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This recipe does take a while to prepare and cook but it is very worthwhile and has a lovely rich sauce, so try this Indonesian Beef Rendang.
1 kg Beef (Bottom Round)
1-liter Coconut Milk (3sm tins and made to one liter with water)
Grind together and put on one side, 1 tbsp Coriander seeds, 1 tsp Cumin seeds, and 1 tsp white peppercorns.
2 Star Anise.
Half cup toasted coconut (pound in the pestle until oil is released and it looks like a paste)
1 Turmeric Leaf (Leave leaf whole but tear side to stem along with leaf) this releases flavor.
2 stems of lemongrass crushed along the stem.
2 Lime leaves.
2” Galangal
2” Ginger
Soak 1-2 tsp Tamarind pulp in a little water and set aside for later.
Curry Paste:
Ingredients
2cm Fresh Turmeric.
10 Shallots
5 Cloves Garlic
10 large red chilies (deseed if want milder curry)
Method:
Blitz all these ingredients together to form a paste and then mix in Ground seeds.
To make Curry:
Cut beef into large cubes.
Put tbsp oil of choice in the cooking pot (I use a wok).
Add Curry paste and garlic and ginger cook and stir for 5 mins, add beef and stir to combine.
Add coconut milk/tamarind water mix and stir to combine.
Slowly bring to a gentle simmer, add torn turmeric leaf, lemongrass, and lime leaves, and star anise.
Cover the pan and cook until meat is tender at least 3 hrs on a low simmer, stirring occasionally.
Add Coconut paste about a half-hour before end cooking.
When cooked remove turmeric leaf and lemongrass stalks.
This curry should traditionally have a very thick paste and also eaten the next day to allow the flavor to develop.
However, as Europeans prefer a runnier sauce you can choose not to reduce it down as much.
Enjoy!
Prepared, tried, and tested Carol Taylor
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