July 06, 2021

Beef Rendang

Heart-warming slow cooked beef rendang. Full of flavour and a little heat, perfect for a chilly day.

Serves 4

Ingredients

500g diced beef

For the curry paste:

3 banana shallots

3 lemongrass stalks

4 cloves garlic

4 red birdseye chillies

4 tbsp sunflower oil

For the sauce:

1 tsp ground cardamom

4 cloves

2 star anise

2 cinnamon sticks

1 lemongrass stalk, cut in half and bashed

400ml coconut cream

1 tbsp tamarind paste

6 kaffir lime leaves

40g toasted desiccated coconut

Sugar & salt to taste

Method

Blend together all the ingredients for the curry paste so you end up with a fairly smooth paste.
Fry the paste, along with the cardamom, cloves, star anise & cinnamon sticks until fragrant.
Stir in the beef & lemongrass stalk and fry for a few minutes.
Next add the coconut cream, followed by the tamarind paste, toasted coconut & lime leaves.
Bring to the boil then reduce the heat to low and simmer with a lid on for 3-4 hours until the meat is falling apart and tender.
Season to taste with salt & sugar.
Serve you beef rendang with steamed or coconut rice. I also like to serve some roti canai which you can usually find in the frozen section in larger supermarkets.