Food and cooking, Lifestyle

Beef Rendang

So I was totally convinced the other day that I had previously posted my incredible (if I may say so myself) beef rendang recipe, but a search of my past posts told me that I haven’t (d’oh).

Better late than never right?

I looooooooove a beef rendang.  The flavours are so rich and complex, there really isn’t any other curry like it.  I guess that’s why people call it “the king of all curries.”  I love curries, but I’m pretty sure that this is my favourite one. It. Is. The. BOMB.

Like many of my recipes, I don’t have time to be standing and stirring a pot for hours on end, so I convert it to a pressure cooker recipe.  I can hear you all now, “Can this be done in a slow cooker?”  (Am I right?) – well, I can’t see why not.  I convert slow cooker recipes to pressure cooker recipes ALL THE TIME and have never had a problem.  I just never have quite enough time in the morning to get a slow cooker on (even though my cooker has both functions), so pressure cooking it has to be!!

 

Alright, enough rabbiting on… I still haven’t written a blog post for Monday yet (AARGH – **face palm**).  Here is my AH-MAZE-ING Beef Rendang recipe

INGREDIENTS

Spice paste

  1. 12 dried or fresh chillies (if you cannot eat spicy food, substitute this for capsicum or any ratio in between)
  2. 2 french shallots (or small brown onions)
  3. 8 cloves of garlic
  4. 4 squeezes (??tsp) of lemongrass paste (I buy the fresh stuff from the supermarket) or 4 bashed stalks of lemongrass (that you will later fish out of the curry)
  5. 3 tbs fresh ginger – microplaned (or my latest method is to stick it in my NutriNinja bullet blender and blast it)
  6. 2 tbs peanut oil (or other oil if you are allergic obviously!)
  7. A shake of paprika and tumeric

Curry

  1. 1 kg chuck steak in 4 cm cubes
  2. 1 tbs oil
  3. 1 cinnamon stick
  4. 1/4 tsp clove powder (or ground whole cloves)
  5. 1/2 tsp cardamom
  6. 3 star anise
  7. 1 tsp lemongrass past (or a bashed stalk)
  8. 400mL (1 can) coconut cream/milk
  9. 2 tsp tamarind puree (be conservative with this) – you can buy this in a jar from the Asian section of the supermarket
  10. 4 large kaffir lime leaves very finely sliced (seriously – get your own tree; soooo much cheaper than buying them!!)
  11. 1/3-1/2 cup dessicated coconut (and then I like some shredded stuff for garnish at the end)
  12. 1 tbs palm/brown sugar
  13. 1.5 tsp salt

METHOD

  1. Blend your spice paste in a food processor/Nutribullet until fine and smooth
  2. Brown beef in a wok/pan with oil and remove from pan
  3. Add spice paste to the wok and fry for 2-3 min until aromatic
  4. Add all the ingredients for the curry + the beef to the pressure cooker and cook for 1 hour
  5. On a medium heat, reduce the sauce for 30 min (I have a function on my cooker that does this, else you can do it in a pot on your stove)
  6. Serve with steamed or coconut rice

 

I really hope you give this curry a try – YOU WILL SERIOUSLY NOT REGRET IT.

It is amazing.  Astounding even.

I will post the recipe for the coconut rice separately, as then it will be easily searchable to go with other meals, but traditionally – this curry really must go with the coconut rice.  It tastes even better that way.

Post me a pic and a comment (and review) if you try it…

Looking forward to hearing back from you all and seeing your pics!!!

 

xxDr Megs

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