Beef Rendang

Name: Beef Rendang
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Makes 4 adult portions
Cuisine: Indonesian
Ingredients: ¾-inch piece galangal (if available, if not, add a little more gingerroot); 3 garlic cloves; 1¼-inch piece gingerroot, peeled and roughly chopped; 3 red chilies, 2 seeded and all 3 roughly chopped; 3½ cups canned coconut milk; 4 shallots, roughly chopped; ¼ cucumber, finely diced; 1 handful cilantro leaves, chopped; 1 small red onion, finely chopped; juice of ½ lime; 1½ tablespoons olive oil; 3 kaffir lime leaves (fresh or dried), chopped or crushed; lime wedges boiled or steamed; Thai Jasmine rice; 3 ripe tomatoes, quartered, seeded and finely diced; sea salt and freshly ground black pepper; 2¼ pounds stewing or casserole beef; 1 teaspoon ground turmeric; 1½ teaspoon sea salt; 1 lemongrass stalk, outer layer removed and the rest roughly chopped

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
4 hr

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This delicious Indonesian coconut and beef curry needs to simmer about three hours, which gives you plenty of time to get on with doing the one hundred things you have to do before people start arriving.

Ingredients

4 shallots, roughly chopped
3 garlic cloves
1¼-inch piece gingerroot, peeled and roug

Asia
Indonesia
Main course
South East Asia
Spicy
Gluten-free

Method

Put the shallots, garlic, ginger, chilies, galangal, if using, lemongrass, turmeric and salt in a blender or food processor and add ⅔ cup water. Blitz to a smooth paste.
Put the spice paste in a large wok or saucepan, add the beef, coconut milk and lime leaves. Top up with water if the meat is not quite covered. Stir well and bring to a boil, then reduce the he