Beef Rendang
Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
- 1kilograms beef chuck, diced
- 185grams rendang curry paste
- 1 cinnamon quill
- 1/4 cup tamarind puree
- 2 stems lemongrass, bruised
- 125milliliter salt-reduced beef stock
- 400grams lite coconut milk
- 6 kafir lime leaves
- 750grams Jasmine rice (to serve)
- 250grams pickled qukes (to serve)
- 6 long red chilli , chopped (to serve)
- 100grams toasted coconut (to serve)
- 2 bunches Asian green , steamed (to serve)
Method
Step 1 of 4
Heat a heavy based casserole dish over medium-high heat. Spray dish with oil. Cook the beef in batches, turning until browned. Transfer to a clean plate.
Step 2 of 4
Add the curry paste, cinnamon, tamarind and lemongrass to dish. Stir for 1 minute until fragrant. Return the beef to dish.
Step 3 of 4
Add stock, coconut milk and half the lime leaves. Stir, season and cover. Reduce heat to medium-low. Simmer, stirring occasionally for 45-50 minutes until beef is tender.
Step 4 of 4
Scatter curry with remaining shredded lime leaves and sliced red chilli. Serve with rice, pickled qukes, coconut and steamed green vegetables.
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