Brilliant Beef Rendang
For me, you simply can't beat slow-cooked meat. Tender, juicy and falling apart is exactly how I like my beef, especially in the winter when your body is in need of a big food hug. This recipe takes comfort food to the next level with an Indonesian twist on a traditional beef stew that will leave you wanting more!
Everything about this meal is tasty and I love making it because it's basically a case of adding layer after layer of flavour to a big pot and then leaving the ingredients work their magic while you get on with something else - simple! The flavours are complex, subtle and mouth-watering and each mouthful brings with it a new dimension. This dish balances sweet, savoury, sour, hot and cooling notes to create the perfect delicious harmony.
Bangin' Beef Rendang
Serves 8
For the rendang paste:
2 tbsp coriander seeds
1 tsp ground white pepper
45g desiccated coconut
3 red chillies, roughly chopped
2 shallots, roughly chopped
4 cloves garlic
60g fresh ginger, roughly chopped
3 tsp ground turmeric
1 lemongrass stalk, outer leaves removed and chopped
4 kaffir lime leaves, chopped
1 tbsp dark muscovado sugar
2 tbsp salted peanuts
4 tbsp oil (rapeseed, olive or vegetable)
2 tbsp water
For the rendang curry:
1 tbsp oil
2kg beef brisket, halved
sea salt flakes
375ml rendang curry paste (above)
800ml coconut milk
500ml beef stock
2 tbsp light soy sauce
500g chestnut mushrooms, finely chopped
4 kaffir lime leaves
1 lemongrass stalk, bruised
60ml lime juice
For the paste, heat a frying pan over a medium heat. Toast the coriander seeds, shaking frequently, for 2-3 minutes until fragrant. Blend in a food processor until ground to a powder. Return the empty pan to the heat and toast the coconut and cook, shaking frequently, for 2-3 minutes until toasted. Add the coconut to the coriander with the rest of the paste ingredients and blend until smooth.
For the curry, heat the oil into a large heavy-based pan over a high heat. Sprinkle the beef liberally with salt, rubbing it into the meat, on all sides. Cook for 5 minutes on each side or until well-browned and then remove. Add the rendang paste to the pan and cook for 3-4 minutes, stirring constantly. Add the coconut milk, stock, soy sauce, mushrooms, lime leaves and lemongrass and bring to the boil.
Return the beef to the pan and cover with a tight-fitting lid, lower the heat to medium-low and leave to cook for 2 hours, then turn and cook uncovered for a further hour or until the beef is tender and the sauce has reduced. Stir in the lime juice and serve.
TIP: The curry paste I use for this recipe is a great base to any meal and I often use it to kick start a chicken curry or a grilled piece of fish too. I served mine with broccoli because it's what I happened to have in but this is perfect with rice or flatbreads.
Everything about this meal is tasty and I love making it because it's basically a case of adding layer after layer of flavour to a big pot and then leaving the ingredients work their magic while you get on with something else - simple! The flavours are complex, subtle and mouth-watering and each mouthful brings with it a new dimension. This dish balances sweet, savoury, sour, hot and cooling notes to create the perfect delicious harmony.
Bangin' Beef Rendang
Serves 8
For the rendang paste:
2 tbsp coriander seeds1 tsp ground white pepper
45g desiccated coconut
3 red chillies, roughly chopped
2 shallots, roughly chopped
4 cloves garlic
60g fresh ginger, roughly chopped
3 tsp ground turmeric
1 lemongrass stalk, outer leaves removed and chopped
4 kaffir lime leaves, chopped
1 tbsp dark muscovado sugar
2 tbsp salted peanuts
4 tbsp oil (rapeseed, olive or vegetable)
2 tbsp water
For the rendang curry:
1 tbsp oil
2kg beef brisket, halved
sea salt flakes
375ml rendang curry paste (above)
800ml coconut milk
500ml beef stock
2 tbsp light soy sauce
500g chestnut mushrooms, finely chopped
4 kaffir lime leaves
1 lemongrass stalk, bruised
60ml lime juice
For the paste, heat a frying pan over a medium heat. Toast the coriander seeds, shaking frequently, for 2-3 minutes until fragrant. Blend in a food processor until ground to a powder. Return the empty pan to the heat and toast the coconut and cook, shaking frequently, for 2-3 minutes until toasted. Add the coconut to the coriander with the rest of the paste ingredients and blend until smooth.
For the curry, heat the oil into a large heavy-based pan over a high heat. Sprinkle the beef liberally with salt, rubbing it into the meat, on all sides. Cook for 5 minutes on each side or until well-browned and then remove. Add the rendang paste to the pan and cook for 3-4 minutes, stirring constantly. Add the coconut milk, stock, soy sauce, mushrooms, lime leaves and lemongrass and bring to the boil.
Return the beef to the pan and cover with a tight-fitting lid, lower the heat to medium-low and leave to cook for 2 hours, then turn and cook uncovered for a further hour or until the beef is tender and the sauce has reduced. Stir in the lime juice and serve.
TIP: The curry paste I use for this recipe is a great base to any meal and I often use it to kick start a chicken curry or a grilled piece of fish too. I served mine with broccoli because it's what I happened to have in but this is perfect with rice or flatbreads.
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