Mouth-wateringly fragrant and flavoursome, you will feel like you are back on a gorgeous tropical holiday while eating this beautifully spiced curry.
As with all slow-cooked dishes a cut of beef with some fat in it will produce a dish that is succulent, tender and delectable. Chuck, blade, topside or stewing or braising steak would all be appropriate. These kind of secondary cuts are not only kind on the wallet, they’re also packed with flavour. Always chose grass-fed and finished beef as it is nutritionally superior, containing considerably higher levels of antioxidants, minerals and other significant nutrients, and is also richer in good omega 3 fats and lower in detrimental omega 6 fats, and additionally tastes so much better. Not using industrial feedlots benefits the environment and makes for happier, healthier animals.
It is a great idea to make a big batch of this curry as it keeps well for a few days, with the flavours only developing and increasing with time. It is also suitable for freezing.
Slow-Cooked Beef Rendang Curry
- 1 large Onion
- 6 tbsp Finely Grated Fresh Ginger
- 6 cloves Garlic finely chopped
- 6-12 long Red Chillies increase or decrease depending on how hot you like it
- 2 stalks Lemongrass peeled and roughly chopped
- 2 tbsp Finely Grated Fresh Turmeric or 2 tsp dried turmeric
- 1/2 cup Desiccated Coconut
- 4 tbsp Coconut Oil
- 1 kg Beef chuck, blade, topside or braising steak cut into large pieces
- 2 cups Coconut Milk
- 1 cup Beef Bone Broth or Stock or water
- 3 tsp Coconut Sugar
- 2 tsp Salt unrefined
- 1 Lime juiced
- 4 Kaffir Lime Leaves finely sliced
- Lime Wedges to serve
- To make the rendang paste, blend the onion, ginger, garlic, chillies, lemongrass and turmeric in a food processor, or pound in a mortar and pestle, until it is fairly smooth.
- Fry the coconut in a dry pan, stirring, until it is lightly browned. Set aside.
- Return the pan to the heat, add the coconut oil and then cook the beef, stirring often, until all the pieces are well browned. It is a good idea to brown the beef in batches so it doesn’t stew in the pan.
- Add the spice paste, desiccated coconut, coconut milk, coconut sugar, salt, lime juice, lime leaves and beef broth or water. Bring to a simmer, then reduce the heat to low and cook for 3 hours, stirring occasionally.
- By the end of the cooking time the liquid will be very reduced and rich, and the meat will be extremely tender and succulent. Rendang is quite a dry curry with a rich, thick sauce.
- Taste for salt and serve with lime wedges.