Prep 20 mins
Cook 2 hrs
I would always order Beef Rendang when I saw it on a menu because I love it but have never been able to cook it. I've experimented with a few recipes and have now come up with a beauty that combines the best of a couple of others. The secret ingredient that "makes it" is the tamarind (I think). I use a cheap cut of casserole beef, cook the recipe initially on the stove top and then put it in a slow cooker and cook the bejeezuz out of it until the meat is falling apart. Some prefer to use larger chunks of meat than the usual 1 inch cubes and this is fine also. Also, no need for a blender/food processor with this recipe (but you might need a good old mortar and pestle to grind some of the spices, if they're not already ground).
- 1 kg beef
- 1 tablespoon oil
- 1 medium brown onion, chopped
- 1 tablespoon fresh ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2 red chilies, finely chopped
- 1 teaspoon tamarind paste
- 1⁄2 teaspoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 5 cloves, ground
- 1 teaspoon shrimp paste
- 1 tablespoon lemongrass, finely chopped
- 2 star anise, ground (optional)
- 2 tablespoons water (as required)
- 1 tablespoon brown sugar
- 8 curry leaves, torn
- 1 cinnamon stick
- 2 tablespoons soy sauce
- 4 tablespoons fish sauce
- 1 (285 ml) can coconut cream
- Heat oil in wok, or large pan.
- Add onions and cook over medium heat until soft (about 5 minutes should do).
- Add "Ingredients 1" and cook over medium heat for 5 minutes, stirring to prevent from sticking. Add a little of the water to make a paste.
- Add the meat and stir until it is browned.
- Add "Ingredients 2", stir and bring to the boil, stirring occasionally.
- Lower heat and simmer covered until meat is tender (Remove lid for a while and reduce the sauce until thicker, if you wish, towards the end of cooking time.) Alternatively, transfer to a slow cooker and cook for hours and hours.
- Serve over jasmine or coconut rice.