Baz's Beef Rendang

"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)."
 
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Ready In:
2hrs 20mins
Ingredients:
21
Serves:
4-6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!
 
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