Beef rendang by Chris Barber - Scratch Recipe

Name: Beef rendang by Chris Barber - Scratch Recipe
Yield: 8
Ingredients: 8.0g Coriander seeds; 3.0g Salt; 3.0g Turmeric; 40.0g Red Chillies; 50.0g Garlic; 30.0g Coriander Ground; 20.0ml Lime juice; 5.0g Brown sugar; 20.0g Lemongrass; 400.0g Banana shallots; 50.0ml Vegetable oil; 400.0ml Light coconut milk; 2.0g Lime leaves; 300.0ml Beef stock (scratch); 1.0kg Chuck steak

Rendang is a West Sumatran caramelised beef curry. Try the scratch version by Chris Barber or our simple alternative that helps you save time by maintaining the taste.

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To make the paste:

Coriander seeds 8.0 g
Salt 3.0 g
Turmeric 3.0 g
Red Chillies 40.0 g
Garlic 50.0 g
Coriander Ground 30.0 g
Lime juice 20.0 ml
Brown sugar 5.0 g
Lemongrass 20.0 g
Banana shallots 400.0 g

For the curry:

Vegetable oil 50.0 ml
Light coconut milk 400.0 ml
Lime leaves 2.0 g
Beef stock (scratch) 300.0 ml
Chuck steak 1.0 kg

Beef

Main courses

Indian

Rendang is a West Sumatran caramelised beef curry. Try the scratch version by Chris Barber or our simple alternative that helps you save time by maintaining the taste.

...

Preparation

To make the paste:
- Trim and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until required.
For the curry:
- Sear beef in a hot dry pan until golden coloured then add the paste and cook out over low heat for 5-6 mins. Pour in the coconut milk and stock, bring to simmer and add lime leaves and juice.
- Simmer for 2 hours or until the beef is tender in a closed pan then remove lid and boil rapidly until the liquid is almost all reduced.
To serve:
- Check seasoning and serve with Rice.

Beef

Main courses

Indian

Thank you

Beef rendang by Chris Barber - Scratch Recipe

Ingredients