By Ellen R
Beef Rendang
This is one of my favourite
recipes ever - it's super-easy
to make and a great dish
to feed a crowd as party of
a curry buffet.
Updated at: Thu, 17 Aug 2023 10:34:50 GMT
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Ingredients
6 servings
Spice Paste
3onions
roughly chopped
5cloves garlic
3 Tbspfresh ginger
chopped, peeled
5red chillis
roughly chopped
2 stealslemongrass
outer leaves removed, roughly chopped
1 Tbspground coriander
1 Tbspground cumin
1 tspground tumeric
½ tspground cardamom
Curry
2 Tbspoil olive
or vegetable
1.8kgstewing steak
2 ½ cupsunsweetened coconut milk
2 tspsea salt
2 Tbsptamarind paste
2 Tbspbrown sugar
3kaffir lime leaves
whole
⅓ cupcrunchy peanut butter
½ cupcoriander leaves
To serve
Instructions
Step 1
Put the spice paste ingredients in a food processor and whizz
to form a smooth-ish paste. Heat the oil in large heavy-
bottomed pot and add the spice paste. Cook over a gentle heat
for 10 minutes. While it's cooking, cut the beef into 4cm-5cm
(1½-2 in) pieces then add to the paste. Add three-quarters of the
coconut milk and salt and bring to a boil. Reduce the heat to
a simmer and cook over a very gentle heat for 5 hours, stirring
occasionally. During this time I lay a wooden spoon across
the top of the pot and rest the lid on it so that a little steam
can escape. After 5 hours, stir in the remaining coconut milk,
tamarind paste, brown sugar, kaffir lime leaves and peanut
or cashew butter. Cook a further 20 minutes, remove kaffir
lime leaves and serve, garnished with coriander and fried
shallots, with rice and flatbreads of your choice. I often serve
this simply with just-cooked fresh green beans, and always
make it the day before for maximum flavour and tenderness.
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