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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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). Ingredients:
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 |
Directions:
1. Heat oil in wok, or large pan.
2. Add onions and cook over medium heat until soft (about 5 minutes should do).
3. 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.
4. Add the meat and stir until it is browned.
5. Add Ingredients 2 , stir and bring to the boil, stirring occasionally.
6. 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.
7. Serve over jasmine or coconut rice.
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