Beef Rendang

Forget takeaways, nothing may beat this meltingly tender Spicy Beef Rendang! Each bit is caramelised on the surface, falling apart on the within, and perforate with layer upon layer of creamy, spicy flavours.

Rendang originates from country, and is currently a preferred dish everywhere the planet, thanks to it’s wonderful and complicated flavours. There square measure many alternative recipes out there, however most (including me!) agree that it’s a slow-cooked dry curry, created with coconut milk, spices and sugar.

Four hours of change of state looks like such a protracted time for a curry, however there's sensible reason – except for making certain you finish up with tender meat.

When you place the spicy beef rendang within the kitchen appliance, you’ll marvel however it’s getting to find yourself being a dry curry. The direction starts off with plenty of liquid from the coconut milk. However, throughout the change of state method, the coconut milk reduces right down, because the flavours square measure absorbed into the meat.

The oil additionally eventually separates from the remainder of the sauce (you’ll be astounded at what proportion of it there really is) . As you're taking it out of the kitchen appliance for Associate in Nursing occasional stir, you’ll most likely marvel if it’s all getting to go awfully wrong. Trust me, it’s presupposed to appear as if that.

As additional and additional oil separates, and therefore the remainder of the sauce starts to disappear, that remaining oil can really be crisping and sauteing the meat. Thus you’ll be left with terribly, very dark, caramelised meat that has been infused with luggage of flavour.

Pro Tip: It’s important to stay an in depth eye on things throughout the last thirty minutes around – to confirm the meat doesn’t stick with the pan or burn. And don’t worry, any remaining oil are often poured off and discarded.

If you are doing like your rendang a bit saucier, merely cut back the change of state time, and take care to empty that oil off.

INGREDIENTS :

2 tbsp vegetable oil
1 tbsp cornflour
Pinch of salt and pepper
2 kaffir lime leaves fresh or freeze dried
800 g braising/stewing beef cut into large chunks
1 large brown onion peeled and chopped
5 cloves of garlic peeled and minced
2 x thumb sized pieces of ginger peeled and finely chopped
2 lemongrass stalks outer leaves removed and softer inside bashed a couple of times with a rolling pin (you can replace this with 2 tsp of lemongrass paste)
2 red chillies chopped (variety and amount depends on how hot you like your rendang)
1 tsp turmeric
1 tsp tamarind paste usually gluten free, but check if required
1 tbsp ground coriander
1 tsp freshly ground black pepper
½ tsp cinnamon
3 tbsp dark brown muscovado sugar
½ tsp salt
800 ml (2 cans) full fat coconut milk

To Serve (Optional) :

White rice
Chopped coriander
Green veg such as broccoli or spinach

INSTRUCTIONS :

Preheat the oven to 150C/300F and place a large cast iron casserole dish on the hob. Add 1 tbsp of the oil and heat on a high heat.
Mix the cornflour with a pinch of salt and pepper, and coat the beef chunks with the cornflour. Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the beef in a bowl.
Add the remaining oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes. Add in the garlic, ginger and turmeric and cook for another couple of minutes whilst stirring. At this point, you may find that the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little. If so, add a splash of cold water to prevent the pan from burning.
Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a minute. Then add in the coconut milk and bring to a gentle bubble, stirring every now and then to ensure nothing is sticking to the base of the casserole dish.
Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes – giving the curry a stir after 45 minutes.
After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2.5 hours. Stir very gently every half an hour (to ensure you don’t break up the beef chunks).
Towards the last hour of cooking time, you’ll see that the sauce is going darker and the oil is separating and rising to the top.
If you like a bit of sauce with your rendang then take your rendang out of the oven when there is a lot of oil on top, and still a bit of sauce underneath. Drain the oil off and discard – you may have up to half cup of oil. Gently stir the rendang, and then serve with rice and sprinkled with coriander.
If you prefer your rendang drier, then leave to cook for longer. Keep a close eye on it to ensure it doesn’t burn. Stir gently and often. Drain any remaining oil off before serving.