1645

John Torode’s beef rendang

  • serves 8
  • Easy

This rich, coconut based curry originated in Indonesia but it is also popular in Malaysia. Beef shin is cooked slowly with lemongrass, spices, chillies and coconut cream until meltingly tender.

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Ingredients

  • lemongrass 2 stalks, woody outer leaves removed
  • coriander seeds 2 tbsp
  • cumin seeds 1 tsp
  • ground turmeric 1 tsp
  • coconut cream 200g block
  • onions 3 large, finely chopped
  • garlic 6 cloves, chopped
  • red chillies 6, seeded and chopped
  • root ginger 2 thumb-sized pieces, peeled and chopped
  • bay leaves 2
  • beef shin 1.5 kg, cut into chunks
  • coconut milk 400ml
  • beef stock 500ml

Method

  • Step 1

    Pound the lemongrass using a pestle and mortar or whizz in a spice grinder, set aside.

  • Step 2

    Toast the coriander, cumin and turmeric in a dry pan until fragrant then grind using the pestle and mortar or grinder.

  • Step 3

    Heat the coconut cream in a large wide pan until it melts, but keep the heat low so it doesn’t burn. Drop in the onions, garlic, chillies, ginger and lemongrass and cook gently until the onions are softened and it starts to smell beautiful and fragrant. Add the spices and the bay leaves and fry for a few minutes more, then scoop them out.

  • Step 4

    Add the meat to the pan and increase the heat to brown it really well, then add the spices and onions back, stirring to coat the meat completely. Add the coconut milk and stock, bring to a simmer, then cook for about 1½ hours until the sauce thickens and the meat is tender.

Nutritional Information

  • Kcals 444
  • Carbs 10.7g
  • Protein 46.5g
  • Fat 24.2g
  • Salt 0.8g
  • Fibre 1.2g
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