This looks like a lot of ingredients, but you will probably find half of them in your pantry. If not, it’s a good excuse to buy them and make this recipe again and again. The flavours are even better if made a day before eating.
BEEF RENDANG RECIPE
Serves 4-6
Spice mix
2 red chillies, roughly chopped
6 cloves garlic
2cm piece ginger, grated
1 onion, roughly chopped
¼ cup oil
Zest of 1 lemon
1 tsp salt
800g rump steak, cut into 4cm pieces
1 cinnamon stick
3 star anise
2 lemongrass stalks, bruised
¼ cup tamarind
2 tsp cardamom
1 cup coconut cream
1 cup beef stock
1 Tbsp brown sugar
4 lime leaves
To serve
3 cups cooked rice
6 flatbreads
¼ cup coriander
¼ cup toasted coconut
- Preheat the oven to 160C.
- Place the chillies (with the seeds), garlic, ginger, onion, oil, lemon and salt in a food processor, blitzing until it forms a paste.
- Heat a heavy-based ovenproof casserole dish to medium heat and add the spice mix, cooking for 3 or 4 minutes until the aromas are flowing. Remove and set aside while you brown the meat.
- In the same pot brown the meat in batches until golden. Add a little extra oil if needed.
- Return all the meat and spice to the pot along with the cinnamon stick, star anise, lemongrass, tamarind, cardamom, coconut cream, stock, sugar and lime leaves.
- Give it all a good stir, bringing it to a simmer. Cover and place in the oven for 2½ hours. Check once or twice to ensure there is enough liquid. Remove and season. Serve with hot rice and heated flatbread. Garnish with chopped coriander and sprinkle with coconut.
