Beef rendang

  This recipe has been published and is viewable by everyone. Edit Recipe
Author

Recipe by malaysiakitchen.co.uk

Yields4 Servings
 2 stalks of lemongrass (outer layer removed) 2cm piece ginger 2cm piece of galangal 3 fresh chillies 1 brown onion (cut into quarters) 2 tsp garlic puree dash of oil 2 tbsp oil 80g desiccated coconut 500g beef (cubed (topside or stewing steak) 3 star anise 4 cardamom pods 1 cinnamon stick 1 stalk lemongrass (crushed at the end) 350ml coconut milk 1 tsp tamarind paste 2 lime leaves ½ tbsp brown sugar 1 tbsp sweet soy sauce 300g long grain rice
1

Start by making your spice paste. Add all the spice paste ingredients into a blender and blend until it turns into a paste.

2

Heat 2 tbsp of oil in a pan, add the spice paste, cardamom, star anise, and cinnamon stick and gently fry for about 5 minutes.  This releases all the flavours from the spices.

3

Add the beef, tamarind, and lemongrass and lime leaves.  Fry together until the beef turns brown then add the coconut milk. Bring to the boil and then turn the heat to its lowest, cover the pan and leave to simmer for at least 2 hours. Check every now and then to make sure there is still liquid in there and it is not sticking to the bottom of the pan. If there is not enough liquid you can add a bit of water.

4

After 2 hours, take the lid off the pan and leave to simmer for another 15 minutes. This is meant to be a dry dish so this will let the liquid evaporate a bit. When the beef is tender and falling apart it is ready. Prepare the rice to packet instructions.

5

Dry fry the coconut in a pan until it turns brown and smells fantastic (dry fry simply means you don’t add any oil or fat). Just keep stirring or tossing it until it turns brown.

6

Add the toasted coconut, sugar and soy sauce to the cooked beef and stir well.

7

Serve with the rice.

CategoryCuisine

Ingredients

 2 stalks of lemongrass (outer layer removed) 2cm piece ginger 2cm piece of galangal 3 fresh chillies 1 brown onion (cut into quarters) 2 tsp garlic puree dash of oil 2 tbsp oil 80g desiccated coconut 500g beef (cubed (topside or stewing steak) 3 star anise 4 cardamom pods 1 cinnamon stick 1 stalk lemongrass (crushed at the end) 350ml coconut milk 1 tsp tamarind paste 2 lime leaves ½ tbsp brown sugar 1 tbsp sweet soy sauce 300g long grain rice

Directions

1

Start by making your spice paste. Add all the spice paste ingredients into a blender and blend until it turns into a paste.

2

Heat 2 tbsp of oil in a pan, add the spice paste, cardamom, star anise, and cinnamon stick and gently fry for about 5 minutes.  This releases all the flavours from the spices.

3

Add the beef, tamarind, and lemongrass and lime leaves.  Fry together until the beef turns brown then add the coconut milk. Bring to the boil and then turn the heat to its lowest, cover the pan and leave to simmer for at least 2 hours. Check every now and then to make sure there is still liquid in there and it is not sticking to the bottom of the pan. If there is not enough liquid you can add a bit of water.

4

After 2 hours, take the lid off the pan and leave to simmer for another 15 minutes. This is meant to be a dry dish so this will let the liquid evaporate a bit. When the beef is tender and falling apart it is ready. Prepare the rice to packet instructions.

5

Dry fry the coconut in a pan until it turns brown and smells fantastic (dry fry simply means you don’t add any oil or fat). Just keep stirring or tossing it until it turns brown.

6

Add the toasted coconut, sugar and soy sauce to the cooked beef and stir well.

7

Serve with the rice.

Beef rendang
IngredientsDirections