Beef Rendang
In Indonesia, this spicy dish is usually served with the meat quite dry; if you prefer more sauce, simply add more water when stirring in the potatoes.
Ingredients
- 2 onions or 5-6 shallots, chopped
- 4 garlic cloves, chopped
- 2.5cm / 1in piece fresh galangal, peeled and sliced, or 15ml / 1 tbsp galangal paste
- 2.5cm / 1in piece fresh root ginger, peeled and sliced
- 4-6 fresh red chillies, seeded and roughly chopped
- lower part only of 1 lemon grass stem, sliced
- 2.5cm / 1in piece fresh turmeric, peeled and sliced, or 5ml / 1 tsp ground turmeric
- 1kg / 2¼lb prime beef in one piece
- 5ml / 1 tsp coriander seeds, dry fried
- 5ml / 1 tsp cumin seeds, dry fried
- 2 kaffir lime leaves, torn into pieces
- 2 x 400ml / 14fl oz cans coconut milk
- 300ml / ½ pint / 1¼ cups water
- 30ml / 2 tbsp dark soy sauce
- 5ml / 1 tsp tamarind pulp, soaked in 60ml / 4 tbsp warm water
- 8-10 small new potatoes, scrubbed
- salt and ground black pepper
- deep-fried onions (see below), sliced fresh red chillies and spring onions, to garnish
Preparation
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- Put the onions or shallots in a food processor. Add the garlic, galangal, ginger, chillies, sliced lemon grass and fresh or ground turmeric. Process to a fine paste or grind in a mortar, using a pestle.
- Cut the meat into cubes using a large sharp knife, then place the cubes in a bowl.
- Grind the dry-fried coriander and cumin seeds, then add to the meat with the onion, chilli paste and kaffir lime leaves; stir well. Cover and leave in a cool place to marinate while you prepare the other ingredients.
- Pour the coconut milk and water into a wok, then stir in the spiced meat and the soy sauce. Strain the tamarind water and add to the wok. Stir over medium heat until the liquid boils, then simmer gently, half-covered, for 1½ hours.
- Add the potatoes and simmer for 20-25 minutes, or until meat and potatoes are tender. Add water if liked. Season and serve, garnished with deep-fried onions, chillies and spring onions.
COOK'S TIP
This dish is even better if you can cook it a day or two in advance of serving, which allows the flavours to mellow beautifully. Add the potatoes on reheating and simmer until tender.
Serves 6-8.