and start the fire!
Ingredients:
a) Main Ingredients
1 1/2 kg of beef , cut into cubes1/2 cup of water6 tablespoons cooking oil1 stick cinnamon3 cloves3 star anise3 cardamom pods3 lemongrass, cut into 3 inch in length and pounded1 kg thick coconut milk or santan1/2 cup of water1 tablespoon tamarind pulp, soaked in some warm water for the juice and discard the seeds6 kaffir lime leaves, very finely sliced6 tablespoons kerisik (toasted coconut)2 tablespoon of gula melaka or palm sugar or cane sugarsalt to taste b) Spice Paste
3 lemongrass, white part only (pounded)6 cloves garlic2 inch ginger13 dried chilies, soaked in warm water and remove seeds6 shallots2 inch galangal, sliced
Method:
1. Blend the spice ingredients into a paste.
2. Marinate the beef chunks with the spice paste for 1 hour.
3. Heat the oil in a wok, fry the cinnamon, cloves, star anise, cardamon and lemon grass for 5 minutes till you smell the aroma.
4. Add the beef and spice paste for 2 minute. 
5. Add water, coconut milk and tamarind juice, at medium heat for 10 minutes.
6. Add 3 kaffir lime leaves, kerisik (learn making it here), Gula Melaka or palm sugar or brown sugar. Keep stirring till well combined.
7. Lower the heat, simmer for another 1 1/2 hours with lid covered until the meat is tender and the gravy has dried up with a nice dark brown caramelized colour.
8. You can add salt and sugar to taste. Serve with steamed rice

Tips and Tricks You do not need to use expensive beef cuts to make rendang because tender beef cuts will turn tougher due to the long cooking process. The right types of beef cuts to use are short beef ribs or beef stew.You can tenderize the beef cuts by marinating them in yogurt for 3 hours.The secret to a good rendang is in the spice paste. You need to saute them gradually in sequence till each aroma and flavour is released. This requires patience and time. Don’t rush or you will regret it!To re-heat the beef rendang, first thaw the frozen ones in the fridge the night before. You can warm it up with a microwave or re-steam it at medium heat for 20 minutes.Never re-cook them directly on a cooking pan as it will dry up the beef easily.
Do You Like It? There are so many versions of rendang recipes out there but if you want a fool-proof rendang recipe, this is the one for you!

Don’t like beef? Try this chicken rendang recipe by Butterkicap. If you are in a rush and still want to make rendang, Butterkicap’s express rendang recipe will cut the hours of long cooking to make you able to enjoy it faster.
Whatever you may choose to make, be sure to share it with your loved ones because food tastes even better when you have company. Salam Aidiladha and happy holidays!
The post Nyonya Style Slow-Cooked Beef Rendang Recipe appeared first on Butterkicap.

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