Page 11 - Hosting Guide K Cochrane Curry Night
P. 11
Beef Rendang
Make the beef rendang
Preparation time approx. 30 minutes - working time (3 hours - cooking time)
Ingredients required: Equipment required:
• 800g diced beef shin • 400ml coconut milk • Blender
• 1 piece of thumb sized • 400ml chicken stock • Wok/large frying pan
ginger
• 1 large shallot • Medium saucepan
• 5 pieces lemon grass
• 1 tbsp desiccated coconut • Sharp knife
• 1 tbsp of tamarind paste
• 1 red chilli
• 2 kafir lime leaf
Pantry Ingredients required:
• Caster sugar
• Vegetable oil
• Salt and pepper
1. To make the paste for the base mix, first peel the ginger by running a
teaspoon down the sides. Then chop the ends off two lemon grass stalk
and take the outermost leaf off. Add to a blender the shallots, chilli, the
lemon grass stalk, ginger and some vegetable oil. You can add a little
water to aid the blending. Blitz until smooth.
2. Now fry the paste in a wok on a medium-high heat for about 3 minutes to
release the flavour. Chop the ends off the remaining lemon grass stalks
and remove the outer leaf, then cut each into four equal parts. Add the
beef and lemon grass pieces to the paste. Cook until the meat has
browned.
3. Now add the coconut milk and 400ml chicken stock and bring to the boil,
lower to a simmer. Allow to cook for 1 hour stirring occasionally. Whilst
this is cooking move onto your next preparation task.
4. After 1 hour add the Kafir lime leaves and tamarind paste and continue to
cook for a further 1 ½ hours.
5. Now toast the desiccated coconut in a pan until golden and set aside to
cool, this should take about 2 minutes. Allow to cool for a while.
6. After 1 ½ hours of cooking add the toasted coconut and simmer for 30
minutes more.
7. The meat should be tender and falling apart by now, if not cook for 15
minutes more and add a little water if necessary. Remember this is a dry
curry so it will not be saucy but you can adjust this to taste. Remove the
lemon grass pieces, add salt and pepper as necessary.
8. When cooked remove from the pan and place in a bowl or container until
serving later.