Beef Rendang

Submitted by Terese

"Enjoy, can be made a day ahead."

 

• Ready In: 3hrs 30mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 kg beef chuck steaks
• 1 stem fresh lemongrass, chopped
• 2 small fresh red chilies, chopped
• 1 medium onion, chopped
• 3 clove garlic, chopped
• 14.79 ml chopped fresh ginger
• 14.79 ml vegetable oil
• 1 medium onion, thickly sliced,extra
• 14.78 ml ground coriander
• 4.92 ml ground turmeric
• 9.85 ml ground cumin
• 1 cinnamon stick
• 8 fresh curry leaves
• 9.85 ml brown sugar
• 425 ml can coconut cream
• 14.79 ml lemon juice

directions

1. Cut beef into 3cm pieces.
2. Process lemongrass, chillies, onion, garlic and ginger until smooth.
3. Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
4. Add lemongrass mixture, cook, stirring until fragrant.
5. Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
6. Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
7. Discard cinnamon, stick in juice.

Reviews

[Daydream]

This was absolutely delicious. I followed the recipe exactly, apart from halving the quantity of meat, and three of us scoffed the whole lot! Oh, I also added extra curry leaves as I am quite addicted to them! I used a combination of low-fat and normal coconut cream. One suggestion is to soften the extra onion in the oil for a few minutes before adding the ground spices, because I discovered, when cooking them together, it was a bit dry and I needed to add extra oil. We will definitely make this again - it was so easy and tasty, and I was able to put my feet up before dinner as it bubbled away gently. Thanks Terese!

 

[Fairy Nuff]

A lovely warming meal for those cool nights. This was a hit with my family - no leftovers at all!! I made the recipe as directed except I used lite coconut milk because that was all I had.Thanks,I'll definitely make this again.