Beef rendang recipe
Tender beef with the spice of chilli and the sweetness from sweet potato creates an exciting stew-type dish bursting with flavour, especially if you can keep it a day or two before eating.
Ingredients
- 800 g Rump beef cut into cubes
- 3 tbsp Sesame oil
- 3 tbsp Vegetable oil
- 1 Sweet potato, peeled and cubed
- 16 Shallots peeled and left whole
- 4 Cloves of garlic (crushed)
- 1 tbsp Fresh ginger, peeled and grated
- 1 Red chilli, seeded and finely diced
- 2 tsp Turmeric
- 2 tsp Ground cinnamon
- 0.5 Cinnamon Stick
- 1 tbsp Malaysian curry powder
- 0.5 tsp Black pepper
- 4 Lemon rind strips
- 250 ml Thick coconut milk
- 125 ml Beef stock
- 1 tsp Sugar
- 1 Pinch of sea salt and black pepper
Details
- Cuisine: Malaysian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Heat the vegetable oil in a heavy based saucepan and seal the meat in batches. Remove the meat from the pan and keep warm.
- Add the sesame seed oil and the shallots to the pan and sauté for 2 - 3 minutes, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 minutes making sure the spices are cooked and sizzling.
- Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and simmer for 1 hour.
- If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened. Serve with steamed Thai rice.
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Ching-He Huang's fried chilli chicken
Image courtesy of UKShallot.com