Beef Rendang
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Beef Rendang

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

Ingredients

4 people
  1. Rendang paste
  2. 2 red onions
  3. 3 lemongrass
  4. 5 cm ginger
  5. 1 tbsp chilli paste
  6. 1 tbsp garam masala
  7. 2 tsp tumeric (fresh or ground)
  8. 4 cloves garlic
  9. Curry
  10. 1 kg beef (I used beef skirt and asked butcher to cube it)
  11. 500 ml coconut milk
  12. 5 kafir lime leaves
  13. 2 tbsp desiccated coconut

Steps

  1. Put all the Rendang paste ingredients in a blender

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

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

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

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  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

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  6. Mix in the desiccated coconut and serve with jasmine rice

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