Sumatran Beef Rendang

Name: Sumatran Beef Rendang
Ingredients: 170 g Red Chilli; 90 g Thai Shallots; 40 g Garlic; 4 stalks Bruised Lemon Grass; 12 g Candlenuts; 12 g Galangal; 12 g Salt; 8 g Turmeric Powder; 2 tablespoons Tamarind; 4 pieces Lime Leaf; 1 teaspoon palm sugar; 1 teaspoon ground coriander; 1 teaspoon toasted cumin seeds (ground); 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground clove; 2 pieces cardamom pods; 1/2 teaspoon ground fennel; 1.6 kg Shin or Braising Steak cut into 2cm cubes; 1600 milliliters coconut milk

19 ingredients

6 steps

Ingredients

170 g Red Chilli
90 g Thai Shallots
40 g Garlic
4 stalks Bruised Lemon Grass
12 g Candlenuts
12 g Galangal
12 g Salt
8 g Turmeric Powder
2 tablespoons Tamarind
4 pieces Lime Leaf
1 teaspoon palm sugar
1 teaspoon ground coriander
1 teaspoon toasted cumin seeds (ground)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 pieces cardamom pods
1/2 teaspoon ground fennel
1.6 kg Shin or Braising Steak cut into 2cm cubes
1600 milliliters coconut milk

Directions

1

Blend all the ingredients into a paste except the palm sugar, lime leaf, lemon grass and cardamom. You may need to add a little water to the blender.
2

Put the paste into a wide based pan and fry the paste gently in 1 tbsp of oil
3

Add the coconut milk, lemon grass stalks, lime leaves and cardamom, and bring to the boil continuing to stir from time to time
4

Add the beef and simmer uncovered until the coconut milk has significantly reduced and thickened. The oils should start to separate
5

Add the palm sugar and continue to cook until the coconut milk has almost gone.
6

Season to taste and serve with steamed white rice.