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Ref: 598
Heading: Mains
Cuisine: Malaysian
Food Type: Meat
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   800 g  Beef chuck cut into cubes
   4 tbsp  Groundnut oil
   1 Stick cinnamon
   3 Cloves
   3 Star anise
   3 Cardamom pods crushed
   1 Lemongrass, cut into 3 pieces & bashed
   300 ml  Coconut milk
   200 ml  Water
   1 tbsp  Tamarind paste
   6 Fresh/frozen kaffir lime leaves very finely sliced
   80 g  Toasted desiccated coconut
   1 tbsp  Brown or palm sugar
   1 tsp  Salt
  Spice Paste
   5 Banana shallots chopped
   30 g  Galangal paste
   3 Lemongrass finely chopped
   5 Garlic cloves chopped
   30 g  Fresh ginger chopped
   4 Red chillies chopped
   2 tbsp  Water


  Step 1
Chop the spice paste ingredients, place in a food blender with the water then blend it until smooth.
  Step 2
Put desiccated coconut in a dry frying pan over a med heat, stir & cook until nut brown, tip into a bowl & set aside.
  Step 3
Place the oil in a lidded ovenproof or casserole pot, on the hob at a med heat, add the spice paste, cinnamon, cloves, star anise & cardamom, stir-fry until aromatic, then add the beef & the bashed lemongrass, stir for 1 minute. Add the coconut milk, tamarind paste, water, & simmer on medium heat, stirring frequently for 20 mins. Add the kaffir lime leaves, toasted coconut, sugar or palm sugar, stirring to blend well with the meat.
  Step 4
Lower the heat to low as you can, cover with lid, & simmer for 1 to 1 1/2 hours or until the meat is really tender. Check & stir every 15 min, add more water if it dries out too much, at the end it should be quite dry, if too wet take the lid off & turn up the heat & reduce liquid stirring constantly. Add more salt and sugar to taste.

Suggestion & Tips

Serve with steamed or sticky rice, best left overnight after cooking then re-heated warmed up & eaten the next day.
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