Beef rendang
This beef rendang recipe is packed with flavour from umami beef, soy and fish sauce, fragrant ginger and lemongrass and a blend of heady spices tempered by coconut. This beautiful curry recipe is taken from PRIME: The Beef Cookbook by Richard H. Turner, published by Mitchell Beazley. Photography by Paul Winch-Furness.
Ingredients
Beef rendang
- 1kg chuck steak
- 50g of beef dripping , or lard or vegetable oil
- 2 cinnamon sticks
- 2 cloves
- 2 star anise
- 50g of desiccated coconut , toasted
- 500ml of coconut water , (the kind sold fresh for drinking)
- 1 tbsp of tamarind paste
- 1 tbsp of fish sauce
- 1 tbsp of kecap manis , or light soy sauce
- 2 makrut lime leaves
- 250ml of beef stock
- 1 lime , juiced
- sea salt
- freshly ground black pepper
Rendang spice paste
- 100g of shallots , peeled
- 1 garlic bulb , cloves peeled
- 50g of galangal, peeled
- 50g of fresh ginger , peeled
- 3 red chillies
- 3 lemongrass stalks
- 50ml of water
Coconut rice
- 300g of basmati rice
- 700ml of coconut water , (the kind sold fresh for drinking)
Method
1
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
2
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
3
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
4
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
5
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
6
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
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Beef rendang
