Foodbuzz

Sunday, 10 June 2012

Beef Rendang (Slow cooked Beef curry)

Pin It!
I just came back from a wonderful holiday in beautiful Slovenia and what's the first thing I want to do?! Have a beef rendang! Typical isn't it? Beef rendang is one of my absolute fave dishes. Beef slow cooked with spices and coconut milk until it becomes meltingly tender, whose aroma just wets the taste-buds in anticipation. It's always a good idea to cook a bigger batch since it's so enticing and you will definitely want to have it for more than one meal. Keeping it overnight also intensifies it's flavours to make it all the more enjoyable!
This is not my first time cooking beef rendang, I've made it before with another recipe but something went wrong with that. However, the recipe I've used today is from Jason, author of Feast to the World. I've only recently discovered this blog but am absolutely loving it as he always cooks very good South east asian food. Have also found out that he may be starting a Singaporean Supper Club in London so oh yeah!! Will keep lookout for that as it's gonna be spectacular!! 

I've made tiny changes to his recipe as i didn't have all the ingredients on hand but it turned out extremely tasty too so thanks Jason for this wonderful recipe! It's a keeper!! I also serve it with cucumbers as that's how my hubby had it while growing up. ;)

Update (28/01/2013)
I cooked Beef Rendang again, this time using a combination of Feast to the World and Mummy I can cook rendang recipe and it turned out better than when I first made it! I was also very happy to have finally found candle nuts  and they definitely made a difference as the rendang was way creamier than the first time i made it.

Ingredients (Serves 2 to 4)

1kg stewing steak, cut into large 3cm chunks
400ml coconut milk
300ml water
1 1/2 tbsp dark brown sugar
1 cinnamon stick
4 star anise
4 cloves
sea salt and freshly ground pepper
Sunflower oil

For the Rempah (Spice Paste):
100g  desiccated coconut
4 large red chillies, deseeded and chopped
2 tbsp ground coriander
1 tbsp ground cumin
1 medium onion, chopped
6 lime leaves
6 candle nuts(or macademia nuts)
2 tbsp finely chopped fresh ginger
2 tbsp finely chopped fresh galangal
3 stem lemongrass, bruised and cut into 3 pieces


Method
1) To prepare the spice paste, fry the coconut in a dry frying pan over medium-low heat for 5-6 minutes, until lightly brown, stirring constantly to prevent burning. 
2) Put all the spice paste ingredients in a food processor, together with the toasted coconut and whizz into a smooth paste. Add a little of the oil if necessary to keep the mixture turning.
3) In a large heavy-based pot , heat up 2 tablespoon of the oil and stir-fry the paste over low-moderate heat for about 3 minutes, until fragrant and most of the moisture have evaporated. Add the beef along with the coconut milk, sugar, cinnamon, cloves and star anise. Bring slowly to the boil over medium heat. Cover and let it remain cooking in the oven for at least 4 hours at 150 deg C. Give it a stir every hour and top up with water if required.
4) The rendang is ready when the meat is tender and the sauce has almost dried up, leaving a thick consistency and is shiny with a thin layer of oil.
5) Season with salt/sugar to taste.
6) Serve hot with some steamed rice and sliced cucumbers.


25 comments:

  1. Brilliant looking dish Sylvia! I'm glad you like the recipe and thank you for the mention :) x

    ReplyDelete
    Replies
    1. Thanks J! and Thanks for a great recipe!

      Delete
  2. Lovely.. I actually like hot food in warm weather. Can't wait to try!

    ReplyDelete
  3. Great recipe. Would you be happy to put up a link to it in my Food on Friday – Asian Food Series.

    ReplyDelete
    Replies
    1. Thanks Carole! Would be great to link it up! :)

      Delete
    2. thanks for linking this in Sylvia. No worries about the duplicate link, I've taken it out for you. Have a great week.

      Delete
  4. I love beef rendang but I've never tried to make it at home. I can do this :)

    ReplyDelete
    Replies
    1. It's really easy to prepare but it just takes some time to cook.

      Delete
  5. I love beef rendang, slowly cooked till meltingly soft. Abit curious though, most of the sauces I see are quite brown and dark, yours look really light and golden?

    ReplyDelete
    Replies
    1. I thought that it looks too light as well but it tasted right and the beef was real tender. :) Cooked it for almost 4 hours but it didn't turn dark so I think it may have been a problem with the coconut milk i used. Didn't get a chance to drop by Chinatown so I just bought coconut milk from Sainsburys. It probably contained too much water? Will have to buy a better brand of coconut milk to try it out again soon!

      Delete
  6. I haven't had let alone cooked one in ages. Maybe I should cook it this weekend? :)

    ReplyDelete
  7. My husband told me to cook this a long time ago and forgot about it. I have never had beef rendang because it sounds too spicy for me, but maybe I can reduce chili to make for me and the kids, and regular recipe for my husband! I know he'll be thrilled to have this dish!

    ReplyDelete
    Replies
    1. Yes you can always reduce the chilli to your liking and it'll still be tasty!

      Delete
  8. Sylvia, you might not believe me, but apart from steak tartare it's the only beef dish I order in restaurants! I love it and still remember the first time I tasted it. I have posted it a long time ago and when I see your gorgeous photos I'm ashamed of mine and really feel I need to remake them (and prepare this wonderful dish again!).

    ReplyDelete
    Replies
    1. Yes, you are right! I don't believe you!! haha
      Thanks for the compliments but as Shu Han has noticed, the colour is not very right but I'll try to rectify it the next time I cook it!

      Delete
  9. Love beef rendang. It is one of my favourite dishes and I like to cook in a big batch and freeze.

    ReplyDelete
    Replies
    1. I need to try cooking this again to get the colour right and yes, this time, i'll cook more to freeze! :)

      Delete
  10. I don't remember ever having beef rendang. I love all of the seasoning and the fact that it's stewed in coconut milk. The addition of the macadamia nuts is very interesting. I'm bookmarking this for the fall when the weather is cooler. Definitely something I would eat to warm up with or when I wanted comfort food! Thanks for sharing this really tasty recipe!

    ReplyDelete
  11. I always thought cooking rendang is such a chore! Your version certainly is inspiring!

    ReplyDelete
    Replies
    1. It was surprisingly easy! I just need to get the colour right!

      Delete
  12. This recipe looks fabulous. Thank you for sharing your food and travel experiences with the world. I love doing the same and write about it here, www.hometownslop.blogspot.com.

    Very excited to try these recipes.

    Jeff

    ReplyDelete
  13. Hi there just to let you know that this link to Food on Friday: Beef was showcased today in my Need Some Inspiration Series. Cheers

    PS I realised that I wasn't signed up yet to follow your blog. Sorry about that. I have signed up now and hope you will follow Carole's Chatter back.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...