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: 2¼ pounds stewing or casserole beef; sea salt and freshly ground black pepper; lime wedges boiled or steamed; 4 shallots, roughly chopped; 3 kaffir lime leaves (fresh or dried), chopped or crushed; 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; 1 small red onion, finely chopped; juice of ½ lime; 1 lemongrass stalk, outer layer removed and the rest roughly chopped; 1 handful cilantro leaves, chopped; 1½ tablespoons olive oil; Thai Jasmine rice; ¼ cucumber, finely diced; 3 ripe tomatoes, quartered, seeded and finely diced; 3½ cups canned coconut milk; 1½ teaspoon sea salt; 1 teaspoon ground turmeric

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
Gluten-free
Spicy

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