Beef rendang by Chris Barber - Scratch Recipe
Rendang is a West Sumatran caramelised beef curry. Try the scratch version by Chris Barber or our simple alternative that helps you save time by maintaining the taste.
Beef
Main courses
Ingredients
Beef rendang by Chris Barber - Scratch Recipe
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€0.0
To make the paste:
Coriander seeds
/g
8.0 g
0%
Salt
/g
3.0 g
0%
Turmeric
/g
3.0 g
0%
Red Chillies
/g
40.0 g
0%
Garlic
/g
50.0 g
0%
Coriander Ground
/g
30.0 g
0%
Lime juice
/ml
20.0 ml
0%
Brown sugar
/g
5.0 g
0%
Lemongrass
/g
20.0 g
0%
Banana shallots
/g
400.0 g
0%
For the curry:
Vegetable oil
/ml
50.0 ml
0%
Light coconut milk
/ml
400.0 ml
0%
Lime leaves
/g
2.0 g
0%
Beef stock (scratch)
/ml
300.0 ml
0%
Chuck steak
/kg
1.0 kg
0%
/
To make the paste:
-
Coriander seeds 8.0 g
-
Salt 3.0 g
-
Turmeric 3.0 g
-
Red Chillies 40.0 g
-
Garlic 50.0 g
-
Coriander Ground 30.0 g
-
Lime juice 20.0 ml
-
Brown sugar 5.0 g
-
Lemongrass 20.0 g
-
Banana shallots 400.0 g
For the curry:
-
Vegetable oil 50.0 ml
-
Light coconut milk 400.0 ml
-
Lime leaves 2.0 g
-
Beef stock (scratch) 300.0 ml
-
Chuck steak 1.0 kg
Preparation
-
To make the paste:
- Trim and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until required.
-
For the curry:
- Sear beef in a hot dry pan until golden coloured then add the paste and cook out over low heat for 5-6 mins. Pour in the coconut milk and stock, bring to simmer and add lime leaves and juice.
- Simmer for 2 hours or until the beef is tender in a closed pan then remove lid and boil rapidly until the liquid is almost all reduced.
-
To serve:
- Check seasoning and serve with Rice.
