Beef Rendang

A community recipe by Kuhn

Not tested or verified by Nigella.com

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Introduction

This is a Malaysian traditional dish that my mother likes to make on special occasions. The dish itself is very aromatic and flavourful because of all the mixed spices and the thickness of the coconut milk, brings a very unique smell and flavour. It's perfect for a dinner meal if you're planning to make one for the family, and it goes really well with a side of rice. You must try it!

Ingredients

Serves: 4

1 pound shallots
3 cloves garlic
15 dried red chilli pepper
5 slices fresh gingerroot
5 sticks chopped lemongrass
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch of nutmeg
1 tablespoon vegetable oil
1¼ pounds cubed beef stew meat
1½ teaspoons superfine sugar
2 cups shredded coconut
5 cloves
1 stick cinnamon
1⅗ cups coconut milk
87½ cups water
1 salt (to taste)

Method

Beef Rendang is a community recipe submitted by Kuhn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chillies, ginger, and lemon grass to a thick paste. Grind the coriander, fennel, cumin and nutmeg.

Using the wok, fry the shallot paste in a little oil for a few minutes.

Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously.

Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water.

Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour).

Season with salt to taste.