Beef Rendang

Name: Beef Rendang
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 6 dried red chiles, crushed; 3 lb 5 oz/1.5 kg braising steak, cut into 1 inch/ 2.5 cm cubes; salt and freshly ground black pepper; 5-6 Kaffir lime leaves; 1 tablespoon turmeric powder; 1 stem of lemongrass, crushed; 14 fl oz/400 ml canned coconut milk; vegetable oil, for frying; juice of 2 limes; ½ teaspoon tamarind concentrate; 3 garlic cloves, peeled and finely chopped; 6 shallots, peeled and finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This classic Asian dish makes a great change from good old beef casserole. It is quite hot and dry, but the addition of the coconut milk softens this. It is very delicious served with plain boiled rice.

Ingredients

3 lb 5 oz/1.5 kg braising steak, cut into 1 inch/ 2.5 cm cubes
6

Asia
Main course
Spicy
Gluten-free

Method

Put the chiles, lemongrass, shallots, and garlic into a food processor and whiz to form a paste.

Heat some vegetable oil in a large casserole and brown the beef. Remove the beef and set aside.

Using the same casserole, cook the paste, stirring all the time, for about 1 minute. Add the turmeric, lime leaves, tamarind concentrate, lime juice, and some black pepper and mix well.