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Beef Rendang

Beef Rendang

Watched Bill Granger's Bill's Tasty Weekends last week & spotted this recipe, which is not available on this site and the itv site has the quantities wrong!! A beautiful Malaysian curry with very subtle spices & seasoning.

Serves 6 to 8

Ingredients

  • 2kg chunky cut casserole beef - the beef will shrink through cooking so larger cut is recommended by Bill
  • 2 red onions, roughly chopped
  • 10cm piece of ginger, grated
  • 6 large red chillies, chopped - seeds in if you like it hot, seeds out for a milder curry
  • 6 peeled garlic cloves
  • 3 sticks lemongrass - white end only - last 10cm or so, chopped
  • 2 heaped tsp ground coriander
  • 2 heaped tsp ground cumin
  • 1 Tblsp turmeric
  • vegetable oil
  • 2 tsp salt
  • 2 cinnamon quills
  • 1 Tblsp palm sugar or dark brown sugar
  • 1 x 375ml can coconut milk (I used cream)
  • 375ml (or 1 tin) water
  • 1 Tblsp tamarind paste, presoaked in hot water & strained OR 1 Tbls tamarind puree
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Method

  1. Into food processor place: ginger, onion, chillies, garlic, lemon grass and pulse until well chopped/processed.
  2. Add cumin, coriander, turmeric and pulse again until spices incorporated.
  3. Heat 2-3Tblsp vegetable oil in a heavy based deep casserole dish and fry curry paste for 2-4 minutes. Stirring occasionally.
  4. When spices are 'cooked' add cubed meat and fry off until meat is sealed.
  5. Sprinkle salt, sugar, add coconut milk or cream and water and stir well. Finally add cinnamon quills and tamarind puree (or a Tblsp of lime or lemon juice if you don't have tamarind).
  6. Simmer over low heat for 2 hours with lid off.
  7. Serve with steamed, quartered pak choy drizzled with a dressing consisting of matchsticks of fresh ginger, tblsp soy and sugar, drizzle of balsamic vinegar and a little lemon juice.
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Notes & Tips

Bill's original recipe used buffalo but beef works just as well. I allowed it to simmer gently for 5 hours and added 150ml passata around the 3 hour mark then put the lid on. Served it with steamed basmati rice w/sliced green onions & peas. We'd alread polished off the curry & didn't think to get a photo - it had been tempting our tastebuds all day!! So the photo below is the packaged leftover portion which husband will take to work tomorrow or one day this week.