Wednesday 2 March 2016

Beef Rendang

Beef Rendang
  • 1 tsp salt
  • 2 tsp sugar
  • 1 ½ teaspoons tamarind paste
  • 55g desiccated coconut, toasted in a dry pan (reserve 2 tablespoons for the spice paste)
  • 2lbs (1 kilo) beef chuck or stewing beef, cubed into bite size pieces
  • 2-3 tbsp water 

For the Spice Paste
  • 2 onions roughly chopped
  • 1 large jalapeno, seeded and roughly chopped
  • 1 inch ginger, peeled and roughly chopped
  • 4 cloves of garlic (minced)
  • 2 tbsp toasted coconut (from above)
  • 1 tbsp olive oil

For the Curry Sauce
  • 2 tbsp vegetable oil
  • 1 tbsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 ½ tbsp sugar
  • 1 tsp salt
  • 4 tsp soy sauce
  • 1 400ml can of coconut milk

Mix together the salt, sugar, tamarind paste and water in a large bowl.  Add the beef and toss to fully coat.  Add the toasted coconut (reserve 2 tbsp) and mix well.  Set aside.

Put all the spice paste ingredients into a food processor and blend until you get a smooth paste.

Heat the vegetable oil in a large heavy-bottomed pan over a medium heat.  Cook the meat, working in batches, until seared on all sides.  Transfer to a bowl.

Add the spice paste and the rest of the curry sauce ingredients and cook for a few minutes.  Add the coconut milk and bring to a simmer.  Return the beef to the pan, simmer for 10 minutes then place in a pre-heated oven at 160 degrees and cook for approx. 3 hours or until the meat begins to fall apart.  You will need stir every 30 minutes or so and also check that the curry doesn’t dry out completely. 

This is a lovely curry, perfect for a Saturday night.  If you prefer a bit more bite to your curry, add more chillies to the spice paste.

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