Beef rendang recipe

18 ingredients
8 steps

Ingredients

  • 800 g (28.2oz) Rump beef cut into cubes
  • 3 tbsp Sesame oil
  • 3 tbsp Vegetable oil
  • 1 Sweet potato, peeled and cubed
  • 16 Shallots peeled and left whole
  • 4 Cloves of garlic (crushed)
  • 1 tbsp Fresh ginger, peeled and grated
  • 1 Red chilli, seeded and finely diced
  • 2 tsp Turmeric
  • 2 tsp Ground cinnamon
  • 0.5 Cinnamon Stick
  • 1 tbsp Malaysian curry powder
  • 0.5 tsp Black pepper
  • 4 Lemon rind strips
  • 250 ml (8.8fl oz) Thick coconut milk
  • 125 ml (4.4fl oz) Beef stock
  • 1 tsp Sugar
  • 1 Pinch of sea salt and black pepper

Directions

  1. 1
    Heat the vegetable oil in a heavy based saucepan and seal the meat in batches.
  2. 2
    Remove the meat from the pan and keep warm.
  3. 3
    Add the sesame seed oil and the shallots to the pan and saute for 2 - 3 minutes, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 minutes making sure the spices are cooked and sizzling.
  4. 4
    Add the beef, lemon rind, coconut milk and stock.
  5. 5
    Season well with the sea salt and the sugar.
  6. 6
    Cover and simmer for 1 hour.
  7. 7
    If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened.
  8. 8
    Serve with steamed Thai rice.

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