Beef Rendang Curry

This one is an update from what is available in the boy’s first SORTED cookbook. The old recipe was only using an oven, this one uses a slow-cooker, something which isn’t as common!

The rice is entirely optional. I have added this from the original book, because it is so tasty!

As with all slow-cooked things, the longer and slower you cook it, the deeper the flavours it will be.

STORE NOTE: The paste will freeze for up to 3 months. Defrost in the fridge or a frying pan (but make sure you cook off all the excess water).

Ingredients

  • FOR THE PASTE

  • 2 red onions

  • 1 chunk of root ginger

  • 4 cloves of garlic

  • 2 red chillies

  • 2 sticks of lemongrass

  • 6 kaffir lime leaves

  • 1 tbsp cumin seeds

  • 1 tbsp coriander seeds

  • 1 tbsp palm sugar

  • 1 tsp salt

  • 1 tsp ground turmeric

  • FOR THE CURRY

  • 1 shot of groundnut (or vegetable) oil

  • 750 g stewing beef, cubed

  • 400 ml tin, full fat, coconut milk

  • 100 g desiccated coconut

  • 1 cinnamon stick

  • 1 tbsp salt

  • FOR THE AROMATIC RICE (optional)

  • 300 g of basmati rice

  • 5 cardamom pods

  • 1 cinnamon stick

  • 1 tsp salt

  • TO SERVE

  • 1 tbsp tamarind paste

  • 1 bunch of fresh coriander

  • 2 spring onions (optional garnish)

  • 400 g Thai Fragrant Rice

Directions

  • Cut the beef into bite-sized pieces and flash fry in batches in a clean pan with the groundnut oil to get a bit of golden colour. Transfer the beef to a slow cooker once it’s coloured to make space to brown off more.

  • Peel and roughly chop the onion, garlic, ginger, lemongrass and chillies.

  • Throw all have above into the food processor with the kaffir lime leaves, spices and palm sugar. Blitz to a paste and start to fry in the beef pan with a little more groundnut oil for 2-3 minutes.

  • You can optionally cook the paste for a few minutes in the lovely beefy juices, but if you don’t have time, it doesn’t matter.

  • Scrape the paste into the slow-cooker, or an oven proof pan (oven preheated to 160 degrees centigrade) and add the coconut milk, desiccated coconut, cinnamon stick, salt and 100ml of water. Cook on a low heat for 6 hours until the beef is really tender.

  • Finish the curry with tamarind and fresh coriander then serve with steamed rice and some freshly finely sliced spring onion and red chilli.