Beef rendang


First published in 2017
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A caramelised curry dish from West Sumatra in Indonesia, reckoned to be one of the most delicious beef dishes on the planet by a CNN poll. Originally used as a method of preserving excess quantities of meat, this dish has spread throughout Asia due to the migrating culture of its originators, the Minangkabau.




Beef rendang

Rendang spice paste

Coconut rice

First make the spice paste. Roughly chop the shallots, garlic, galangal, ginger, chillies and lemon grass, then place all the ingredients in a food processor and pulse, adding the water to make a fine paste. Set aside
Cut the beef into 4cm chunks. Heat a heavy-based pan over a medium heat and add half the dripping. Add the beef, in batches if necessary, and cook on all sides until browned, then remove from the pan and set aside
Add the remaining dripping and the spice paste and fry for 2 minutes, then add the cinnamon, cloves and star anise and cook for a further 2 minutes
Return the browned beef to the pan, along with the toasted desiccated coconut. Stir well, then add the coconut water, tamarind paste, fish and soy sauces, lime leaves and beef broth and bring to the boil. Reduce the heat to a bare simmer, stirring regularly to make sure it doesn’t stick. Cover with a lid and cook gently for 1½ hours, or until the meat is tender
To make the coconut rice, place the rice and coconut water in a heavy-based pan over a medium heat and bring to the boil. Reduce the heat to a simmer, then cover and cook for 15 minutes. Remove from the heat and allow to stand for a few minutes before serving
Meanwhile, remove the lid from the beef and cook for a further 15 minutes, until just thickened. Add the lime juice, season with salt and pepper and serve with the coconut rice
First published in 2017
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