Beef Rendang
This fragrant beef curry is a comforting and aromatic dish that will fill your kitchen with delightful scents as it simmers to perfection. The blend of lemongrass, galangal, and spices creates a rich paste that coats tender beef pieces, all simmered in creamy coconut milk until the meat is melt-in-your-mouth tender. Topped with toasted coconut for an added crunch, this curry is a flavorful and satisfying meal that is sure to warm both your heart and your stomach.
— Constant Cookbook
Ingredients
- 2 lemongrass
- 3 medium-sized red onions
- 6 garlic
- 25g/1oz fresh root ginger
- 75g/2½oz chunk galangal
- 3 plump red chillies
- 3 tbsp sunflower oil
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes
- 400ml/14fl oz can coconut milk
- 4 fresh kaffir lime leaves
- 1 cinnamon
- 1 tbsp soft light brown sugar
- 2 tsp tamarind
- 2 tbsp dark soy sauce
- 2 tsp flaked sea salt
- ground black pepper
- toasted coconut
Instructions
- In a food processor combine the lemongrass, onions, 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 sunflower 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 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce 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 meltingly 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. You donât want the sauce to stick. Season to taste with more salt and freshly ground black pepper.
- Spoon the curry into warm serving dishes, pick out the kaffir lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using.
Prep Time
PT30M
Yield
Serves 6
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