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Indonesian beef rendang


INDONESIAN BEEF RENDANG

Ingredients 13
Servings 4-6
Time 3hrs 20min

Ingredients

  • 10
    ml
    coriander seeds
  • 5
    ml
    cumin seeds
  • 5
    ml
    turmeric
  • 1
    onion, chopped
  • 4
    cloves garlic, crushed
  • 3
    cm
    piece fresh ginger, peeled, coarsely chopped
  • 1
    long red chilli, coarsely chopped
  • 1
    kg
    beef short ribs, cut into 5cm pieces
  • 400
    g
    coconut milk
  • 30
    g
    desiccated coconut
  • 1
    stem lemon grass, trimmed, bruised
  • 1
    cinnamon stick
  • 1/3
    cup fresh coriander leaves
 

Method

 

Place the coriander and cumin in a small frying pan over medium-high heat.

Cook, shaking the pan, for 2 minutes or until the mixture is aromatic.

Transfer to the bowl of a food processor.

Add the turmeric, onion, garlic, ginger and chilli, and process until smooth.

Transfer to a large bowl.

Add the beef and stir to coat.

Cover and place in the fridge for 4 hours or overnight to marinate.

Place the beef mixture in a large saucepan.

Add the coconut milk, coconut, lemongrass and cinnamon. Bring to the boil over medium-high heat.

Reduce heat to low and simmer, stirring occasionally, for 2½ hours or until the beef is very tender.

Remove and discard the lemon grass and cinnamon stick. Increase heat to medium-high.

Cook, stirring often, for 25 minutes or until the liquid has evaporated.

Divide the rice and beef among serving dishes. Top with the coriander leaves to serve.

 

 

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2019-09-16 13:56
 
 
 
 
 
 
 
 
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