Baz's Beef Rendang
- Ready In:
- 2hrs 20mins
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
- 1 kg casserole beef
- 1 tablespoon oil
- 1 medium brown onion, chopped
-
Ingredients 1
- 1 tablespoon fresh ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2 large red chilies, finely chopped
- 1 tablespoon tamarind paste
- 1⁄2 teaspoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 5 cloves, ground (or 1/4 tsp ground cloves)
- 1 teaspoon shrimp paste
- 1 tablespoon lemongrass, finely chopped
- 2 star anise, ground (optional)
- 2 tablespoons water (as required)
-
Ingredients 2
- 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
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
Baz231
Australia
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!