Beef rendang


Beef rendang

Serves 4

600g organic (optional) stewing or braising beef – cut into 2cm cubes
2 shallots – minced
1 tblspn grated fresh ginger
1 tblspn grated galangal
1 tblspn chopped garlic
3/4 tblspn ground cumin
1 tblspn ground coriander
1 tblspn turmeric
1/4 teaspoon crushed cardamom
1 lemongrass stalk – chopped
3 dried chillies (or more to taste)
2tblspns groundnut/sunflower oil and extra to fry beef
400ml coconut milk
4 kaffir lime leaves – shredded
1 tspn tamarind pulp or lime juice to taste
1/2 tspn palm sugar or to taste
400g Thai jasmine rice

Red and green chilli slices – deep fried
Shallot rings – deep fried
Boiled egg, quartered – optional
1 tblspn desiccated coconut – dry fried until golden or thinly sliced fresh coconut (optional)

Side dish – suggestion
Cucumber salad – cucumber cut lengthways into thin ribbons using a potato peeler. Dress with rice wine vinegar, fish sauce, thinly sliced shallots and fresh chilli slices.

Season the beef with salt and pepper and fry in sunflower oil until brown.
Put the shallots, garlic, cumin, coriander, turmeric, ginger, galangal, cardamom, chillies, lemongrass and 2 tblspns of sunflower oil in a small food processor and blend to make a paste.
Fry the paste for 5 minutes until fragrant.
Add the paste to the beef, stir to coat and cook for 2 minutes. (if you plan to use a slow cooker, add the beef, fried paste, coconut milk, tamarind pulp, palm sugar and salt to your slow cooker at this stage and do not add any water – cook on a low setting for approx 7-8 hours)
Add the coconut milk, tamarind pulp and 500ml of water.
Reduce heat and simmer for 2.5 hours until tender.
Halfway through cooking add the palm sugar to taste and the lime leaves.
Top up with water if the beef becomes too dry.
Garnish with crispy fried shallots + chillies & serve with jasmine rice.

beef rendang

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