Dr. Vincent’s Beef Rendang recipe
The recipe is an adaptation of a rendang dish from a popular Padang restaurant in Jakarta, and includes a few tweaks, mainly to simplify the steps while retaining the authentic flavour. Traditionally, rendang Minangkabau does not contain any added sugar as the sweetness is released from the coconut milk during the cooking process.
- 20 cloves garlic
- 10 cloves shallot (you may use one large red onions too)
- Small stalk ginger (2-3 inches)
- 6-8 lime leaves
- 2-3 tablespoons lime juice
- 1-3 red chili
- 3 tablespoons of fried onions
- 2kg beef (beef cheeks, preferably) but any part will do, cut into medium size cubes
- 5-8 cloves of garlic, coarsely chopped
- Water to cover
- 2 teaspoons coriander
- 1 teaspoon of nutmeg
- 1 teaspoon of turmeric
- 1 teaspoon of cinnamon
- 1-2 star anise
- 3-4 bay leaves
- Two stalks lemongrass, smashed on pestle
- 2 – 3 inches galangal, cut lengthwise into 3-4 pieces
- 500 ml coconut milk
Coconut oil or peanut oil for cooking
- In a blender, process all the A ingredients, before mixing with B. Put aside.
- Boil all the C ingredients for approximately two hours until the beef is tender. Remove, and put aside.
- In a large pot, put some coconut or peanut oil, heat it up on medium heat.
- Throw in the A and B, and fry till fragrant.
- Add in the beef pieces and D ingredients.
- Cook till the boiling point, and turn down the heat, and simmer for at least 30 minutes. Simmer longer for darker colour and thicker gravy.