Beef rendang is perfect for a relaxing Sunday afternoon as it is best cooked slowly to ensure that the spices come together and the beef melts in the mouth.
Frequently voted the favourite dish of Malaysia and Indonesia, rendang has a rich heritage so is a must try dish for anyone that loves South East Asian cuisine!
Total prep and cooking time – 3.5 HOURS
Serves – 4
Serving recommendation: Best served with boiled rice – we like adding a teaspoon of turmeric to the rice as it cooks, giving it a vibrant colour.
To get started, ensure you have a food processor, frying pan, casserole dish (or large saucepan) and pestle and mortar (if you have one, otherwise just the food processor is fine!).
|6||DRIED CHILLIES (REHYDRATED)|
|30G||GALANGAL (OR EXTRA GINGER IF UNAVAILABLE)|
|1 TEASPOON||CUMIN SEEDS|
|1 TEASPOON||FENNEL SEEDS|
|1 TEASPOON||CORIANDER SEEDS|
|800G||BEEF SKIRT OR STEWING STEAK|
|2 TABLESPOONS||TAMARIND PASTE|
|2||KAFFIR LIME LEAVES|
- Firstly, rehydrate your dried chillies by placing them in boiling water for 15 minutes, then remove, deseed and blacken in a dry frying pan. Then roughly slice and add to the food processor.
- Toast the spices in a dry frying pan for 30-60 seconds or until the spices release their aromas then transfer to a pestle and mortar (if you have one) or just straight to the food processor. Then whizz or pound them up to a course powder
- Roughly chop the ginger, galangal, shallots and lemongrass stalks so that they break down into a paste more easily.
- Add the chillies, spices and vegetables to the food processor with a little olive oil and water and mix into a paste. Add a little more water if required to ensure you achieve a thick paste.
Dice the beef into bite-size chunks and put the casserole dish onto a medium heat with a little vegetable oil. Once it has heated up, add your curry paste and fry off for 30 seconds before adding the beef. We want to brown off the beef before stewing.
Tip – To ensure that the beef browns, add it to the pan in batches, if you crowd the pan then the beef may not fry and may release lots of water which will affect the cooking process.
Mix the beef with the paste and once the beef has browned add to the pan the tamarind paste, coconut milk, honey, stock and a 1 litre of water.
Bring to the boil and then reduce to a simmer with the lid on for 1.5 hours, check back every now and and if it looks to be running dry add more water to cover.
After 1.5 hours, add the kaffir lime leaves and cover for a further hour, continuing to ensure that the pan does not dry out.
Now take the lid off, and allow the contents to boil down, not adding any further water, when the beef is tender and you have a thick sauce at the bottom of the pan the rengand is ready!
If a dry frying pan, lightly toast the desiccated coconut to sprinkle on top when serving.
Serve over boiled rice and enjoy!