Classic Beef Rendang with Coconut Rice and Achar

Name: Classic Beef Rendang with Coconut Rice and Achar
Prep time: 1 h 10 min
Cook time: 4 h
Total time: 5 h 10 min
Yield: 5 servings
Cuisine: Singaporean
Ingredients: 2.5 pound beef chuck (cut into 1.5-inch cubes); 0.25 cup cooking oil; 4 shallots (large, peeled, roughly chopped); 10 clove garlic (peeled); 3 fresh gingers (3 inch piece, peeled, roughly chopped); 1 fresh turmeric (1 inch piece, peeled, roughly chopped); 8 red Thai chili peppers (stems removed); 3 lemongrasses (stalks, tough outer layers removed, bottom 4 inches roughly chopped); 5 kaffir lime leaves (stem removed, thinly sliced); 2 cinnamon sticks; 5 whole star anise; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground fennel; 2 teaspoon salt; 0.5 teaspoon black pepper; 2 can coconut milk (full-fat); 1 cup grated coconut (toasted); 2 tablespoon tamarind paste; 3 tablespoon palm sugar (packed); 3 cup jasmine rice (rinsed); 2 cup coconut milk; 1.5 cup water; 1 teaspoon white granulated sugar; 1 English cucumber (peeled, seeded, cut into thin strips); 1 carrot (large, peeled, cut into thin strips); 0.5 red bell pepper (cored, cut into thin strips); 0.25 cup white vinegar; 1 tablespoon sesame seeds (toasted)

A deeply flavorful and rich beef stew braised until tender in a complex blend of aromatic spices and creamy coconut milk, served with fragrant coconut rice and tangy pickled vegetables.

Prep: 1 hr 10 min
Cook: 4 hr
Total: 5 hr 10 min
Servings: 5
Cuisine: Singaporean
Difficulty: Hard

Dietary

Dairy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2.5 pound beef chuck (cut into 1.5-inch cubes)
0.25 cup cooking oil
4 shallots (large, peeled, roughly chopped)
10 clove garlic (peeled)
3 fresh gingers (3 inch piece, peeled, roughly chopped)
1 fresh turmeric (1 inch piece, peeled, roughly chopped)
8 red Thai chili peppers (stems removed)
3 lemongrasses (stalks, tough outer layers removed, bottom 4 inches roughly chopped)
5 kaffir lime leaves (stem removed, thinly sliced)
2 cinnamon sticks
5 whole star anise
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 teaspoon salt
0.5 teaspoon black pepper
2 can coconut milk (full-fat)
1 cup grated coconut (toasted)
2 tablespoon tamarind paste
3 tablespoon palm sugar (packed)
3 cup jasmine rice (rinsed)
2 cup coconut milk
1.5 cup water
1 teaspoon white granulated sugar
1 English cucumber (peeled, seeded, cut into thin strips)
1 carrot (large, peeled, cut into thin strips)
0.5 red bell pepper (cored, cut into thin strips)
0.25 cup white vinegar
1 tablespoon sesame seeds (toasted)

Instructions

Prepare the Rendang spice paste (rempah): In a food processor or blender, combine 4 large roughly chopped shallots, 10 peeled garlic cloves, 3 inch roughly chopped fresh ginger, 1 inch roughly chopped fresh turmeric, 8 red Thai chili peppers, and 3 roughly chopped stalks lemongrass. Blend until a very fine paste forms. Add a tablespoon of cooking oil if needed to help blend.
Heat 1/4 cup cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and sauté for 10-15 minutes, stirring frequently, until very fragrant and the oil separates. Add 5 kaffir lime leaves, 2 cinnamon sticks, 5 whole star anise, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground fennel, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for another 2 minutes.
Add 2 1/2 pounds beef chuck cubes to the pot and stir to coat thoroughly with the spice paste. Cook for 5 minutes until the beef is browned on all sides.
Pour in 2 (13 1/2 ounce) cans full-fat coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring every 20-30 minutes.
While the Rendang simmers, prepare the toasted grated coconut: In a dry pan over medium-low heat, toast 1 cup grated coconut, stirring frequently, until golden brown and fragrant. This takes about 5-7 minutes. Be careful not to burn it. Set aside.
Also, prepare the tamarind solution: Mix 2 tablespoons tamarind paste with 1/4 cup warm water and press through a sieve to extract the pulp, discarding solids.
After 1.5 hours, remove the lid from the Rendang. Add the toasted grated coconut, tamarind solution, and 3 tablespoons packed palm sugar. Stir well. Continue to simmer uncovered, stirring frequently, for another 1-2 hours, or until the sauce has thickened significantly and reduced to a rich, almost dry paste, clinging to the beef. The beef should be fork-tender and the oil may start to separate slightly. Taste and adjust salt or sugar as needed.
For the Fragrant Coconut Rice: Rinse 3 cups jasmine rice until water runs clear. In a medium pot, combine the rinsed jasmine rice, 2 cups coconut milk, 1 1/2 cups water, 1 teaspoon salt, and 1 teaspoon white granulated sugar. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
For the Achar (Spicy Pickled Vegetables): In a bowl, combine 1 peeled and seeded English cucumber cut into thin strips, 1 large peeled carrot cut into thin strips, and 1/2 cored red bell pepper cut into thin strips. Add 1/4 cup white vinegar, 1 teaspoon salt, and 1 tablespoon white granulated sugar. Toss to combine. Let it sit for at least 30 minutes, or longer in the refrigerator, stirring occasionally. Drain any excess liquid before serving.
Serve the Classic Beef Rendang hot with a generous portion of Fragrant Coconut Rice and a side of Achar. Garnish with toasted sesame seeds if desired.

Notes

Rendang requires patience. The long, slow simmer is essential for breaking down the beef and achieving the characteristic rich, 'dry' texture. Don't skimp on the frying of the spice paste or the simmering time.

Nutrition (per serving)

Calories: 1150
Protein: 75.3 g
Carbohydrates: 80.1 g
Fat: 65.2 g
Fiber: 10.5 g
Sodium: 1800 mg
Saturated Fat: 38.4 g
Sugar: 18.5 g
Cholesterol: 210 mg