Beef Rendang
Course: MainCuisine: Indonesian, MalaysianPrep time
20
minutesCooking time
1
hour30
minutesA slightly wetter version of beef rendang as experienced in Balinese restaurants.
Ingredients
1 kg braising beef, cubed
4 shallots
1 medium hot chili
1 head of garlic
5 cm piece of ginger
1 carrot
A splash of Shaoxing rice wine or dry sherry
A jar of rendang curry paste (I like Yeo’s)
1 x 400 ml can of coconut milk
1 beef stock cube
2 stalks of lemongrass
1 tsp tamarind concentrate or paste
1 tbsp kecap manis
1 packet of kale or spinach
1 flat tbsp plain flour
Directions
- Finely chop the shallots and gently fry in a little oil until golden brown. Add chopped chili, garlic and carrot and grated ginger and fry for another 3 minutes. Add a splash of rice wine and let it evaporate.
- Stir in the curry paste and cook for a minute. Add the coconut milk, stock cube, tamarind and kecap manis. Check the seasoning and add more tamarind (sour), kecap manis (sweet) or salt as required.
- Add the beef and the lemongrass split lengthways in half, bring to the boil, then transfer to the oven and cook for an hour at 160°C. Take out from the oven, check the seasoning and consistency. If the curry is too wet, thicken with flour (mix the flour in a cup with a little of the curry sauce, then stir in a bit more sauce into the paste and pour it back into the pan and stir well). Put back in the oven for 15 mins.
- Add in the chopped kale or whole spinach leaves and put back in the oven for another 15 minutes.
- The beef should be nice and soft by now. Serve with brown rice.