Beef Rendang (Slow cooked Beef curry)

I just came back from a wonderful holiday in beautiful Slovenia and what's the first thing I want to do?! Have a beef rendang! Typical isn't it? Beef rendang is one of my absolute fave dishes. Beef slow cooked with spices and coconut milk until it becomes meltingly tender, whose aroma just wets the taste-buds in anticipation. It's always a good idea to cook a bigger batch since it's so enticing and you will definitely want to have it for more than one meal. Keeping it overnight also intensifies it's flavours to make it all the more enjoyable!

This is not my first time cooking beef rendang, I've made it before with another recipe but something went wrong with that. However, the recipe I've used today is from Jason, author of Feast to the World. I've only recently discovered this blog but am absolutely loving it as he always cooks very good South east asian food. Have also found out that he may be starting a Singaporean Supper Club in London so oh yeah!! Will keep lookout for that as it's gonna be spectacular!! 

I've made tiny changes to his recipe as i didn't have all the ingredients on hand but it turned out extremely tasty too so thanks Jason for this wonderful recipe! It's a keeper!! I also serve it with cucumbers as that's how my hubby had it while growing up. ;)

Update (28/01/2013)
I cooked Beef Rendang again, this time using a combination of Feast to the World and Mummy I can cook rendang recipe and it turned out better than when I first made it! I was also very happy to have finally found candle nuts  and they definitely made a difference as the rendang was way creamier than the first time i made it.

Adapted from Feast to the World & Mummy I can Cook

Ingredients (Serves 2 to 4)

1kg stewing steak, cut into large 3cm chunks
400ml coconut milk
300ml water
1 1/2 tbsp dark brown sugar
1 cinnamon stick
4 star anise
4 cloves
sea salt and freshly ground pepper
Sunflower oil

For the Rempah (Spice Paste):
100g  desiccated coconut
4 large red chillies, deseeded and chopped
2 tbsp ground coriander
1 tbsp ground cumin
1 medium onion, chopped
6 lime leaves
6 candle nuts(or macademia nuts)
2 tbsp finely chopped fresh ginger
2 tbsp finely chopped fresh galangal
3 stem lemongrass, bruised and cut into 3 pieces

Method

1) To prepare the spice paste, fry the coconut in a dry frying pan over medium-low heat for 5-6 minutes, until lightly brown, stirring constantly to prevent burning. 

2) Put all the spice paste ingredients in a food processor, together with the toasted coconut and whizz into a smooth paste. Add a little of the oil if necessary to keep the mixture turning.

3) In a large heavy-based pot , heat up 2 tablespoon of the oil and stir-fry the paste over low-moderate heat for about 3 minutes, until fragrant and most of the moisture have evaporated. Add the beef along with the coconut milk, sugar, cinnamon, cloves and star anise. Bring slowly to the boil over medium heat. Cover and let it remain cooking in the oven for at least 4 hours at 150 deg C. Give it a stir every hour and top up with water if required.

4) The rendang is ready when the meat is tender and the sauce has almost dried up, leaving a thick consistency and is shiny with a thin layer of oil.

5) Season with salt/sugar to taste.
6) Serve hot with some steamed rice and sliced cucumbers.