Weekend curry - Bill Granger's Beef Rendang
by Sarah Alcock
Rendang has quite a kick to it, so reduce the amount of chilli if you prefer a milder heat. It tastes even better the following day, after the flavours have had a chance to infuse. Serve with rice and pak choi.
Use a slow cooker: Follow to the end of step 2, seal the meat and add to the slow cooker with the spice paste, coconut milk, cinnamon sticks, tamarind, salt and sugar – don't add any water. Cook on high for 4 hours. Make up to 2 days ahead and reheat thoroughly. Can be frozen; defrost thoroughly before reheating
- 2 red onions, roughly chopped
- 5 garlic cloves, peeled
- 2 tbsp grated root ginger
- 6 large red chillies – 3 deseeded and roughly chopped, and 3 roughly chopped
- 3 lemongrass stalks, outer leaves discarded, roughly chopped
- 3 tbsp groundnut oil
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tsp turmeric
- 2kg stewing or braising steak, diced
- 2 cinnamon sticks
- 1 x 400ml tin coconut milk
- 1 tbsp tamarind paste or lime juice
- 2 tsp sea salt
- 1 tbsp light brown soft sugar
- Place the onion, garlic, ginger, chillies and lemongrass in a food processor and pulse to a paste.
- Heat the oil in a large heavy-based pan over a medium heat. Add the paste and the cumin, coriander and turmeric, and cook, stirring, for 2 minutes or until fragrant.
- Add the beef; cook over a high heat for 4–5 minutes until just sealed. Add 400ml water, the cinnamon sticks, coconut milk, tamarind paste, salt and sugar, and bring to the boil.
- Reduce the heat and simmer, uncovered, for 2-2½ hours, stirring occasionally, or until the meat starts to break up and most of the liquid has evaporated. Discard the cinnamon sticks before serving.