Beef rendang
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Beef rendang
An exquisitely tender beef curry filled with flavoursome spices and wonderfully gentle on the palate.
SERVES:
5
PREP TIME:
20 mins
COOK TIME:
2-4 hours
Ingredients
Curry (dry ingredients and meat):
- 1 teaspoon powdered cinnamon
- ¼ teaspoon cardamom powder
- ¼ teaspoon ground fennel seeds
- ¼ teaspoon powdered clove
- 4 star anise left whole
- 1 teaspoon turmeric powder
- 1 teaspoon cracked black pepper
- 1kg chuck (braising) steak diced into bite-sized pieces
Chilli paste:
- 6 banana chillies, chopped
- 1 red onion, chopped
- 6 cloves garlic, crushed and chopped
- 2 teaspoons minced lemon grass
- 1½ teaspoons fresh grated galangal
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
Curry (final ingredients):
- 2 tins chopped tomatoes
- 1 tablespoon olive oil
- 2 teaspoons tamarind paste
- 6 kaffir lime leaves left whole
Method
- In a bowl fold dry curry ingredients together with diced meat and set aside.
- Blend chilli paste ingredients including 1 tablespoon of olive oil in food processor until smooth.
- Heat remaining tablespoon of olive oil in a wok, add chilli paste and simmer lightly for 5 minutes.
- Add the spice-covered meat and sauté until lightly browned.
- Then add chopped tomatoes plus final curry ingredients and simmer with lid on at low to medium heat for 1.5 hours.
- The curry can also be placed in the oven at 150 degrees for 2 hours or in a slow cooker on low for up to 4 hours for a super tender curry.
- Remove the kaffir lime leaves prior to serving.
Inspirations and top tips
- Garnish with coriander and finely chopped chives
- This curry can be served and eaten with poppadoms
- Could adapt this and use other meat, fish or vegetables
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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