Originating in West Sumatra, Indonesia, beef rendang is an absolute favourite in our households. Give this dish time and patience, and you will be rewarded with a flavour sensation. Avoid sampling along the way – it won’t taste ‘right’ until it’s done. We’ve started with the Curry Favour red curry paste (which we can deliver to your door) to simplify the process, and served as part of nasi lemak, with coconut rice and a variety of accompaniments.
Dry roast the desiccated coconut until golden brown. Let it cool before pounding in a mortar and pestle to release the oils until it becomes glossy.
Heat vegetable oil in a large heavy based pan and add the red curry paste, shallots and garlic. Stir for around 5 minutes until the paste is aromatic.
Add your beef and stir to combine with the paste and cook for around 5 minutes until the meat is browned.
Add the toasted coconut and stir for 1 minute before adding the coconut milk, water and sugar. Bring to the boil, stirring continuously. Reduce the temperature to low, pop a lid on and gently simmer for around 2 hours until the meat is tender.
Remove the meat from the sauce and allow the sauce to reduce until thick and almost dry before returning the beef to the pot. The reduction can take anywhere between 30-60 minutes.
Serve with coconut rice. We’ve added sambal, fried whitebait, roasted cashews (due to a peanut allergy), cucumber and boiled egg.