A recipe for beef rendang.
- 1/2 cup desiccated coconut
- 1 tsp ground coriander
- 1 tbsp chilli flakes
- 8cm piece ginger, finely chopped
- 1 tsp turmeric powder
- 5 garlic cloves, crushed
- 10 shallots, chopped
- 800g porterhouse beef, diced
- 4 stalks lemongrass
- 4cm piece galangal, finely grated
- 800ml (2 cans) coconut milk
- 2 tbs fresh coriander, chopped
- 1/4 cup fried shallots
- 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.
This dish can optionally be served with yoghurt in the serving bowls.
- Serving Size: 6
- Calories: 1099
Keywords: beef rendang, beef curry