Spicy Beef Rendang

    Spicy Beef Rendang


    12 people made this

    Proper Indonesian rendang takes a long time to cook but it is not much work. Serve with rice and a vegetable side dish.

    Serves: 4 

    • Curry
    • 1kg beef
    • 1cm galangal
    • 3 stalks lemongrass
    • 6 lime leaves
    • 1 turmeric leaf, or 1 teaspoon turmeric powder
    • 6 cups (1 1/2 litres) light coconut cream
    • Spice Paste
    • 100g big chillies (ones that aren't hot)
    • 100g shallots
    • 5 cloves garlic
    • 2cm ginger
    • 2 teaspoons salt
    • 1 teaspoon hot chilli powder

    Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

    1. Spice Paste: Place the chillies, shallots, garlic, ginger, salt and chilli powder in a food processor and blend.
    2. Curry: Cut beef 3x4x4cm. Mix with the spice paste, galangal, lemongrass, lime and turmeric leaves.
    3. Cook the beef in a frying pan stirring occasionally for about 15 minutes until the beef hardens and the water reduces. Pour coconut milk in.
    4. Heat the beef and coconut for about 15 minutes or until the coconut milk boils.
    5. Take the beef out of the frying pan and set aside but keep boiling the coconut milk for 30 minutes until thickened.
    6. Lower the temperature and put the beef back into the frying pan with the coconut milk. Keep cooking for about 2-2 1/2 hours while stirring it occasionally. The thicker the sauce the more often we have to stir.
    7. After the colour changes to brown-black and oily (from the coconut), serve with rice.

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