Gosh, I love a good slow cook on a Sunday when I have some time to casually prep (and maybe enjoy a glass of wine or two as I do so!).
I have been wanting to make Beef Rendang for a long while; I always jump on it when I go to a good South-East Asian restaurant, but have never managed to make one myself.
After a bit of a search online, I settled on using this recipe from Goodfood. I stayed pretty true to the ingredients in this recipe, although did halve it as there were only two to feed. The only comments on the ingredients were that I used coconut sugar instead of palm sugar, and freshly ground all my spices together in a mortar & pestle rather than opting for the pre-ground variety.
I did, however, make a few changes to the way I approached the cook – I wanted to brown the meat beforehand using this technique from the Serious Eats website. This guy really knows how to cook, and I appreciate the way he explains the science behind his methods (Note I did also make that pork adovada recipe and it was superb, definitely a keeper!)
The modified steps were as follows:
- Process onion & garlic as per original recipe
- Coconut milk was cooked and reduced also as per original recipe
- On a high heat in a deep saute pan, I heated a small dash of coconut oil then super-browned one side of the meat – the key here was to leave it be for 5 mins or so, no matter how tempting it was to turn the meat. Most definitely a lesson in patience!
- Once the bottom of the meat was well browned, I took it out of the pan and set it aside.
- The heat was then turned down to medium, and now time for the freshly ground spices, which were cooked only for a minute or slightly less (you definitely want them to cook but not burn).
- The onion mix, chilli, lemon juice, lemongrass & coconut sugar was then added and cooked for a few minutes before returning the meat to the pan.
- A quick mix to carefully combine everything; the heat was then turned down to a low simmer, the lid went on and I stepped away from the kitchen.
- I checked the rendang periodically (maybe every half hour) over a 2 to 2.5 hour period, giving it a bit of a stir each time.
In the last 15 minutes or so I removed the lid and turned the heat up ever so slightly, to allow the sauce to reduce further – here is the rendang almost ready:
Served up with some plain rice (although I think coconut rice is called for next time round) and a dash of fresh coriander:
The texture of the meat was spot on – the beef still had some structure but pulled apart easily to reveal delicious pink strands of meaty goodness:
This will most definitely be made again – beefy coconut heaven.