Beef Rendang
Beef rendang is a pungent dry curry dish originated from Indonesia. The beef is gently slow cooked to perfection in a spice paste and coconut milk.
- Prep time
- 30 min
- Cook time
- 1 hr 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp extra virgin olive oil
- 1.2 kg gravy beef (or chuck steak, roughly cut into 1.5 inch cubes)
- 1 cinnamon stick
- 5 clove 5 cloves
- 2 star anise
- 2 tbsp tamarind paste (or tamarind puree)
- 1 cup desiccated coconut
- 270 ml gluten free coconut milk
- 270 ml gluten free light coconut milk
- 2 tbsp gluten free light soy sauce (or salt to taste)
- 2 tsp dark brown sugar
- 2 sprigs coriander (including stems, roughly chopped)
- steamed basmati rice ( to serve)
- 3 clove garlic
- 1 small brown onion (cut into wedges)
- 2 long fresh red chillies (deseeded and cut into 1 inch pieces)
- 10 small dried red chillies (deseeded)
- 5 kaffir lime leaves (stems removed and leaves finely sliced)
- 1.5 inch galangal (peeled and finely sliced)
- 1.5 inch ginger (peeled and finely sliced)
- 1 inch turmeric (peeled and finely sliced or 1 teaspoon ground turmeric)
- 2 stems lemon grass (white part only, finely sliced)
- 2 tsp ground coriander seeds
- 2 tsp ground cumin seeds
- 2 tsp ground fennel seeds
- 2 tsp ground cardamom pods
- 2 tbsp extra virgin olive oil
Instructions
- 1
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
- 2
Heat up a non-stick frying pan and toast the desiccated coconut on low heat, stirring the coconut frequently until consistently browned and toasted. Set aside.
- 3
Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, cloves, star anise and cinnamon stick, and stir-fry for 5 minutes or until aromatic on medium heat.
- 4
Add the beef pieces and stir-fry for another 5 minutes or until the beef is no longer pink on medium to high heat. Then add the tamarind puree, coconut milk, gluten free light soy sauce and dark brown sugar and stir and mix well. base.
- 5
Bring to a boil, then simmer uncovered on low to medium heat for about 1 hour or until the liquid is just covering the meat. Stir occasionally to ensure its not sticking at the
- 6
Cover the non-stick wok with lid and simmer on low heat for another 10 to 15 minutes or until meat is soft and tender. Making sure to stir frequently to avoid sticking at the base as the sauce will become dryer and increasingly darken in colour.
- 7
Add the toasted desiccated coconut from step 2 and stir and mix well into the sauce. Turn off the heat.
- 8
Garnish with coriander and serve with steamed basmati rice.