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PrintOften described as one of the most delicious dishes the world over, this Malaysian dry curry is bursting with rich, intense flavour.
Typically, Beef Rendang is something of a labour of love – a slow cooking stew left to blip-away food several hours until the meat is tender and the sauce is almost entirely reduced. In our version, we chose to make meatballs rather than the typical chunks of beef – it requires a little more initial prep work, but it greatly reduces the cooking time and gives the opportunity to flavour the meatballs with the heady curry paste.
Fragrant and intense with ginger, garlic, dried chillies, cardamom and star anise – this speedy Beef Rendang will become a firm favourite.
10g Dried Mild Chillies, I used guajillo
1 Banana Shallot, roughly chopped
5 Garlic Cloves,
A Large Thumb of Ginger, roughly chopped
1 Lemongrass Stalk, outer casing removed and roughly chopped
1 Star Anise,
8 Cloves,
5–6 Cardamom Pods,
1 ½ tsp Ground Cinnamon,
5–6 Macadamia Nuts, or candlenuts if you can find them
Generous Pinch of Salt and Pepper
500g Minced Beef,
3 tbsp Rendang Paste,
30g Desiccated Coconut,
60ml Coconut Milk,
1 Egg, whisked
Generous Pinch of Salt & Pepper
400ml Coconut Milk,
1 tbsp Tamarind Paste,
Generous Pinch of Salt and Pepper
Coconut Oil
Toasted Desiccated Coconut,
Coriander, a few leaves
Lime Leaves, finely sliced
Coconut Rice
TIP – You can absolutely use store-bought paste for this recipe. However, there is something undeniably satisfying about a homemade curry paste and there’s no question that the fresher your paste, the better the quality of the beef rendang. We’ve used a traditional recipe for the paste and the results give a really exceptional flavour.
TIP – You can use a food processor or even a pestle and mortar to make the paste but I have found an immersion blender and cup provided with it the best method to get a really smooth paste.
TIP – Try transferring the cooked paste to a cold plate and spread out as much as possible. This will help to cool down more quickly.
TIP – At this point, you should heat a small pan and fry off a little of the mixture and then taste for seasoning and adjust as necessary.
TIP – Now, if you have time, transfer the meatballs to the fridge for 30 minutes to firm up.
TIP – If necessary you may need to do this in batches and then finish all the meatballs at the same time.
Find it online: https://www.ourmodernkitchen.com/beef-rendang-meatballs/