Rendang

We at Spice Mountain have enjoyed countless curries over the years, from all around the globe as well as the Subcontinent. Out of all of them, few come close to this gem. Rendang originated on an island lying between Indonesia and Malaysia, and both countries count it among their ‘national dishes’.  The dish is basically beef cooked long and slow in coconut milk seasoned with spices. It is one of the most basic recipes on paper, but there are a few tricks to get it just right. The most important is to use large chunks of beef, as this allows the correct cooking time without the meat breaking up. We buy a prepared joint (of brisket or silverside, but with as little fat on it as possible) then cut it ourselves. Also, never brown the beef for a rendang – the dish relies on the meat not being sealed.

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Ingredients

750g approx joint beef brisket or silverside, cut into 8-10 chunks
1 can coconut milk
2 large banana shallots
2 cloves garlic, peeled
2 large or 4 small red chillies
2-3tsp Spice Mountain Rendang blend, depending on how spicy you like it

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Method

1

First, make the spice paste. Put the shallots, garlic and chillies into a blender or crush them in a mortar and mestle, adding a little water to help the ingredients bind. Blend until you have a smooth paste.

2

Put the beef into a heavy casserole, and add the paste. Mix well, until the meat is thoroughly coated, before adding the coconut milk (give the can a good shake before opening), the salt and the Rendang blend.

3

Stir to bring everything together, and bring to a slow boil, before turning the heat down to a medium simmer.

4

Now some patience comes in handy, as you can leave the pan for a good t hour or longer, the longer the better for a rendang. Keep an eye on it, though, it may need a stir. After this time the sauce will be thickening and greatly reduced, and the oil will be starting to separate from the sauce.

5

Stir the pan, letting the whole thing fry gently in the separated oil for five minutes or so, until the sauce is sticking thickly to the chunks of meat. If you have let the sauce cook for over 3hrs, the meat should be so tender that you can break it with a fork. At this point, your rendang is ready.

6

Serve with plain white rice, and a refreshing vegetable side dish.

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