Beef Rendang
Servings:
4
Prep. Time:
15 minutes
Cook Time:
1 1/2 hours
Beef Rendang is a traditional Malaysian dish, made using tender beef, coconut milk and a variety of spices. Create your own delicious curry, using the below recipe and serve with rice and flatbreads, for an indulgent weekend treat.
Ingredients:
- 3 tbsp. cooking oil
- 100g rendang curry paste
- 1 stick cinnamon
- 3 garlic cloves, crushed
- 3 star anise
- 3 cloves
- 3 cardamon pods
- 600g braising steak, cubed
- 400ml tin full fat coconut milk
- 2 tsp. tamarind paste
- 100ml water
- 1 lemongrass, cut into two and lightly crushed
- 3 lime leaves, finely sliced
- 6 tbsp. toasted coconut
- 1 tbsp. sugar or palm sugar
- Salt to taste
To Serve:
- Flatbreads
- Rice
Directions:
- Heat the oil, on a low – medium heat, in the cooking pan of the Cook In.
- Add the Rendang curry paste, cinnamon, garlic, star anise, cloves and cardamon and stir fry, until fragrant.
- Turn the heat to medium, before adding the beef and cooking for 5 minutes, stirring frequently, until the meat starts to brown.
- Add the coconut milk, tamarind paste and water and continue to cook for a couple of minutes, stirring occasionally.
- Add the lemongrass, lime leaves, toasted coconut and sugar and stir everything together. Turn the heat down to low and slowly simmer for 1 ½ hours, with the lid on.
- If the curry becomes too dry, as a little more water, as needed. The meat should be really tender and the sauce rich and thick. Continue to cook for longer, if needed.
- Serve with homemade flatbreads and rice.
Note: Please see separate recipe for the Rendang Curry Paste. Alternatively, a shop bought version can be used.
