Beef Rendang
Prep Time10 mins
Cook Time10 mins
Total Time2 hrs 20 mins
Servings: 4 people
Ingredients
- 1/2 cup Dessicated coconut
- 1 green onion
- 1 finger turmeric, fresh grated
- 2 tsp Lemongrass chopped
- 3 cloves garlic crushed
- 2 tsp ginger, fresh grated
- 1 Red chilli
- 1 tbsp olive oil
- 2 tsp Ground coriander
- 1 1/2 tsp Ground cumin
- 1 stick Cinnamon
- 2 Cloves
- 1 Star anise
- 3 pods Cardamom
- 500 g Stewing beef
- 1 1/2 tsp Tamarind pulp
- 1/2 lime juice & zest
- 1/2 cup coconut milk
- 2 tsp Brown sugar
Instructions
- Toast coconut and set aside.
- Blend together paste ingredients (spring onion, turmeric, lemongrass, garlic, ginger & chilli) in a food processor or blender.
- Heat oil, add spice paste and dry spices. Fry til fragrant.
- Add beef and stir to coat.
- Add tamarind, lime juice and coconut milk. Bring to a boil, then lower to a gentle simmer for 1 hour. Put a lid on the saucepan for the first 30 minutes. If the gravy dries out, add extra water to keep it moist, but not soupy.
- Add lime zest, brown sugar and toasted coconut.
- Continue to simmer until meat is tender and the gravy as reduced to a coating on the meat rather than a liquid sauce (another 1-2 hours), but keep an eye on it so that it doesn’t completely dry out and burn.
Notes
As with all curries, this is best made the day before.
