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https://www.lifestylefood.com.au/recipes/15907/beef-rendang

LifestyleFOOD.com.au

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.

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

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.

Notes

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.

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Posted by Helena18Report
Thanks Philippa, looks divine.