Beef Rendang
Popular all over South East Asia, Beef Rendang is a dry curry with incredible flavour. Serve with coconut milk rice for the ultimate midweek dinner.
Equipment
- 2 x chopping boards
- 2 x sharp knives
- A blender
- 1 x jug
- 1 x small bowl
- 1 x wooden spoon
- 1 x large casserole pot
- 1 x measuring spoon
Ingredients
Rendang curry paste
- 1 tsp coriander seeds
- 1 shallot
- 1 tsp galangal paste
- 1 lemongrass stick the white part - cut into 1cm slices
- 4 garlic cloves
- 1 tbsp fresh ginger
- 1/2 tsp chilli flakes
- 2 tbsp vegetable oil
The curry
- 800 g braising steak
- 1 tbsp vegetable oil
- 1/2 tsp ground cinnamon
- 1 tsp ground clove
- 1 tsp ground cardamon
- 1 lemongrass stick
- 400 ml coconut milk
- water (around 100ml - enough to ensure meat is covered)
- 2 tsp tamarind paste
- 2 kefir lime leaves
- 1 tbsp light brown sugar
- 1/2 lime the juice
Instructions
The curry paste
- Chop the curry paste ingredients and mix in a blender until fine and a paste has formed. You can add a bit of water to help blend the last little bits together. A splash will do!
Marinading
- Cut the meat into chunks and put into a bowl. Stir in the the curry paste and marinade for 5 mins. You can leave the beef to marinade for longer if you're trying to get ahead and are cooking the dish later. Make sure you cover and place in the fridge if doing the latter.
Get the curry started!
- Heat the vegetable oil in a large casserole pot and fry the beef plus the spices until the beef has a browned well.
- Pour in the coconut milk, the tamarind paste and enough water to ensure the meat is covered (around 100ml). Bring to a boil and then simmer. Add the kefir lime leaf, lime juice and sugar. Stir it all together.
- Cook on a low heat for 2.5 hours. You'll notice the coconut milk reducing around the 1.5 hour mark. Keep an eye on it at this point as there is a risk of burning. Ensure you stir every now and then. After 2 hours you'll notice the oil separating and frying the beef. Keep stirring every now and then. Once the liquid has almost completely disappeared, it'll be ready. Serve with coconut milk rice (or plain basmati).
Notes
Storage - Rendang is the type of curry which tastes better the next day! Store in a sealed container, in the fridge and reheat thoroughly before serving. It will keep for 3-4 days. The same goes for the curry paste if you want to make this ahead or keep some in a jar for another day (see below on how to freeze).
Freezing - Freeze the curry (without the rice - make this fresh!) in a sealed container for up to 3 months. Defrost thoroughly before re-heating until piping hot. ]
The curry paste can be frozen in ice cube trays, reading for use. Alternatively, freeze in small containers. It will keep also for 3 months before the flavour starts to decrease. You throw the paste into the pan and let it defrost with the heat of the pan. Thaw thoroughly if wishing to marinade, like in this recipe.