BEEF RENDANG - TRADITIONAL MALAYSIAN BRAISED BEEF IN THICK & SPICY COCONUT GRAVY

 In Indonesia, where this spicy dish originated, it is usually served with the meat quite dry; if you prefer more sauce, simply add more water when stirring in the potatoes. The deep fried onions, traditionally served with the beef, add a delicious, crispy contrast. This dish is even better if you can cook it a day or two in advance of serving, which allows the flavors to mellow beautifully. Add the potatoes on reheating and simmer until tender.

125 milliliters Oil Corn

1 kilogram Beef Tenderloin Standard

10 serve Rendang Paste

500 milliliters Coconut Milk

30 grams Salt

30 grams Sugar

30 grams ABC Sweet Soya Sauce

50 milliliters Oyster Sauce

Rendang Paste

125 milliliters Oil Corn

100 grams Onions Red, finely ground

50 grams Garlic Peeled, finely ground

50 grams Lemon Grass (Sera), finely ground

50 grams Galangal Fresh, finely ground

50 grams Ginger, finely ground

50 grams Seed Coriander, Toasted, Ground

50 grams Seed Cumin, Toasted, Ground

50 grams Seed Sweet Cumin, Toasted, Ground

50 grams Powder Turmeric

200 grams Chili Red Fresh, finely ground

5 grams Leave - Lime Kaffir

1. Put the onions or shallots in a food processor. Add the garlic, galangal, ginger, chilies, sliced lemon grass and fresh or ground turmeric. 

2. Process to a fine paste or grind in a mortar, using a pestle.

3. Cut the meat into cubes using a large sharp knife, then place the cubes in a bowl.

4. Grind the dry-fried cilantro and cumin seeds, then add to the meat with the onion, chili paste and kaffir lime leaves; stir well. 

5. Cover and leave in a cool place to marinate while you prepare the other ingredients.

6. Pour the coconut milk and water into a wok, then stir in the spiced meat and the soy sauce. Strain the tamarind water and add to the wok. 

7. Stir over medium heat until the liquid boils, then simmer gently, half-covered, for 1½ hours.

8. Add the potatoes and simmer for 20-25 minutes, or until the meat and the potatoes are tender. Add water if you prefer. 

9. Season and serve, garnished with the deep-fried onions, chilies and scallions.