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.
These look beautiful Cindy! How long do they last for, considering there is a fresh raspberry hiding in there?
A couple of days in the fridge will be fine, or up to 3 months in the freezer.