Beef Rendang

This dish has been following us around lately, we saw Rick Stein cook it last week and then Dan from Food Urchin also posted his version. We saw it as a sign and resolved to make it as soon as we could.

As with most South East Asian dishes, there are various different recipes available, all of which vary quite considerably. Now that we know a little bit about the principles of that kind of cooking, we’re more confidently able to mix and match our favourite elements. While it may not be wholly traditional, the end result generally appeals to our tastes which, for us, is part of the fun of cooking something from scratch.

Serves Two

Paste

1 onion, chopped
2 large red chillies, chopped
3 gloves garlic, crushed
Thumb sized piece of ginger, grated
1 stalk lemongrass, chopped
Zest of half lime
1/2 tbs ground coriander, roasted and then crushed
1/2 tbs ground cumin, roasted and then crushed
1/2 tsp ground cinnamon
1/2 tsp ground turmeric

Vegetable oil
1 can coconut milk
500g of braising steak, cubed
1/2 tbs soft brown sugar
Salt
1 tsp tamarind concentrate/paste
Juice of half lime

Start by making the paste. Combine all elements and then either blend in a food processor or bash in a mortar and pestle.

Heat your wok until it’s hot, add some vegetable oil and the cream from the top of a tin of coconut milk. Fry until the combination begins to split.

Add the paste and fry until it darkens and becomes aromatic. Add the beef, ensure it is well coated with the paste and cook until browned all over.

Add the rest of the coconut milk, the sugar and salt, the tamarind and the lime juice. Bring to the boil and then reduce the heat, simmer for one hour.

Remove from the heat, leave to cool and then refrigerate overnight. When ready to eat, heat the curry slowly and serve with jasmine rice.

I cooked this yesterday and then left it in the fridge overnight so that the flavours could develop, interestingly I think we both preferred yesterday’s version as the ginger and lemongrass came through much more and added a lightness to the overall flavour. I’m happy with the way this turned out but next time I need to remember to increase the chilli.