Beef Rendang

👨‍🍳 Method

For the Ground Spice Paste

1. 1
   Grind the onion, garlic, ginger, turmeric, coriander seeds and chili pepper in a food processor to a paste.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)

To assemble

1. 2
   Heat the oil in a pot.

   ⚙ Pan-fryingStovePot
2. 3
   Add the paste and fry 5 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 4
   Add the beef shoulder and fry 5 minutes, until browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
4. 5
   Add the salt and stir.
5. 6
   Add the coconut milk, soy sauce and sugar and bring to a boil.

   Stove
6. 7
   Turn down the heat and simmer 2½ hours, until the sauce is thick and the meat is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.