Beef Rendang

Name: Beef Rendang
Yield: Serves 8-10
Cuisine: Malaysia
Ingredients: 1 tablespoon ground turmeric; ½ teaspoon tamarind concentrate; 1 blade of lemon grass, halved lengthways; 4–6 shallots, finely chopped; Salt; 2–3 Kaffir lime leaves; 350 ml (12fl oz) thick coconut milk; 4–8 dried red chilli peppers, seeded and finely chopped; 1½ tablespoons lime juice; Freshly ground black pepper; 1.4 kg (3lb) brisket of beef or braising steak, cut into large chunks; 4 tablespoons groundnut oil; 1 tablespoon finely chopped garlic

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Beef or Chicken Rendang is one of Malaysia’s classic dishes. It is dry and hot. I ate it every day for breakfast while I was staying in Malacca.

Ingredients

4–8 dried red chilli peppers, seeded and finely chopped
4–6 shallots, finely chopped
1 tablespoon finely ch

Asia
Malaysia
South East Asia
Gluten-free
Spicy
Breakfast

Method

Right, first grind the chillies, shallots and garlic to form a paste in a blender or a pestle and mortar. Season the beef with salt and pepper. Heat the oil in a flameproof casserole and quickly brown the beef. Remove.

Fry the paste for a minute or two, taking care not to let it burn, then add all the remaining ingredients. Add the browned beef, cover and cook gently for about 1 hour, u