This beef rendang recipe is from Bill Granger's Bill's Everyday Asian recipe book. A good friend made it for us first...we loved it...and after looking through the book at all of the other recipes, we decided we'd buy a copy!
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The end result is a full of flavour Indonesian beef curry with the most tender meat and a perfect hum of lemongrass and warmth from the chillis. Enjoy with steamed jasmine rice and steamed or stir-fried Asian greens on the side.
Tip
- This beef rendang recipe is easily adapted if you’re cooking for less or more people. The quantity easily feeds 6 with leftovers - I fed 3 for dinner one night, had enough for 3 lunches the next day and put 3 portions in the freezer for another day.
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Ingredients
- 2 red onions, roughly chopped
- 5 cloves garlic, peeled
- 30g root ginger, grated
- 6 large red chillies, 3 de-seeded and roughly chopped, 3 roughly chopped
- 3 lemon grass stalks, white part only, roughly chopped
- 3 tbsp light-flavoured oil (I use groundnut oil)
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tsp turmeric
- 2kg stewing steak, diced
- 400ml tin coconut milk
- 400ml water
- 2 cinnamon sticks
- 1 tbsp tamarind paste or lime juice
- 2 tsp sea salt
- 1 tbsp soft brown sugar
To serve:
- steamed jasmine rice
- steamed or stir-fried Asian greens
Instructions
- Place the onion, garlic, ginger, chillies 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 and cook over high heat for 4 to 5 minutes or until the beef 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 to 2.5 hours, stirring occasionally, or until the meat starts to break up and most of the liquid has evaporated. Serve with steamed jasmine rice and steamed or stir-fried Asian greens.
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Beef Rendang
Ingredients
- 2 red onions roughly chopped
- 5 cloves garlic peeled
- 30g root ginger grated
- 6 large red chillies 3 de-seeded and roughly chopped, 3 roughly chopped
- 3 lemon grass stalks white part only, roughly chopped
- 3 tbsp light-flavoured oil (I use groundnut oil)
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tsp turmeric
- 2kg stewing steak diced
- 400ml tin coconut milk
- 400ml water
- 2 cinnamon sticks
- 1 tbsp tamarind paste or lime juice
- 2 tsp sea salt
- 1 tbsp soft brown sugar
To serve:
- steamed jasmine rice
- steamed or stir-fried Asian greens
Instructions
- Place the onion, garlic, ginger, chillies 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 and cook over high heat for 4 to 5 minutes or until the beef 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 to 2.5 hours, stirring occasionally, or until the meat starts to break up and most of the liquid has evaporated. Serve with steamed jasmine rice and steamed or stir-fried Asian greens.
Notes
- This beef rendang recipe is easily adapted if you’re cooking for less or more people.
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