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Beef rendang & turmeric rice

Beef rendang & turmeric rice

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A star rating of 4.4 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite

  • Freezable
Nutrition: per serving
NutrientUnit
kcal1405
fat71g
saturates37g
carbs108g
sugars8g
fibre4g
protein81g
salt0.8g
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Ingredients

For the paste

For the rice

  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 2 tsp turmeric
  • 10 curry leaves (optional)
  • 700g jasmine rice
  • 2 tsp chicken stock powder

Method

  • STEP 1

    For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.

  • STEP 2

    Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.

  • STEP 3

    Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.

  • STEP 4

    After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.

  • STEP 5

    For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.

RECIPE TIPS
PREPARING LEMONGRASS
Peel off the first layer and use the bottom, less fibrous part only, discarding the top 5cm. Any leftovers freeze well.

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

A star rating of 4.4 out of 5.21 ratings
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