Beef Rendang

Beef Rendang

 

Serves: 6

Ingredients

Blue Triangle 2 lemongrass stalks, white part only, finely chopped
Blue Triangle 30 gm (6cm piece) ginger, coarsely chopped
Blue Triangle 20 gm (4cm piece) galangal, finely chopped
Blue Triangle 13 long red chillies, coarsely chopped
Blue Triangle 1 onion, finely chopped
Blue Triangle 5 garlic cloves, coarsely chopped
Blue Triangle 35 gm desiccated coconut
Blue Triangle 80 ml (1/3 cup) vegetable oil
Blue Triangle 850 gm beef, cut into 5cm cubes
Blue Triangle 500 ml (2 cups) coconut milk
Blue Triangle 1 tsp caster sugar
Blue Triangle steamed rice to serve

 

Method

  1. Process lemongrass, ginger and galangal in a food processor to form a fine paste. Add chilli, onion and garlic and process to a coarse paste.
  2. Dry-fry coconut in a frying pan over medium heat, stirring occasionally, until golden (3-5 minutes), set aside.
  3. Heat oil in a large saucepan over medium heat, add paste and stir-fry until aromatic (4-6 minutes). Increase heat to high, add meat and stir-fry until meat browns (3-5 minutes). Add reserved coconut and fry for 1 minute. Add coconut milk, sugar and 500ml water and bring to the boil, stirring frequently to prevent the coconut milk splitting. Reduce heat to low and simmer, stirring occasionally, until meat is tender and coconut liquid begins to turn to oil (2-2½ hours), then remove beef with a slotted spoon and set aside.
  4. Cook sauce, stirring continuously (be careful as hot oil will spit) until almost dry (5-10 minutes). Return beef to pan, stir gently, season to taste and serve with steamed rice.

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 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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I’ve been cooking for 20 years and these are the best eye fillets I have ever tried.

Philip Edwards, Moo Moo The Wine Bar + Grill
Moo Moo - The Wine Bar and Grill

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