Beef rendang
Melt in the mouth beef makes this coconutty rendang curry a dream to eat.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the curry paste
- 5 shallots, choppedÌý
- knob fresh root ginger or galangal, peeled and choppedÌý
- 2 lemongrass stalks, chopped
- 6 garlic cloves, choppedÌý
- 10 dried chillies, rehydrated in warm waterÌý
For the beef rendang
- 4 tbsp vegetable oil
- 1 cinnamon stick
- 2 star aniseÌý
- 4 cardamom pods, smashed
- 3 cloves
- 2 lemongrass stalks, smashedÌý
- 1kg/2lb 4oz beef shin, diced
- 400ml tin coconut milk
- 200g/7oz plain yoghurt
- 1 tbsp tamarind pasteÌý
- 6 kaffir lime leaves, shredded
- 50²µ/1¾´Ç³ú palm sugarÌý
- 50²µ/1¾´Ç³ú coconutÌýflakes, toasted
To garnish
Method
To make the paste, blend all the ingredients together in a food processor until smooth. Ìý
To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender.ÌýGarnish with chopped cucumber and chilli and serve.
