Meat - Beef Rendang

Beef Rendang

 Rick Stein - Far Eastern Odyssey (Pg 161)
02-Juni-24
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Ingredients:

  • 3tbsp vegetable oil
  • 1.5kg blade or chuck steak
  • 1 quantity Rendang spice paste (link to sauces)
  • 800ml coconut milk
  • 4 fat lemongrass stalks, bruised
  • 12 kaffir lime leaves
  • 2×7.5cm cinnamon sticks
  • 125ml Tamarind water (1 tbsp paste to 125ml hot water
  • 1tbsp palm sugar

Method:

Heat oil in large, heavy-based pan/ casserole.

Add beef and fry briefly until it has changed colour but not browned.

Add spice paste, coconut milk. lemongrass, lime leaves, cinnamon sticks and 1½ tsp salt. Bring to the boil, reduce heat, add the tamarind water and leave to simmer, uncovered, for 2½hrs storing occasionally, until the beef is tender and the sauce has reduced and thickened.

Leave to cool and then strip the beef off the bones and shread ready to portion.