Indonesian beef rendang curry
A one-pot rendang curry made with tender braising steak, herbs and spices.
- CourseMain meal
- Prepare20 mins
- Cook2 hrs 30 mins
- Total time2 hrs 50 mins
- 2 tbsp Vegetable oil
- 1 onion, finely chopped
- 5 garlic cloves, crushed
- 800g braising steak, cubed
- 2 cinnamon sticks
- ½ tsp ground cardamom seeds (from about 10 pods)
- 1 tbsp tamarind paste
- 5 dried lime leaves
- 2 tbsp light brown soft sugar
- 3 tbsp rendang spice paste
- 400ml can coconut milk
- 200ml fresh beef stock
- 1½ tsp sea salt
- 175g Okra, trimmed
- 3 tbsp coconut chips, toasted
- ½ x 100g pack Cooks' Ingredients Coriander, leaves only
Put the oil in a large heavy-based pan over a low heat. Add the onion and garlic; fry gently for 5 minutes until starting to soften. Turn up the heat and add the steak, cinnamon sticks, cardamom, tamarind paste, lime leaves and sugar. Cook for a further 5 minutes, stirring regularly, until the meat starts to brown.
Add the spice paste, coconut milk, stock and sea salt; boil for 3 minutes. Cover and simmer on a low heat for 1½ hours, stirring from time to time. Remove the lid; simmer briskly for 20-30 minutes more, until the meat is meltingly tender and the sauce starts to thicken. Add the okra 10 minutes before the end of the cooking time.
Serve in bowls with the toasted coconut chips and coriander alongside for sprinkling over, with a bowl of jasmine rice, if liked.
Typical values per serving when made using specific products in recipe