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PREP 15 minutes
TOTAL 3 hours 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 800 g skirt steak cubed
  • 2 tbsps plain flour
  • 2 onions finely diced
  • 2 cloves garlic crushed
  • 1 thumb sized piece fresh ginger grated
  • 2 large sticks lemongrass bruised
  • 3 kaffir lime leaves
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 Heaped tablespoon garam masala
  • 2 tbsps tomato puree
  • 400 g tin coconut milk
  • 200 ml beef stock
  • 2 tbsps kecap manis
  • 1 lime juiced
  • 1 tsp brown sugar
  • fresh coriander to garnish

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Low and Slow Beef Rendang Curry

Low and Slow Beef Rendang Curry

This is one of my absolute favourite curries, you need to treat this one with respect and cook it low and slow. Hot, sweet and sour, it ticks all of the flavour boxes for me. Why not give it a try?

  1. Dust the beef in flour then sear in a large casserole until golden, you may have to do this in batches then set aside. In the same pan fry the onion, garlic, ginger, chilli, lemongrass and kaffir lime leaves in some oil over a medium heat for 5 minutes until golden. 
  2. Add the spices and tomato puree then stir well, pour in the coconut milk and stock then bring to a gentle simmer, return the beef into the pan then place on a lid and cook in an oven pre heated to 160℃ / gas mark 3 for 3 hours. The sauce should be thick, rich and coating the beef, if not remove the lid and reduce the sauce for a few minutes over a medium heat on the hob. Season with the kecap manis, sugar and good squeeze of lime juice. Remove the lemongrass stalks before serving with some fresh coriander and a side of rice.
Low and Slow Beef Rendang Curry

Low and Slow Beef Rendang Curry

This is one of my absolute favourite curries, you need to treat this one with respect and cook it low and slow. Hot, sweet and sour, it ticks all of the flavour boxes for me. Why not give it a try?

PREP 15 minutes
TOTAL 3 hours 15 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 800 g skirt steak cubed
  • 2 tbsps plain flour
  • 2 onions finely diced
  • 2 cloves garlic crushed
  • 1 thumb sized piece fresh ginger grated
  • 2 large sticks lemongrass bruised
  • 3 kaffir lime leaves
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 Heaped tablespoon garam masala
  • 2 tbsps tomato puree
  • 400 g tin coconut milk
  • 200 ml beef stock
  • 2 tbsps kecap manis
  • 1 lime juiced
  • 1 tsp brown sugar
  • fresh coriander to garnish
  1. Dust the beef in flour then sear in a large casserole until golden, you may have to do this in batches then set aside. In the same pan fry the onion, garlic, ginger, chilli, lemongrass and kaffir lime leaves in some oil over a medium heat for 5 minutes until golden. 
  2. Add the spices and tomato puree then stir well, pour in the coconut milk and stock then bring to a gentle simmer, return the beef into the pan then place on a lid and cook in an oven pre heated to 160℃ / gas mark 3 for 3 hours. The sauce should be thick, rich and coating the beef, if not remove the lid and reduce the sauce for a few minutes over a medium heat on the hob. Season with the kecap manis, sugar and good squeeze of lime juice. Remove the lemongrass stalks before serving with some fresh coriander and a side of rice.

Click here if you'd like to buy my latest cookbook.