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.
Ingredients
To make the paste:
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Coriander seeds 8 g
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Salt 3 g
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Turmeric 3 g
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Red Chillies 40 g
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Garlic 50 g
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Coriander Ground 30 g
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Lime juice 20 ml
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Brown sugar 5 g
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Lemongrass 20 g
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Banana shallots 400 g
For the curry:
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Vegetable oil 50 ml
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Light coconut milk 400 ml
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Lime leaves 2 g
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Beef stock (scratch) 300 ml
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Chuck steak 1 kg
Preparation
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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.
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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.
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To serve:
- Check seasoning and serve with Rice.
