Servings: 4 – 6 | Prep time: 20 mins | Cook time: 2 hour and 4 mins | Total: 2 hours and 24 mins
This Beef Rendang recipe is worth the lengthy time it takes to slow cook the beef. The paste and the rest of this delicious recipe are made from scratch.
- 1 tsp ground coriander
- 1 tbsp chilli flakes
- 8cm piece ginger, finely chopped
- 1 tsp turmeric powder
- 5 garlic cloves, crushed
- 10 shallots, chopped
- 4cm piece galangal, finely grated
- 1/2 cup desiccated coconut
- 800g porterhouse beef, diced
- 4 stalks lemongrass
- 800ml (2 cans) coconut milk
- 1/4 cup fried shallots
- 1 cup yoghurt
- 2 tbs fresh coriander, chopped
- 2 1/2 cups basmatti rice
- Bring a saucepan of water to the boil, then reduce heat to simmer and steam the desiccated coconut by placing it in a metal strainer in a steamer over the saucepan for 5 minutes. Let the desiccated coconut rest for 2 minutes, then cook by stirring often in a fry pan over medium heat for a further 3 minutes, or until well browned.
- Make the paste by combining ground coriander, chilli flakes, ginger, turmeric, garlic and shallots in a food processor and mix, adding 2 tablespoons of water at a time regularly while blending until the mixture becomes pasty.
- In a bowl, mix the beef with the paste, then cook the beef in a large fry pan over medium heat for 4 minutes, stirring often. Add desiccated coconut, lemongrass, galangal and coconut milk and bring to the boil, stirring constantly. Turn the heat down as low as possible and simmer for 1 hour and 50 minutes, stirring occasionally.
- Prepare the rice as per packet instructions, then serve beef rendang by first removing lemongrass, then by topping with fresh coriander and fried shallots and serve with rice alongside a 1/4 cup of yoghurt.