Beef Rendang
Delicious beef rendang that gets better the longer you leave it in the fridge!
Equipment
- 1 Large Wok, Deep Fry pan or large pot big enough to contain the whole curry
- Blender or food processor I find the blender does a better job of chopping the lemongrass, ginger and galangal into a fine paste
- Large oven tray Large enough to contain the whole curry. I use a big deep stainless steel tray
Ingredients
- 1 kg Beef – cut into chunky cubes
- 2 tbsp desiccated coconut
- 4 garlic cloves
- 2 onions
- 4 dried chillies soaked, drained, chopped
- 2 stalk lemongrass white part only
- 2 tbsp fresh ginger grated
- 2 tbsp fresh galangal grated
- 3 tbsp vegetable oil
- 1/2 tbsp turmeric powder
- 2 tbsp sweet smoked paprika
- 1 tbsp Malay curry powder
- 1 tsp sugar
- 1 tsp salt
- 800 ml coconut milk
Instructions
- Preheat oven to 160ºC
- Brown beef in wok, set aside
- Toss coconut in a hot, dry pan until golden and set aside
- Blend garlic, onions, chillies, 1 x lemongrass, ginger, galangal into a fine paste. Blender tends to do a better job than a food processor
- Heat wok, add oil and heat till smoking
- Add paste, cook for 5min or more until fragrant
- Add turmeric, paprika, curry powder, sugar, salt, toasted coconut. Cook for another 5 minutes.
- Add beef & coconut milk, enough to cover the beef. Bring to the boil
- Pour into a large baking pan
- Bury 1 x lemongrass cut in half in curry
- Bake, uncovered, for 2 hours or until beef just holds together when you poke a fork into it
- Store in fridge at least overnight before serving, the flavour will develop the longer you leave it