Beef Rendang
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg beef (preferably shin, cut into big chunks)
- 6 bay leaves
- 2 turmeric leaves (cut)
- 7 kaffir lime leaves (crushed)
- 3 stalks lemongrass (crushed)
- 500 ml coconut milk
- Water
- Salt and sugar to taste
- 1 beef cube (optional)
- 370 g small onions
- 50 g fresh chilli
- 30 g dried chilli
- 70 g garlic
- 30 g ginger
- 20 g turmeric
- 30 g galangal
- 1 tsp cumin seeds ) Fry without oil
- 1 tsp coriander seeds ) and grind
- 2 cloves
- 2 star anise
Instructions
- 1
Blend all the rempah ingredients into a fine paste.
- 2
Fry and grind cumin and coriander seeds coarsely.
- 3
Heat up a pressure cooker pot over the stove.
- 4
Add the rempah and stir fry until almost dry before adding cooking oil. Add dry spices and saute until oil separates.
- 5
Add the beef pieces and stir until they are coated with the rempah.
- 6
Add coconut milk and continue cooking. Add lemon grass, kaffir lime leaves and bay leaves.
- 7
Add enough water to cover the meat.
- 8
Cover the pot and lock in place. Heat up the pot at high heat until plunger pops up fully. Turn down to moderate heat. Pressure cook for about 30 minutes.
- 9
Release pressure until plunger drops back. Unlock and remove cover.
- 10
Check that meat has tenderised. If not, continue sauteing.
- 11
Add salt and sugar to taste. For stronger flavour, you could add 1 piece of beef cube (optional).
- 12
For thicker gravy, saute at moderate heat until desired consistency. However, remove meat once it has tenderised to avoid over cooking.