beef rendang
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Beef Rendang

Prep Time10 mins
Cook Time10 mins
Total Time2 hrs 20 mins
Course: Beef, Main Dish
Cuisine: Dairy-free, Gluten-free
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.