Beef rendang

Name: Beef rendang
Total time: 5400 s
Yield: 3 people
Cuisine: British
Ingredients: 3 tsp vegetable oil; 300 g beef, cut into bite sized cubes; 2 lemongrass stalks; 100 ml cans coconut milk; 1 tsp chicken stock powder; 1 tsp tamarind paste; 10 dry chillies; 6-8 baby shallots; 1 thumb sized ginger; 1 thumb sized galangal

Fiera Hong @fiera29

Beef rendang

Saved

Ingredients

1 hr 30 mins

3 people

3 tspvegetable oil
300 gbeef, cut into bite sized cubes
2lemongrass stalks
100 mlcans coconut milk
1 tspchicken stock powder
1 tsptamarind paste
For paste
10dry chillies
6-8baby shallots
1thumb sized ginger
1thumb sized galangal

Saved

Steps

1 hr 30 mins

1

For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
2

Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end
3

Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool.