Chilli Beef Rendang
This aromatic beef rendang recipe is a flavorful and rich dish that combines tender stewing beef with a blend of fragrant spices and creamy coconut milk. The beef is marinated in a vibrant paste before being slow-cooked until tender and infused with delicious flavors. Perfect served over a bed of fluffy jasmine rice, this dish is sure to impress with its complex layers of taste and satisfying texture.
— Constant Cookbook
Ingredients
- 2 large banana shallots
- 5cm/2in piece fresh root ginger
- 2 lemongrass
- 3 lime leaves
- 6 garlic
- 4 long red chillies
- 1kg/2lb 4oz stewing beef
- 1-2 small dried chillies
- 1 tbsp rapeseed oil
- 5 cardamom
- 3 star anise
- 2 cinnamon
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 x 400ml tin coconut milk
- 200ml/7fl oz beef stock
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 2 tbsp tamarind
- 2 limes
- and freshly ground saltblack pepper
- boiled jasmine rice
Instructions
- Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.
- Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften.
- Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant.
- Add the marinated beef and stir well to coat it in the spices.
- Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering.
- Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender.
- Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.
- Serve the beef rendang with jasmine rice.
Yield
Serves 4
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