Recipe

Beef rendang

Sep 30, 2011 2:00pm
  • 2 hrs 15 mins cooking
  • Serves 6
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Ingredients

Spice paste
  • 2 medium red onions, chopped coarsely
  • 4 clove garlic, chopped coarsely
  • 5 centimetre fresh ginger, chopped
  • 2 fresh long red chillies, chopped coarsely
  • 3 teaspoon grated fresh galangal
  • 3 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
Beef rendang
  • 1.5 kilogram beef chuck steak, trimmed, cut into 3cm cubes
  • 410 millilitre canned coconut milk
  • 1/2 cup (125ml) water
  • 10 centimetre stick fresh lemon grass (20g), bruised
  • 3 fresh kaffir lime leaves, torn

Method

Beef rendang
  • 1
    Make spice paste. Blend or process ingredients into a paste.
  • 2
    Combine paste in wok with beef, coconut milk, the water, lemon grass and lime leaves; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, about 2 hours or until mixture thickens and beef is tender.

Notes

Recipe can made a day ahead; store, covered, in the refrigerator this allows the flavours to develop overnight.

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