Page 17 - C:\Users\Jim\AppData\Local\Temp\mso44A0.tmp

‘Not Quite a Beef Rendang’ ~ Tim Marcus

What to do...
à it’s easy to make the spice paste if you have any form of
food processor! Put all the spice paste ingredients in the
processor with 1 teaspoon of salt and a little water, and
blend until it is smooth
à heat the oil in a large saucepan over a medium/high heat
and once hot, add the spice paste and fry for a minute until
spices start to be fragrant
à if the beef isn’t chopped, cut into rough cubes and add to the
saucepan and cook, stirring until all the meat is browned. Add
the stock, cinnamon and lime leaves, bring to a low
simmer and allow to cook gently for 45 - 60 minutes, stirring
occasionally
à take the lid off and cook for a further 20 minutes until the
sauce has thickened and the meat is tender [you can also Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc
put this on a low heat and allow to cook for longer to get the
meat even softer…] Have a taste!
à increase the heat and add
the coconut milk and the
tamarind paste and cook
for a further 5 - 10 mins.
Have another taste and
season with salt and
pepper if needed
à when ready, remove
the cinnamon stick and
the lime leaves (if you
can find them!) and serve
with basmati rice and, if
you’re feeling brave, a few
sliced red chillies on top!

17