Beef Rendang

Name: Beef Rendang
Yield: 4 people
Cuisine: British
Ingredients: Rendang paste; 2 red onions; 3 lemongrass; 5 cm ginger; 1 tbsp chilli paste; 1 tbsp garam masala; 2 tsp tumeric (fresh or ground); 4 cloves garlic; Curry; 1 kg beef (I used beef skirt and asked butcher to cube it); 500 ml coconut milk; 5 kafir lime leaves; 2 tbsp desiccated coconut

Hayley Bradley @Hayley_eats

Bristol, UK

This is another recipe I was taught in Malaysia. I learnt that the proper way to cook a rendang curry is until the sauce nearly disappears, which is very different to the thin sauce rendangs I have been used to eating.

Hayley Bradley @Hayley_eats

Saved

Ingredients

4 people

Rendang paste
2red onions
3lemongrass
5 cmginger
1 tbspchilli paste
1 tbspgaram masala
2 tsptumeric (fresh or ground)
4 clovesgarlic
Curry
1 kgbeef (I used beef skirt and asked butcher to cube it)
500 mlcoconut milk
5kafir lime leaves
2 tbspdesiccated coconut

Saved

Steps

1

Put all the Rendang paste ingredients in a blender
2

Blend until they make a paste, I added a few tablespoons if water to bring it all together
3

Heat 2 tbsp oil in a deep frying pan and cook the paste until the oil surfaces
4

Add the beef, stir through for 2 minutes then add the coconut milk and lime leaves
5

Once it looks like it going to start boiling turn it down and cook low until the meat is tender and the sauce thickens - about 35-45 mins
6

Mix in the desiccated coconut and serve with jasmine rice