Tips to Make the Best Beef Rendang Curry

Published on | In How to by Liz Edgecombe | Leave a Comment

The Best Beef Rendang Curry is cooked in coconut milk with a special spice paste until it is fork tender. This distinctive Sumatran dry curry is a speciality that unfolds in multiple layers of flavours. At first your senses will be shocked with a pungent essence of lemongrass and ginger. Then comes the spicy zing of chilli, and finally you are eased into the creamy comfort of coconut milk that gently caresses your taste buds.

According to experts, the Best Beef Rendang Curry is prepared by frying it together with the braising liquid until it caramelizes and coats around the beef. Secondly, this dish always tastes better when had the next day. So, if you are entertaining guests this weekend, it is advisable to prepare it a day ahead.

In this article, we will discuss the recipe of this savoury Indonesian dish that will leave your guests asking for more!

Ingredients

  • Salt, 1 tsp
  • Ground coriander seed powder, 1 tsp
  • Ground turmeric, ¼ tsp
  • Roughly chopped ginger, 2.5cms
  • Roughly chopped cloves, 4 nos.
  • Roughly chopped shallots, 200gms
  • Chilli pepper flakes, 3 tbsp
  • Vegetable oil, 2 tbsp
  • Beef shanks cut into large cubes, 900gms
  • White part of Lemongrass, 2 stalks
  • Kaffir lime leaves, 4 nos.
  • Sliced galangal, 2.5cms
  • Coconut milk, 1 can
  • Coconut sugar, 1 tbsp

Method

  • Step 1: Addsalt, turmeric, coriander, ginger, garlic, shallots, and chilli flakes to a food processor and make it into a smooth paste.
  • Step 2:Add oil to a heavy-bottomed pan and heat it over medium heat. Fry the pieces of beef in batches until the surface turns brown.
  • Step 3:Fry the lemongrass, lime leaves, and galangal in hot oil until it releases fragrance. Transfer it to a bowl and leave oil in pot.
  • Step 4:Add the spice paste and fry it on medium low heat until all the moisture is evaporated.
  • Step 5:Add coconut milk to the pot with coconut sugar. Return the beef and the herbs to the pot and turn the heat down to medium low. Cover it with a loose lit and allow it to cook for at least 3-4 hours until the meat is tender. Stir the rendang periodically.
  • Step 6:Once the meat is tender and the liquid is evaporated, you can remove the lid and turn up the heat. Use the oil remaining in the pot to fry the sauce and concentrate the flavours. Stir it periodically to prevent the meat from burning.
  • Step 7:Rendang is done when there is no sauce remaining and the meat has turned dark brown in colour. Ideally, you should let the meat sit overnight for the flavours to be fully absorbed in the dish. You can serve the dish with steamed rice to balance the taste.

Use this recipe to add some Indonesian taste to your dinner table. You can also include some appetizing starters to balance the menu.