Beef Rendang Recipe

Beef Rendang Recipes

Ingredients :

3 tbsp coconut or vegetable oil

750g (1.5 lb) braising beef, sliced

900ml (1.5 pints) coconut milk

150ml (1/4 pint) water

1 tbsp palm sugar or soft brown sugar

4 kaffir lime leaves, shredded

3 star anise

1 large cinnamon stick

1/2 tsp salt


Spice paste -

1 tsp salt

1 tsp turmeric

1/2 tsp chili powder

6 garlic cloves, chopped

5cm (2 inch) piece of fresh root ginger, peeled and grated

5cm (2 inch) piece of fresh galangal, peeled and grated

1 tsp black peppercorns, crushed

4 cardamom pods, bruised

4 red chilies, chopped

1 lemon grass stalk, chopped

3 large onions, chopped

2 tbsp tamarind liquid

Method :

Put the spice paste ingredients up to and including the chilies in a blender or food processor and process until roughly chopped or pound in a mortar with a pestle. Add the lemon grass and onions and process to a dry paste. Add the tamarind liquid and blend to a soft paste.

Heat the oil in a large saucepan and fry the beef until browned on all sides. Remove with a slotted spoon and reserve.

Add the spice paste to the hot pan and fry for 2-3 minutes, stirring constantly. Return the beef to the pan with all the remaining ingredients and bring slowly to the boil, stirring constantly.

Reduce the heat and simmer very gently for 4-4.5 hours, stirring occasionally, until the meat is tender and the sauce has reduced and thickened.

When the sauce is very thick, increase the heat and, stirring constantly, fry the beef in the thick sauce until the meat is a rich brown color.

Serves 4-6

Hot, spicy and dry, a rendang's flavor improves with long slow cooking, as well as being kept for a couple of days in the refrigerator.

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