Beef Rendang

Standard

Serves: 2

Introduction:

Originating in Southern Asia and synonymous with the islands of Malaysia and Indonesia, Rendang is now a very popular dish across the world. Traditionally a very thick, dry curry Rendang really can be adjusted and tweaked to exactly how you want it. Here’s our recipe for, what we consider to be, the perfect Beef Rendang. Hope you enjoy.

Ingredients:

  • 3 tbsp. Vegetable oil
  • 400g Good quality braising steak, cut in to 1 inch cubes.
  • 1 Onion, finely diced
  • 4 Red chillies, finely diced
  • 1 Red chilli, whole
  • 2 tbsp. Garlic and Ginger paste
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Salt
  • 1 tsp. Fennel seeds
  • 2 inch piece of Cinnamon
  • 1 Lemon grass stalk, broken
  • 1 tbsp. Tamarind paste
  • 1 tbsp. Lime juice
  • 1 tsp. Worcestershire sauce
  • 400ml Coconut milk
  • 100ml Water
  • 2 tbsp. Toasted almond flakes

Method:

Warm the oil in a large pot or casserole dish, add the finely diced onion and turn the heat to medium low. Allow the onions to sweat for fifteen minutes or so, stirring occasionally. Once the onions are translucent and just starting to colour, add the finely diced chillies and the garlic and ginger paste. Stir well and let the ingredients cook through. Now turn the heat up and add the cubed beef and the dry spices including the cinnamon, brown the meat all over and stir well. Once the meat has browned add the water, de-glaze the pan by using a wooden spoon to scrape the caramelised bits from the pan base and stir them back in to the mixture.

Rendang simmering

Rendang simmering

Add the lemon grass, Worcestershire sauce, tamarind paste and lime juice then stir occasionally and let it boil until the water has almost completely evaporated. Take the whole chilli and using the point of a sharp knife, make a few slits and pop it in to the curry. This will help add the flavour of the chilli, but without adding excess heat. Now add the coconut milk, turn the heat down to low, cover the pan and allow it to simmer for an hour and a half, or until the meat is tender. Stir every now and again, and don’t forget to scrape the caramelized sauce from the sides of the pan.

After the time is up, remove the lid and fish out the lemon grass, cinnamon stick and whole chilli, then turn the heat up, the oil should now be starting to separate. Boil everything until it reaches the desired consistency, remember, Rendang is traditionally a very thick, dry dish, but it’s completely up to you. Serve, garnished with the toasted almond flakes, alongside hot, fluffy rice.

The finished Beef Rendang curry

The finished Beef Rendang curry

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