I love beef rendang but it could be kind of chewy or “dry” if the machik from the Nasi Padang stall uses a cheaper cut of beef.
There is no English word to translate beef rendang. And perhaps the only word to describe what a good rendang is is – sedap!
I have come up with a very easy way to cook this dish and the result is – sedap!
Ingredients
* 500g beef shin, cut into large bite-size pieces
* 1 packet Brahim’s Kuah Rendang
* 100g packet Kerisik, coconut paste
* 1 kunyit leaf/turmeric leaf
* 3 keffir lime leaves
* 1 cinnamon stick
* 4 star anise
* 1 cup or more water
* oil for frying
* salt to taste
Method
1. In a medium pot (I use my 20cm Le Creuset French Oven for this), heat a little oil and brown meat pieces on all sides.
2. Add the rendang paste and kerisik into meat, mix thoroughly.
3. Put in the remaining ingredients, except salt, bring to boil then lower the heat. Stew rendang, with pot covered, for 2.5 hours or until meat is very tender. Stir every 30 minutes. Scoop out and remove excess surface visible oil.
4. Add water if more stewing time is required, but a quarter cup at a time. If more salt is needed, then add salt to taste.
5. When meat is tender, allow sauce to reduce and thicken by stirring with pot uncovered.
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