Beef Rendang

December 18, 2014 • Posted in: curry, Beef, Slow Cooked, Donna Hay

From Donna Hay's 'The New Classics'. It's worth tracking down the fresh galangal and turmeric!

Ingredients

Coconut Chilli Sambal

  • 1 1/2 (150g) cups grated fresh coconut
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp finely chopped palm sugar
  • 1 cup coriander
  • 1 long green chilli, roughly chopped

Rendang Curry Paste (makes 1 1/2 cups)

  • 2 tbsp coriander seeds
  • 1/4 tsp white peppercorns
  • 1/2 cup (40g) desiccated coconut
  • 3 long red chillies, roughly chopped
  • 2 eschalots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 6 cm piece (30g) fresh galangal, peeled and rough chopped
  • 6 cm piece (30g) fresh ginger, peeled and roughly chopped
  • 2 cm piece (10g) fresh turmeric, peeled and roughly chopped
  • 1 stalk lemongrass, white part only, sliced
  • 4 kaffir lime leaves, shredded
  • 1 tbsp dark palm sugar
  • 2 tbsp peanut oil

Beef Rendang

  • 1 tbsp peanut oil
  • 1 x 1.5kg beef brisket, halved
  • sea salt flakes
  • 1 1/2 cups rendang curry paste
  • 800mL coconut milk
  • 1 1/2 cups (375 mL) water
  • 2 tbsp fish sauce
  • 6 kaffir lime leaves
  • 1 stalk lemongrass, bruised
  • 1/4 cup (60mL) lime juice

Instructions

Coconut Chilli Sambal

Place ingredients into a food processor, process until roughly chopped


Rendang Curry Paste

  1. Heat a small frying pan over medium heat. Add the coriander seeds and peppercorns and toast, shaking the pan frequently, for 2-3 minutes or until fragrant and light golden.
  2. Place in a small food processor and process until ground. Return the pan to the heat, add the coconut and cook, shaking the pan frequently, for 2-3 minutes or until toasted.
  3. Add the coconut to the spices with the chilli, eschalot, garlic, galangal, ginger, turmeric, lemongrass, lime leaves, sugar and oil and process, scraping down the sides of the bowl, until smooth.

Beef Rendang

  1. Preheat oven to 180C. Heat the oil in a large, heavy-based saucepan over high heat. Sprinkle the beed with salt and cook for 4-5 minutes each side or until well browned. Set aside.
  2. Add the curry paste and cook, stirring, for 1-2 minutes or until fragrant. Add the coconut milk, water, fish sauce, lime leaves and lemongrass and bring to the boil. Return the beef to the pan and cover with a tight-fitting lid. Roast for 2 hours.
  3. After 2 hours has elapsed, turn and roast again for another hour or until the beef is tender and the sauce reduced.
  4. Add the lime juice and stir to combine. Top with the coconut and chilli sambal.
Preparation time: 45 minutes
Cooking time: 3.5 hours
Serves: 4

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