Hairy Bikers Beef Rendang Recipe
A rich and authentic slow-cooked beef curry. This recipe from the Hairy Bikers delivers tender meat and deep spices. It is a dry curry that is perfect with rice.
Ingredients
- 800 g beef chuck steak
- 800 ml coconut milk
- 6 shallots
- 2 stalks lemongrass
- 4 cm galangal
- 1 tsp turmeric
- 3 red chilies
- 50 g desiccated coconut
- 4 cloves garlic
- 3 cm ginger
- 1 cinnamon stick
- 2 star anise
- 2 tbsp vegetable oil
Instructions
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Place shallots, garlic, ginger, galangal, and lemongrass in a food processor.
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Add chilies and turmeric and blend into a smooth paste.
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Toast desiccated coconut in a pan until golden brown and set aside.
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Heat oil in a large pot and fry the spice paste for 5 minutes.
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Add beef cubes and brown them well in the spice mix.
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Stir in coconut milk, cinnamon, and star anise.
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Simmer on low heat for 2 hours with the lid on.
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Remove the lid and stir in the toasted coconut.
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Cook for 1 more hour uncovered until the sauce is thick and oily.
Notes
- Use fresh lemongrass for the best scent.
- Do not rush the slow cooking process.
- Toast the coconut until it turns dark brown.
- Chuck steak is better than lean beef.
- Adjust the chilies to suit your heat level.
- Stir often during the final cooking hour.
- The sauce should look oily and dark.
- Always use full-fat coconut milk for richness.