So I was totally convinced the other day that I had previously posted my incredible (if I may say so myself) beef rendang recipe, but a search of my past posts told me that I haven’t (d’oh).
Better late than never right?
I looooooooove a beef rendang. The flavours are so rich and complex, there really isn’t any other curry like it. I guess that’s why people call it “the king of all curries.” I love curries, but I’m pretty sure that this is my favourite one. It. Is. The. BOMB.
Like many of my recipes, I don’t have time to be standing and stirring a pot for hours on end, so I convert it to a pressure cooker recipe. I can hear you all now, “Can this be done in a slow cooker?” (Am I right?) – well, I can’t see why not. I convert slow cooker recipes to pressure cooker recipes ALL THE TIME and have never had a problem. I just never have quite enough time in the morning to get a slow cooker on (even though my cooker has both functions), so pressure cooking it has to be!!
Alright, enough rabbiting on… I still haven’t written a blog post for Monday yet (AARGH – **face palm**). Here is my AH-MAZE-ING Beef Rendang recipe
- 12 dried or fresh chillies (if you cannot eat spicy food, substitute this for capsicum or any ratio in between)
- 2 french shallots (or small brown onions)
- 8 cloves of garlic
- 4 squeezes (??tsp) of lemongrass paste (I buy the fresh stuff from the supermarket) or 4 bashed stalks of lemongrass (that you will later fish out of the curry)
- 3 tbs fresh ginger – microplaned (or my latest method is to stick it in my NutriNinja bullet blender and blast it)
- 2 tbs peanut oil (or other oil if you are allergic obviously!)
- A shake of paprika and tumeric
- 1 kg chuck steak in 4 cm cubes
- 1 tbs oil
- 1 cinnamon stick
- 1/4 tsp clove powder (or ground whole cloves)
- 1/2 tsp cardamom
- 3 star anise
- 1 tsp lemongrass past (or a bashed stalk)
- 400mL (1 can) coconut cream/milk
- 2 tsp tamarind puree (be conservative with this) – you can buy this in a jar from the Asian section of the supermarket
- 4 large kaffir lime leaves very finely sliced (seriously – get your own tree; soooo much cheaper than buying them!!)
- 1/3-1/2 cup dessicated coconut (and then I like some shredded stuff for garnish at the end)
- 1 tbs palm/brown sugar
- 1.5 tsp salt
- Blend your spice paste in a food processor/Nutribullet until fine and smooth
- Brown beef in a wok/pan with oil and remove from pan
- Add spice paste to the wok and fry for 2-3 min until aromatic
- Add all the ingredients for the curry + the beef to the pressure cooker and cook for 1 hour
- On a medium heat, reduce the sauce for 30 min (I have a function on my cooker that does this, else you can do it in a pot on your stove)
- Serve with steamed or coconut rice
I really hope you give this curry a try – YOU WILL SERIOUSLY NOT REGRET IT.
It is amazing. Astounding even.
I will post the recipe for the coconut rice separately, as then it will be easily searchable to go with other meals, but traditionally – this curry really must go with the coconut rice. It tastes even better that way.
Post me a pic and a comment (and review) if you try it…
Looking forward to hearing back from you all and seeing your pics!!!