Beef Rendang
Added by Luke Campbell. Recipe by Dixie Elliott. Super foood ideas. | 
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| no comments | votes: 0 | score: 0Rendang is a deliciously wholesome dish, hailing from Indonesia and usually
served during the festive seasons. Anytime you have this Rendang it will be a
celebration, I'm positive. If you are interested in the slow food movment, this
is the asian version. It also can be served as a communal dish in the middle of
the table to "wow" your friends.
Wine Match: Consume with a healthy appetite, a cool climate Shiraz, a cleansing ale, or even a nice glass of German Riesling.
Ingredients (serves 6) - Cooking Time 180 minutes
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 brown onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3cm piece fresh ginger, peeled, coarsely chopped
- 1 long fresh red chilli, coarsely chopped
-
1kg Chuck steak, cut into 5cm pieces (or Kangaroo)
- 2 x 400ml cans coconut milk
- 45g (1/2 cup) shaved fresh Coconut
- 1 stick lemon grass, trimmed, bruised
- 1 cinnamon stick
- Steamed jasmine rice, to serve
-
1/3 cup fresh coriander leaves to garnish
Method
- Put coriander seeds 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. (essential)
-
Transfer to a large bowl. Add the beef and stir to coat. Cover and
place in the fridge for 4 hours or overnight is best to marinate.
This breaks down the protein in the meat
- Place the beef mixture in a large saucepan. Add the coconut milk, coconut, lemon grass and cinnamon stick. Bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 2 1/2 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.
Wine Match: Consume with a healthy appetite, a cool climate Shiraz, a cleansing ale, or even a nice glass of German Riesling.