Not sure if you guys are ready or not but this one is going to be a special one!! If you know beef rendang, then this recipe needs no introduction. However, if you haven't been lucky enough to taste this spicy, savoury, more-ish beef dry curry, then you better GET TO KNOW 👏🏼 Paul made this from scratch over the weekend and so we thought we would share so you guys can make your own at home. We used the slow cooker which meant we didn't have to stand in front of the pan and stir every 20 minutes, although it does mean it takes longer to cook! As always, take a picture and upload it to IG, tagging us @SezPK if you end up making it as we would love to see your creations 🤗🇮🇩
Serves: 5 - 6 people
Wow factor: ⭐⭐️⭐️⭐⭐
1kg beef - we love using a combination of beef shin and lean stewing beef
for the spice paste:
5 garlic cloves
30gr of ginger peeled
30gr of galangal - if you can't find this, just replace with 30gr of ginger plus zest and juice of 1 lime
1 or 2 large red chilies, chopped
3 to 8 bird's eye chilies, chopped - the more chilies, the spicier it will be obviously
1 of a lemongrass stalk, chopped up
2tsp ground coriander
1tsp ground turmeric
1tsp salt - more to taste
for the stew:
1 lemongrass stalk, bashed with a rolling pin
1 or 2 bay leaves
3 or 4 kefir lime leaves
1 cinnamon stick
1 or 2 star anise
3 or 4 cloves
300-400ml coconut milk, or more if reducing in a saucepan
water as needed
In a food processor, blend all the ingredients listed under 'spice paste'. Add a little oil as needed to get the processor going and to create a smooth paste. Set aside.
Tip some oil (around 1tbsp) to a large saucepan or wok on low-medium heat. When the oil is hot, add your spice paste and gently fry for 5 - 10 minutes. Keep an eye out and don't let this burn!
Next, increase the heat and add the beef to brown it.
When that is all done, tip everything including the ingredients for the stew into your slow cooker. If using your saucepan, just add the remaining stew ingredients.
For large saucepan: simmer for 2 - 3 hours and stir every 20 minutes. Ensure that you keep the meat under the liquid line for the first 2 hours by adding more coconut milk or water when needed. Once your beef is soft and tender, increase the heat and rapidly simmer the liquid to thicken the sauce for 30 minutes to an hour but make sure you don't burn the beef or sauce (for authentic Indonesian style rendang, it is served almost dry by reducing as much as possible.)
For slow cooker: put this on high for 5 - 6 hours. When this is done, you can tip everything into a large saucepan on medium heat to thicken the sauce for 30 minutes to an hour but make sure you don't burn the beef or sauce (for authentic Indonesian style rendang, it is served almost dry by reducing as much as possible.)
Serve with freshly made rice, your favorite veg, and other side dishes if desired. Enjoy!