Cold outside, so let's get spicy with Beef Rendang!
(I could't resist the backdrop of some of my favourite books)
. 2 sticks of lemon grass
. 2 red chillies (seeds in)
. 1 white onion
. 2cm piece of fresh ginger
. Half a bunch of coriander
. 1tsp ground cumin
. 1/2 tsp ground cinnamon
. 1tsp tomato paste
. 4 fresh tomatoes (seeds out)
. Pinch of salt
. Splash of rapeseed oil
. 400g beef stewing steak
. 1/2 can coconut milk
. 1 red pepper
. 500ml vegetable stock
. The paste couldn't be easier - simply chop everything up roughly. It doesn’t matter too much regarding size as the mix is blended anyway
. Warm the rapeseed oil in a pan and sauté off all the paste ingredients except for the coriander
. Cook for 5-10 mins, then add the coriander and blend in a food processor
. Season the beef and then add the paste and rub over the beef
. Marinade for a minimum of 2 hours but overnight is best if you have the time
. Fry the beef off to get some colour, then add the chopped pepper and vegetable stock
. Put in an oven proof dish with a lid and cook at 160 degrees for 2 hours
. Remove the lid and add the coconut milk
. Cook for a further 20 minutes at 200 degrees with the lid off or until the sauce is thick and coating the beef.
. Serve and enjoy!
The curry is great just with rice but you can also add some red lentils in to the curry when you add the coconut milk. This is a great dish that you can prepare a day before and then just cook in one pot in the oven.
The paste goes great with any meat and so if you want a quicker curry use the paste with chicken and you can reduce the cooking time by half.