Ingredients
-
1 1/2
-
1
-
2
-
1
-
3
-
1
-
1
-
1
-
3
-
1
-
-
-
-
-
Directions
Beef Rendang,Enjoy, can be made a day ahead.,This was absolutely delicious. I followed the recipe exactly, apart from halving the quantity of meat, and three of us scoffed the whole lot! Oh, I also added extra curry leaves as I am quite addicted to them! used a combination of low-fat and normal coconut cream. One suggestion is to soften the extra onion in the oil for a few minutes before adding the ground spices, because I discovered, when cooking them together, it was a bit dry and I needed to add extra oil. We will definitely make this again – it was so easy and tasty, and I was able to put my feet up before dinner as it bubbled away gently. Thanks Terese!
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Steps
|
1
Done
|
Cut Beef Into 3cm Pieces. |
|
2
Done
|
Process Lemongrass, Chillies, Onion, Garlic and Ginger Until Smooth. |
|
3
Done
|
Heat Oil in Pan, Add Extra Onion and Ground Spices, Cook, Stirring, Until Onion Is Soft. |
|
4
Done
|
Add Lemongrass Mixture, Cook, Stirring Until Fragrant. |
|
5
Done
|
Stir in Beef, Cinnamon, Torn Curry Leaves, Sugar and Coconut Milk, Simmer, Covered, 1 Hour. |
|
6
Done
|
Remove Lid, Simmer 1 1/2 Hours or Until Beef Is Tender and Mixture Thick. |
|
7
Done
|
Discard Cinnamon, Stick in Juice. |
