Beef Rendang

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  • 1 large red onion
  • 6 garlic cloves
  • 10cm/4in piece of peeled ginger
  • 5cm/2in peeled galangal (optional)
  • 1 red pepper
  • 4 dried hot chillies
  • 10ml/2tsp ground coriander
  • 10ml/2tsp ground cinnamon
  • 5ml/1tsp ground cloves
  • 5ml/1tsp ground turmeric
  • Dash of vegetable oil
  • 1.1 kg/21/2lb stewing or braising steak
  • 1.1 litres/2 pints coconut milk
  • 1 stalk lemon grass
  • 2.5ml/1/2tsp salt

1. Process the onion, garlic, ginger, galangal, pepper, chillies, spices and a splash of water until smooth.

2. Heat the oil in a large, wide casserole and cook the spice paste for 5 minutes. Add the meat and cook for a couple of minutes, then add the coconut milk, lemon grass and salt.

3. Bring to the boil, stir, reduce heat and simmer for 2 hours or until the meat’s tender and the sauce thickened.

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