16 July 2012
Beef Rendang Recipe
2 red onions, roughly chopped
5 garlic cloves, peeled
2 tablespoons grated ginger
6 long red chillies 3 deseeded and roughly chopped & 3 roughly chopped
3 lemongrass stalks, white part only, roughly chopped
3 tablespoons light flavoured oil
2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
2kg stewing steak, diced
400ml tin coconut milk
2 cinnamon sticks
1 tablespoon tamarind paste or lime juice
2 teaspoons sea salt
1 tablespoon soft brown sugar
Place the onion, garlic, ginger, chilli and lemon grass in a food processor and pulse to a paste. Heat the oil in a large heavy based pan over medium heat. Add the paste and the cumin, coriander and turmeric and cook, stirring for 2 minutes or until fragrant.
Add the stewing steak, increase the heat to high and cook for 4-5 minutes or until the steak is just sealed. Add the coconut milk, 400ml water, cinnamon sticks, tamarind paste, salt and sugar and bring to the boil. Reduce the heat and simmer uncovered for 2-2 1/2 hours, stirring occasionally, or until the meat starts to break up and most of the liquid has evaporated. Serve with steamed rice and asian greens. Serves 6-8
My friend Linda told me about this recipe when I had dinner at her place in Sydney.
Everybody asks for the recipe for this dish once they’ve tried it, if you like asian food enjoy, it’s delicious, it’s from Bill Grangers Bill’s Everyday Asian cookbook. A cookbook I’d recommend for the tasty recipes as well as the beautiful food styling.
Above excerpt © Harper Collins Publishers and Bill Granger | Photography © Mikkel Vang