Slow-Cooked Beef Rendang Curry
Ingredients
- 1 large brown onion ,diced
- 6 tbsp freshly grated fresh ginger
- 6 cloves garlic ,finely chopped
- 6-12 long red chillies ,increase or decrease to taste
- 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 braising beef ,cut into large pieces
- 2 cups coconut milk
- 1 cup beef bone broth
- 3 tsp coconut sugar
- 2 tsp salt
- 1 lime ,juiced
- 4 kaffir lime leaves ,finely sliced
- lime wedges ,to serve
Instructions
- 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.
Notes
Serving Suggestions:
Serve with rice.
Serve with some mixed vegetables (such as carrots, green beans, cauliflower, cabbage, onion and eggplant) cooked in coconut milk, garlic, chilli, turmeric, ground coriander, ground cumin and salt.
Serve with a fresh, zesty cabbage salad. You can find a recipe for an Asian Cabbage Slaw on The Health Emporium website.
This recipe would also work very well with chicken, diced lamb or shanks, beef short ribs or beef shin.