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Beef rendang
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Prep Time: 15 minutes
Cook Time: 115 minutes
Total Time: 130 minutes
Delicious Malaysian beef recipe for a gourmet gathering.
Ingredients:
2 tsp ground coriander
1/2 tsp ground turmeric
2brown onions, chopped
3garliccloves, chopped
2cm piece fresh ginger, peeled, chopped
1long red chilli, chopped
400ml can coconut milk
36.80 gm vegetable oil
1kg beef chuck steak, trimmed, cut into 3cm pieces
4fresh curry leaves
1stalklemongrass, trimmed, halved
20.00 ml tamarind puree
Fresh curry leaves, extra
800.00 gm jasmine rice, to serve
Instructions:
1. Start by heating a small frying pan over medium heat. Add ground coriander, cumin, and turmeric, and cook while stirring for 1 minute until fragrant.
2. Next, blend onion, garlic, ginger, chili, 1/4 cup coconut milk, and the spice mixture in a food processor until it forms a smooth paste.
In a large, heavy-based saucepan, heat oil over high heat. Sear beef in batches for 5 minutes until golden brown all over. Remove to a plate.
Stir in the spice paste and cook for 2 minutes until fragrant. Add curry leaves, lemongrass, remaining coconut milk, and 1/2 cup water. Bring to a boil. Add beef back to the pan, season with salt and pepper, then simmer covered on low heat for 1 hour and 30 minutes or until beef is tender.
Stir in the tamarind and let the mixture simmer without a lid for 10 to 15 minutes until the sauce thickens. Remove and discard the lemongrass, then garnish the rendang with extra curry leaves and serve it with steamed rice.