Beef Rendang

I’m not going to lie, this curry takes time but is well worth the investment. This was my second curry from scratch and I am very proud of my first foray into Malaysian curries.

Rendang is a dry curry, the rich spiced coconut sauce caramelising and getting darker as it cooks so be careful to stir it more often towards the end of the cooking time so that the sauce doesn’t burn.

Just don’t think about licking sauce from the lime leaves once you’ve removed them from the pot……after 3 hours of simmering, the sauce is hot and I may now have a scar from the burn on my chin inflicted by lava like sauce dripping from the leaf.

Beef Rendang

Beef Rendang

  • Servings: 4
  • Print

Ingredients
For the spice paste:
200g shallots, topped and tailed and roughly chopped
3 garlic cloves, peeled
25g fresh root ginger, peeled and roughly chopped
75g chunk galangal, peeled and roughly chopped
3 plump red chillies, roughly chopped without deseeding
2 tbsp coconut or sunflower oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric

1kg beef braising steak, trimmed and cut into 3cm cubes
400ml can coconut milk
4 fresh kaffir lime leaves
1 cinnamon stick
1 star anise
2 lemongrass stalks, dry outer leaves removed, cut in half lengthways
2 tsp soft light brown sugar or palm sugar
freshly squeezed juice of 1 lime
1 tsp flaked sea salt, plus extra to season
ground black pepper
toasted coconut flakes, to serve (optional)

In a food processor combine the shallots, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached).

Heat the oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes.

Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 300ml cold water into the casserole. Add the lemongrass, lime leaves, cinnamon stick, sugar, lime juice and salt and bring to a simmer.

Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is beautifully tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. Season to taste with more salt and freshly ground black pepper.

Pick out the lemongrass, kaffir lime leaves and cinnamon stick and spoon the curry into serving dishes with some sticky rice and steamed vegetables then sprinkle with the toasted coconut, if using.

2 thoughts on “Beef Rendang

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Apartment Apothecary

Make your home feel better

Sid's Blog

The life and times of a food photographer living an ancestral paleo lifestyle

Amy's Bakes

All about baking! Including vegan, gluten-free and dairy-free recipes

What do I eat now?

How to maintain fitness success -- deliciously.

midihideaways

the inside view on life and holidays in Languedoc, southern France

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

Fork and Pixel

Adventures in food and photography

View from a French Hillside

Life, nature and photography on a French Hillside

Chez Moi

A repository of recipes and memories

Food, Photography & France

Journal of a food photographer living in France

Susan Jane White

Taking the Hell out of Healthy

Eat, Play, Clove

Cooking is no mean feast!

Georgina Hayden

Feeding since 1982

TantoVerde: Simple. Delicious. Vegetarian

Dedicated to my dear friend Tanya, all the best vegetarian practices from my secret recipe book will be posted here

thealexproject

a food & happiness blog

The Little Library Café

Cakes. Desserts. Sweets. And Books.

flojoeasydetox

Detox to Retox and everything in between...

LEANNE COLE

Trying to live a creative life

Joshi Daniel Photography

Photoblog of Joshi Daniel

Cooking Sustainably

Cooking sustainably is making a choice to cook in a low impact way, a simple way, with low waste and low energy. There are many interpretations of sustainable food, and here I only focus on ways that we as individuals can make a difference with our choices.

aklayarar işte..!

Just another WordPress.com weblog

Beth's Brother's Kitchen

Putting food in your eyes.

Freshly Seasoned

Hunting down remarkable food, local producers and off-the-map experiences in the heart of London

lemongrass and ginger

one cannot think well, love well, sleep well, if one has not dined well

Artichoke & Typewriter

Kate Packwood // Flavour // Food // Whiskey // Gin

Edinburgh Bakers

Formerly known as the Edinburgh Cake Ladies

The Modern Husband

Simple pleasures

A small insight

Sharing my life with you x

Delicieux

A food blog containing delicious healthy vegetarian recipes, cake recipes, cookie recipes and more

Pinch Of Salt London

Adventures in food and photography

Berry Foodie

Adventures in food and photography

David Lebovitz

Baking and cooking recipes for everyone

Slice Of Slim

Adventures in food and photography

Tartelette

Adventures in food and photography

honey & jam | recipes + photos

Adventures in food and photography

Gluten Free Girl and the Chef

Food-Stories-Recipes-Love

%d bloggers like this: