Malaysian beef, shallot and sweet potato rendang

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Author
Yields1 Serving
 3 tbsp vegetable oil 800g rump beef (cut into cubes) 3 tbsp sesame oil 16 shallots (peeled and left whole) 1 sweet potato (peeled and cubed) 4 garlic cloves (crushed) 1 tbsp fresh ginger (peeled and grated) 1 red chilli (seeded and finely diced) 2 tsp turmeric 2 tsp ground cinnamon 1 cinnamon stick 1 tbsp Malaysian curry powder 1 tsp black pepper 4 strips rind of lemon 250ml thick coconut milk 125ml beef stock 1 tsp sugar
1

Heat the vegetable oil in a heavy-based saucepan and sear the meat in batches. Remove the meat from the pan and keep warm.

2

Add the sesame oil and the shallots to the pan and sauté for 2-3 minutes, then add the sweet potato, crushed garlic, ginger, chilli, turmeric, cinnamon, curry powder and black pepper, and cook for 2 minutes, making sure the spices are cooked and sizzling.

3

Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and simmer for 1 hour.
 

4

If, after this time, the gravy is not thick enough, raise the heat and cook rapidly until it reaches the desired consistency. Serve with steamed Thai rice.

CategoryCuisine

Ingredients

 3 tbsp vegetable oil 800g rump beef (cut into cubes) 3 tbsp sesame oil 16 shallots (peeled and left whole) 1 sweet potato (peeled and cubed) 4 garlic cloves (crushed) 1 tbsp fresh ginger (peeled and grated) 1 red chilli (seeded and finely diced) 2 tsp turmeric 2 tsp ground cinnamon 1 cinnamon stick 1 tbsp Malaysian curry powder 1 tsp black pepper 4 strips rind of lemon 250ml thick coconut milk 125ml beef stock 1 tsp sugar

Directions

1

Heat the vegetable oil in a heavy-based saucepan and sear the meat in batches. Remove the meat from the pan and keep warm.

2

Add the sesame oil and the shallots to the pan and sauté for 2-3 minutes, then add the sweet potato, crushed garlic, ginger, chilli, turmeric, cinnamon, curry powder and black pepper, and cook for 2 minutes, making sure the spices are cooked and sizzling.

3

Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and simmer for 1 hour.
 

4

If, after this time, the gravy is not thick enough, raise the heat and cook rapidly until it reaches the desired consistency. Serve with steamed Thai rice.


Malaysian beef, shallot and sweet potato rendang