Beef rendang
An average of 4.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
- Dietary
- Egg-freePregnancy-friendly
Melt in the mouth beef makes this coconutty rendang curry a dream to eat.
Ingredients
For the curry paste
- shallots: 5 shallots, choppedÌý
- ginger: knob fresh root ginger or galangal, peeled and choppedÌý
- lemongrass: 2 lemongrass stalks, chopped
- garlic: 6 garlic cloves, choppedÌý
- dried chillies: 10 dried chillies, rehydrated in warm waterÌý
For the beef rendang
- vegetable oil: 4 tbsp vegetable oil
- cinnamon: 1 cinnamon stick
- star anise: 2 star aniseÌý
- cardamom: 4 cardamom pods, smashed
- cloves: 3 cloves
- lemongrass: 2 lemongrass stalks, smashedÌý
- beef: 1kg/2lb 4oz beef shin, diced
- coconut milk: 400ml tin coconut milk
- yoghurt: 200g/7oz plain yoghurt
- tamarind: 1 tbsp tamarind pasteÌý
- lime leaves: 6 kaffir lime leaves, shredded
- palm sugar: 50²µ/1¾´Ç³ú palm sugarÌý
- coconut: 50²µ/1¾´Ç³ú coconutÌýflakes, toasted
To garnish
Method
To make the paste, blend all the ingredients together in a food processor until smooth. Ìý
To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender.ÌýGarnish with chopped cucumber and chilli and serve.
