This Beef Rendang is a deliciously different Malaysian curry. This recipe is largely based on the Sainsbury’s Curry Recipe Collection Beef Rendang, but I’ve switched out the galangal for ginger (because who can get hold of fresh galangal outside of the city?) and toned down the chilli a little to make it appeal to a wider audience (an audience that includes me, although Charles is trying to encourage me to try increasingly spicy food to help to build up a tolerance.
This curry is much different to the usual curry recipes you can find when you’re looking to whip up something tasty for supper (Thai Green, Thai Red, Chicken Bhuna, Tikka Masala…), firstly because it uses slow cooked beef, and secondly because it is based on a lovely blend of Malaysian flavours – coconut, chilli and tamarind (which you can pick up as a paste in Sainsbury’s).
You can also buy Rendang curry paste from all sorts of places, but we at Blunty’s prefer to make our own – the recipe for which was our very last post.
- 1 tbsp groundnut oil
- 450g or so of lean casserole steak
- 2 cinnamon sticks
- 4-5 tbsp rendang curry paste
- 1 red chilli, sliced and deseeded (including the white membrane)
- 400ml tin coconut milk
- 3/4 tbsp dark soft brown sugar
- 2 tsp tamarind paste
- one onion, sliced
- 1 red and one orange pepper, sliced
- juice of one lime
- Firstly, add the oil to a large pan and get it screaming hot - the first step is to brown off the beef without letting it start to cook through. It's usually easiest to do half at a time. Remove from the pan and set aside.
- Next, toast off the cinnamon sticks and set them aside.
- Turn down the heat to medium and add the onion and pepper to the pan and allow them to start to cook through and turn soft, before adding the curry paste and mixing it together, allowing the paste to warm through and start to release its flavour.
- Add the coconut milk, chilli, sugar and tamarind paste and mix together, before turning the heat right down adding the beef and cinnamon back in.
- Cover and cook on a low heat, stirring occasionally, for around 2 hours.
- Serve up with rice and vegetables, garnish with desiccated coconut and enjoy.
Why not serve it up with our homemade Parathas?
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